1/4 c. coconut flour
1/4 c. almond meal
1/4 c. cassava flour
1/4 c. arrowroot powder
1/4 c. brown rice or other GF flour
6 T. butter
1 t. baking soda
1/4 t. sea salt
1 egg
1/4 c. rice milk or nut milk
1/2 T. apple cider vinegar
Preheat oven to 375 degrees F. Place the flours, baking soda, and salt into the bowl of a food process or or medium bowl. Cut butter into the dry ingredients by pulsing the food processor, or use a pastry cutter (or two knives) to incorporate the butter, until it appears like sand. In a small bowl whisk together the egg, milk, and apple cider vinegar. Add the wet ingredients to the sand-like mixture, and pulse a few times or stir with a fork until the dough comes together.
Scoop dollops of dough mixture onto a baking pan lined with silpat or baking paper, using an ice cream scoop or large spoon. Bake for 20-22 minutes, until golden.
Makes six biscuits.
© 2019 Betsy Leighton / dairyfreegaps.wordpress.com
