Ingredients

1/2 cup palm shortening (Spectrum®)

6 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice

1 cup brown rice flour (Bob’s Red Mill®)

1 cup millet flour (Arrowhead Mills®)

3/4 cup tapioca starch (Bob’s Red Mill®)

3/4 cup potato starch(Bob’s Red Mill®)

3/4 cup Vance’s DariFree® powder, or dry milk powder of choice

1/2 cup gluten-free oat flour (Lara’s®)

4 teaspoons xanthan gum

4 teaspoons baking powder (Rumford®)

1 teaspoon evaporated cane juice (Wholesome Sweeteners®)

1 teaspoon baking soda

1 teaspoon agar powder (NOW®), or unflavored gelatin of choice

2 cups fresh water

2 tablespoons lemon juice

Preparation

  1. Using a tablespoon, measure palm shortening and Earth Balance® into freezer-safe container; place in freezer for 15 minutes.

  2. Place oven baking rack into second position; preheat oven to 375°F; line rimmed baking sheet with parchment paper; set aside.

  3. In airtight container, combine brown rice flour, millet flour, tapioca starch, potato starch, Vance’s DariFree® powder, GF oat flour, xanthan gum, baking powder, evaporated cane juice, baking soda, and agar powder; place on lid; shake vigorously to combine and to introduce air; pour into mixing bowl; set aside.

  4. Remove fats from freezer; quickly dice into small pieces; add to mixing bowl.

  5. Using pastry cutter, cut in frozen fats until mixture becomes loose pea-sized meal.

  6. Measure water; stir in lemon juice; add to mixing bowl; beat by hand to form loose batter; set aside 5 minutes.

  7. Meanwhile, cover work surface with parchment paper; heavily dust parchment with millet flour; coat hands with millet flour.

  8. Turn batter-like dough out onto parchment paper; dust heavily with millet flour; using hands, pat dough to one-half inch-thickness.

  9. With biscuit cutter of choice, punch out biscuits; gather scraps, press together gently to form 1/2"-thick dough; cut out more biscuits; repeat until dough is used.

  10. Place biscuits onto prepared baking sheet; put into preheated 375°F oven; bake 18 minutes.

  11. Remove biscuits to wire cooling rack (or eat warm!), cool completely; store in airtight container up to 3 days.