1 cup Basic Gluten-Free Flour Mix, or 1 cup all-purpose flour
1/4 teaspoon xanthan gum (omit if using all-purpose flour)
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
1 Tablespoon granulated sugar
1/4 cup chilled vegetable shortening (you can also use an organic dairy-free, soy-free shortening)
1/2 cup vegan vanilla yogurt (soy milk, coconut milk, or rice milk yogurts all work)
1 vanilla bean, or 1 teaspoon vanilla extract
1 Tablespoon rice milk
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour mix (to measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge), xanthan gum, baking powder, salt, and sugar.
3. Cut in the chilled shortening, using a pastry blender, two knives, or your fingers, until you have a pea-sized crumb.
4. Using a small sharp knife split the vanilla bean lengthwise and scrape out the seeds (they look like a black paste). Whisk them (or the vanilla extract) into the yogurt, until thoroughly combined.
5. Add yogurt to the flour mixture and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
6. Flour a work surface lightly, and turn out the dough. Lightly flour your hands. Sprinkle dough with a little flour. Gently pat the dough into a 1-inch-thick disk, pressing in any loose bits. Do not over-handle the dough.
7. Use a floured two 1/2 inch heart-shaped cookie cutter to cut out biscuits. Cut them as close together as possible. Transfer the biscuits to the baking sheet. Gather together scraps, pat into a disk again, and cut out remaining biscuits. You should have a total of 4 biscuits.
8. Brush tops of the biscuits generously with the rice milk.
9. Baked in the center of the oven 18-22 minutes, or until golden, rotating the pan halfway through. Transfer the biscuits to a cooling rack. Serve warm.
Basic Gluten-Free Flour Mix
Makes 6 Cups
The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can't find it at your local natural foods market or Whole Foods, order it online. The brands of potato starch and tapioca flour or starch are not important; I find them all interchangeable.
4 cups superfine brown rice flour
1 1⁄3 cups potato starch (not potato flour)
2⁄3 cup tapioca flour (also called tapioca starch)
1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
2. Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.
Basic Gluten-Free Flour Mix recipe reprinted with permission from The Allergen-Free Baker's Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA