• 1 cup brown rice flour
• 1/2 cup potato starch (I used Bob’s Red Mill brand.)
• 1/2 cup glutinous rice flour (I used Arawan brand. This fine powdery flour is gluten free and sold at Asian markets, also called sweet rice flour.)
• 1/2 teaspoon xanthan gum (Sold at natural grocers.)
• 1 Tbs. ground almond meal (Optional. This ingredient adds light golden flecks and enhances flavor. Sold at natural grocers)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine
• 2 eggs
• 1/3 cup milk

PREPARATION
Preheat the oven to 425⁰ F

1. Combine flours, almond meal (optional), and xanthan gum, baking powder and salt in food processor until pea-size pieces are formed. Transfer to large bowl. Or cut butter or margarine into dry ingredients with a pastry cutter or two knives.

2. Make a well in the center of dry ingredients and add the eggs and milk. Beat the eggs and milk with a fork until smooth. Continue stirring with the fork, gradually incorporating flour until it is all moistened.

3. Dust counter top with brown rice flour and turn out dough. Knead just enough to bring together. Use floured hands to shape into a rectangle. Fold in half, turn and repeat twice (The rolling and folding make a flakier biscuit.)

4. Gently shape dough into a 3/4-inch thickness. Do not use a rolling pin. Cut into rounds with a floured cutter or glass. Place on an ungreased preheated cast iron skillet or cookie sheet.

5. Brush with milk.

6. Bake at 425⁰ F  for 10 minutes, until the bottoms are lightly browned and the tops  golden. Do not overbake.

* BAKING TIP: For a crisper bottom, preheat a cast iron skillet for about 7 minutes before carefully transferring cut-out biscuits.

Here is what the bag of Erawan Brand glutinous rice flour looks like. It’s also called “sweet rice flour.”