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 glutinous rice flour (I used Arawan brand. This fine powdery flour is gluten free and sold at Asian markets, also called sweet rice flour.)
  • 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
My delectible, buttery biscuits.
Here is what the bag of Erawan Brand glutinous rice flour looks like. It’s also called “sweet rice flour.”

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