Gluten & Dairy Free Biscuits

Slather and slurp (low- sugar jelly, of course)!!!

A basic, but oh so delicious biscuit recipe....it fools you into thinking there is nothing different about them! Remember you can always get creative and in chopped ham, Daiya cheese, herbs, green onions for savory biscuit, or use your imagination!  Just this morning, I enjoyed a biscuit breakfast sandwich with Daiya, ham, and a fried egg....yum!

1 cup arrowroot flour
1 cup brown rice flour
1 t guar gum
4 t grain free baking powder
1 t salt
4 T Spectrum Shortening
1 cup any milk, however start with less and add as needed
2 egg whites (use the ones in a carton, no yolks wasted this way!)
2 t apple cider vinegar

Preheat oven to 425 degrees. Get you cookie sheet ready, greased.  In a liquid measuring cup, add the vinegar and set milk aside to curdle (this mimics buttermilk).
In a medium bowl, whisk together all dry ingredients. Using a pastry cutter, work the shortening in until it is sandy in appearance. Stir in the milk and egg whites. Unlike cooking with gluten flours, there is no worry of over mixing this dough and making the biscuits tough: there is no gluten in them! Another bonus, as gluten free flours can be tricky to work with as they all absorb different amounts of liquid and can be quite temperamental....if the dough is thinner (like mine in this picture), make dropped biscuits.  If the dough is drier, you can roll and use cutters (this messes more dishes, so I generally choose the lazy route!)  Drop the dough by large spoonfuls (apx 1/4 cup each) onto the prepared baking sheet. Bake for 12-15 minutes or until lightly golden brown.