Shortcakes and Biscuits

This recipe for is based on Elizabeth Gordon’s Shortcakes recipe in Simple Allergy-Free. Although her recipe is for shortcakes, it works very well for biscuits as well.  Since I didn’t have any sorghum flour on hand, I used tapioca starch instead and it worked beautifully.  And since canola oil is not healthy, I used coconut oil.   


2 c. rice flour
2/3 c. potato starch
1/3 c. sorghum flour (I used tapioca flour which is also called starch)
2 5/8 t. xanthan gum
1 T. baking powder
1 t. baking soda
2 T. sugar
1 c. coconut milk kefir (I used plain coconut milk – full fat)
1 c. water
1/3 c. canola oil (I used coconut oil since canola is not  healthy for us)
1/4 c. applesauce

1. Preheat oven to 400 degrees F.
2. Blend dry ingredients together.
3. In a separate bowl, blend wet ingredients together.
4. Pour the wet into the dry ingredients all at once and blend well.
5. Make into 1/2 c. balls and flatten them.  (I baked them on my silpat.) Bake for 20 minutes.

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