I find that biscuits should be the staple food in any household.
Gluten Free households are no exception.
Whether your making a stew, or a salad, you can always find room for the biscuit to add some flavor to a meal.
Being Gluten Free is anything but easy, but if you don't give up on food it can sometimes be very rewarding.
Being your own chef can be time consuming, but if your willing to go the extra yard to get together the ingredients, you don't have to live off fruit and vegetables either.
Ingredients: 3 teaspoons baking powder 1/4 cup sweet rice Flour 3/4 cup gluten free flour blend 1/2 teaspoon cream of tartar 1 teaspoon xanthan gum 2 teaspoons sugar 1 cup sorghum flour 1/2 cup shortening -- cubed 1/4 teaspoon salt 1/2 cup milk 1 egg Directions: Crack your egg into a large glass measuring cup.
(I always use glass) Add however much milk is needed to create 2/3 cup of liquid.
Beat the egg together with the milk so that its blended nicely.
Sift your dry ingredients in a food processor.
Throw in your cubed shortening and egg-milk mix.
Set your food processor on pulse and pulse until the dough is clearly formed.
Wrap the dough in regular plastic wrap and let it chill overnight.
An hour is all that's necessary, but it's more convenient to set it in the fridge and forget it, and simply bake the next day when your ready.
Roll or pat it out into the desired shape, and place on a baking sheet at 450 degrees for around 10 minutes.
At this point, you're going to want to take them out and add the irresistible topping before you place them back in to brown.