The Best Gluten-Free Biscuits

Since we posted our gluten-free biscuit recipe a couple years ago, we have come up with a recipe we like even better!  Our 11-year-old came up with it.  She is our main biscuit maker and even likes to have her youngest sister help.

Our other kids like to make shapes like smiley faces and hearts out of the biscuit dough.

We have found we like a half/half ratio of white rice flour and tapioca flour the best.  We buy these flours most of the time from Azure Standard.  We have also used Namaste Organic Perfect Flour Blend (from Costco) for all of the flour in the recipe with good results.

Here’s the recipe!…

The Best Gluten-Free Biscuits

Yield: Approx. 24 biscuits

The Best Gluten-Free Biscuits


  • 2 cups white rice flour (We use Bob's Red Mill Organic White Rice Flour)
  • 2 cups tapioca flour/starch (We use Azure Market Organics Tapioca Starch)
  • 2 tablespoons baking powder (aluminum-free)
  • 1 cup butter (We use Kerry Gold)
  • 1 can coconut milk (We use Native Forest Organic Classic Coconut Milk, 13.5 oz)
  • 2 eggs


  1. Preheat your oven to 450 degrees.
  2. In a large bowel mix together rice flour, tapioca flour, and baking powder until combined.
  3. With a cheese grater grate in cold butter and cut it in with a pastry blender (or your hands).
  4. Pour in can of coconut milk, 2 eggs, and mix until just combined.
  5. Now make shapes or simply drop approximately golf ball size chunks onto cookie sheets.
  6. Bake for about 15-20 minutes until slightly browned.
  7. Top with butter and/or honey.
  8. Serve with eggs for a great breakfast. Enjoy!
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About Christy

Wife of an adventurous husband. Homeschool mom of 7. Writer. Health researcher. Entrepreneur. Likes spending time with family, organizing, gardening, garlic, and herbal tea.

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