Flaky and Tender Gluten Free Biscuits

Welcome to the first online cooking course at Gluten Free Cooking School, Baking Gluten Free Biscuits. In this 3 part course you’ll learn how to make three different types of gluten free biscuits – drop biscuits, fluffy (or tender) biscuits, and flaky biscuits.

Start off by reading the article which will give you a lot of background information on the ingredients and techniques that I’ll be demonstrating in the videos. Then watch the videos and start making biscuits yourself.

If you have any questions as you go, you can post your questions as comments to the various posts, just like an ordinary blog.


Learn About Gluten Free Biscuits

8 Ways to Serve Gluten Free Biscuits


Drop Biscuits Recipe

Tender GF Biscuits Recipe

Flaky GF Biscuits Recipe


Drop Biscuits Video

Tender GF Biscuit Video

Flaky GF Biscuits Video


Print Articles and Recipes for This Class

5 Responses to “Flaky and Tender Gluten Free Biscuits”

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  1. Jennifer Searfoss says:

    Is there any way to leave out the Xanthan Gum? I can get some GF flours where I live in Cabo San Lucas, Mexico, but I have been unable to find Xanthan Gum anywhere and I can’t have it shipped due to our warm weather. These biscuits look absolutely wonderful and I can’t wait to try them as I was getting close to perfecting my regular gluten biscuits when we decided to eliminate gluten from our diets. We are also trying to avoid corn, so I plan on using potato starch instead of the corn starch in the recipe.

    • Mary Frances says:

      Hi Jennifer, if you can get guar gum that is a good alternative. The exchange ratio is somewhere between 1:1 and 1:1.5 xanthan gum to guar gum. If you make it with guar gum add the liquids slowly so that you can stop when the dough gets to the right consistency.

  2. Missy says:

    I have found liquid pectin ( for canning w/o a lot of sugar) is a doable substitute but you really have to experiment with amounts and temps to get it right for your area. I have found that depending on weather these amounts change so just keep notes.

    light molasses or other thick syrup in small amounts works pretty ok as well

  3. Bonnie Moynier says:

    I am going to start taking your baking classes. I have noticed that you use rice flour in your baking, instead of bean flour; can I use my bean flour instead of rice flour. Bonnie

    • Mary Frances says:

      Hi Bonnie, Yes that should work well. One of the other students has a rice allergy and I believe the replaced the brown rice flour with sorghum flour.

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