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    You are in: Home / Recipes / The Best Gluten Free Biscuits Recipe
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    The Best Gluten Free Biscuits

    Average Rating:

    3 Total Reviews

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    • on May 20, 2011

      I wish I could say that I did something wrong with these but I read and reread the recipe to be sure when, by following the recipe, my biscuit dough was more like a pancake mix and there would have been no way the cut it into a shape. As I was depending on this as part of my lunch plan for 3 hungry little munchkins, I tried to salvage it by adding enough flour (a little at a time) to make it cuttable. I more than doubled the flour to get it to this point. By the way I started making these biscuits around 12:30, took them out of the oven around 1:50, and served cereal for lunch shortly thereafter. What a disappointment!

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    • on September 19, 2009

      Delicious! I didn't use the cast iron skillet since I couldn't find mine, but they came out great nonetheless. I made these for biscuits and gravy #73827

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    • on July 31, 2008

      Made for 2008 All New Zaar Cookbooks Tag. These were pretty good and a nice change from the biscuits I make from Pamela's Pancake and Baking Mix. I'm not sure how often I'll make them, but much would depend on time factors but that's beside the point. These were pretty good and I appreciate Becky posting this recipe!

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    Nutritional Facts for The Best Gluten Free Biscuits

    Serving Size: 1 (82 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 331.3
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 4.6 g
    Cholesterol 4.0 mg
    Sodium 803.7 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 1.7 g
    Sugars 2.5 g
    Protein 4.5 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum


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