Gluten-Free Biscuits, Tassajara Style!

After years of making Tassajara Bread Book biscuits for my family,  and watching them get gobbled up, I needed  to adapt the recipe for a gluten-free diet.

My second attempt was a triumph. These babies have just the right texture. The crumb is light and buttery, yet they hold together when sliced. There won’t be any left.

Flaky Gluten-Free Biscuits, Tassajara Style

  • 1 cup brown rice flour
  • 1/2 cup potato flour (Also called potato starch – I used Bob’s Red Mill brand.)
  • 1/2 cup sweet rice flour (also called glutenous rice flour, but it has zero gluten!)
  • 3/4 teaspoon xanthan gum (Sold at natural grocers.)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1/2 cup milk


Preheat the oven to 450 degrees. Combine flours, xanthan gum, baking powder and salt. Cut butter or margarine into dry ingredients with a pastry cutter or two knives, or rub gently between hands until pea-size pieces are formed.
Make a well in the center 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.
On a floured board, knead the dough just enough to bring it together. Roll the dough into a rectangle 1/2-inch thick. Fold in thirds. Turn the dough a quarter-turn and repeat, rolling and folding. Repeat once more. (The rolling and folding make a flakier biscuit.)
Roll out the dough again to a 1/2-inch thickness. Cut into rounds with a floured cutter or glass. Place on an ungreased cookie sheet and bake at 450 degrees for 8 to 10 minutes, until the bottoms are lightly browned and the tops slightly golden. Do not overbake.


12 to 16 biscuits

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