Gluten Free Biscuits In 5 Minutes With Lots of Ingredients

If you are new to gluten free baking, this is a great place to start. And thanks to the team over at Bob’s Red Mill it has never been easier. Gluten is a stretchy protein formed when proteins in wheat flour mix with water. The process of kneading dough stretches and strengthens the gluten to form a strong elastic framework, and gives bread its height and texture. But with biscuits, we want light and flaky, not chewy. That means we actually want to minimize gluten formation. So why not start with a flour that won’t form gluten?

Begin by turning your oven on to 400F, then line a sheet pan with lightly sprayed parchment paper. You will need a small food processor. If using a larger food processor, double or triple the recipe.

• ¾ cup gluten free all-purpose flour
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup butter, cold
• 3oz cold milk (6 tablespoons, about ⅓ cup)

For this recipe I used Bob’s Red Mill All Purpose Flour. They have a few other versions, and there are other brands on the market, but this is what works for me. This recipe also needs a small amount of xanthan gum to help keep the mixture stuck together.

Cut up the butter into small chunks. Place the flour, salt, baking powder, xantham gum, and butter in the bowl of a small food processor and pulse a few times until it looks like coarse sand. If you don’t have a food processor just use your hands to “rub” the butter into smaller and smaller pieces.

Add half the milk and pulse. Then add the remaining half and pulse again. The mixture should pull together into a solid mass. Pulse a few more times if needed.

Remove the blade, then use either your hands, a spoon, or an ice cream scoop to form biscuits. There is no need to roll them out, or use a special cutter. Just grab hunks of dough and drop them on a parchment lined baking sheet.