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Crispy on the outside and flaky on the inside, these wheat-free buttermilk biscuits come together quickly. Take care not to overwork the dough: Even though there’s no gluten present to toughen things up, working the butter and shortening as little as possible ensures that the biscuits stay light and fluffy. Try them in our biscuits and gravy recipe.
What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.
This recipe was featured as part of our gluten-free photo gallery.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...