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Gluten-Free Potato Flour Biscuit Recipe

User Rating 2.5 Star Rating (6 Reviews)


Gluten-free buttermilk biscuits made with potato flour, buttermilk and a touch of margarine. Several reviewers have suggested making these with baking power instead of baking soda for a fluffier gluten-free biscuit.

Recipe courtesy of Ener-G Foods.


  • 1/2 cup rice flour
  • 1 tbsp potato flour
  • 2 tsp sugar
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup buttermilk
  • 1 tbsp margarine, melted


Preheat oven to 400 degrees F.

Mix together the rice flour, potato flour, sugar, salt and baking soda. Add buttermilk and margarine and mix until well blended.

Partially flatten pieces of dough with hand and place on cookie sheet. Bake for 10 to 12 minutes.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Alterations, Guest Raven

We altered the recipe by substituting cornstarch for the potato starch, yogurt for the buttermilk, and butter for the margarine. You can also use brown rice flour as well as white. The yogurt should be a good quality plain yogurt, one without gums and additives. If the dough seems too stiff, add a bit of liquid. (It should be kind of sticky, but not liquidy.) The recipe relies on the acidity of the buttermilk (or yogurt in our version) to react with the baking soda to provide leavening. The people who had the biscuits fail to rise MAY have used a low-quality buttermilk without much acidity. (A lot of buttermilks and yogurts are not made the original way, but are more like industrial analogs.) We have also had success using an equal amount of molasses in place of the sugar. You could probably also use tapioca flour for the starch, or maybe mochiko. You need something that helps bind. The yogurt also contributes a lot of binding power to compensate for the lack of gluten or eggs. The rating I gave is really for the version we use.

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