| photo from Little Sweet Baker (recipe mine) |
Makes: twelve 3-inch biscuits
Prep Time: 15 min
Cook Time: 25 min
1 cup palm shortening
1/2 teaspoon Salt
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
3 teaspoons xanthan gum
1/2 teaspoon Salt
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
3 teaspoons xanthan gum
Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flours, starches, xanthan gum, baking powder and 1 teaspoon salt. Then, add 1 cup palm shortening until coarse crumbs form. After that, add the sugar. Stir in the non-dairy milk substitute and combine with a wooden spoon or your hands.
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the shortbreads on the prepared baking sheet, Sprinkle with sugar. Bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature. Top with rice whipping cream, and sliced strawberries. I use Rice Whip (see below).
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the shortbreads on the prepared baking sheet, Sprinkle with sugar. Bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature. Top with rice whipping cream, and sliced strawberries. I use Rice Whip (see below).
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