Makes 12 to 14 biscuits. Recipe is by Mary Mack-Jeansonne.
11/4 cup rice flour, more for shaping
1/2 cup potato starch flour
2 tsps. sugar
1 tsp. salt
3 tsp. baking powder
11/2 tsps. xantham gum
1/4 cup butter, melted
3/4 cup lactose-free milk, warm
2 large eggs, lightly beaten and room temperature
1. Preheat oven to 350 degrees. Generously grease a baking pan.
2. Sift and whisk together all dry ingredients. Gradually add butter, milk and eggs. Mix well. If the mixture is too wet, add a little more rice flour.
3. Sprinkle sifted rice flour on plastic wrap and roll out the dough on top. Shape or cut out biscuits and place close together on the greased pan.
4. Bake at 350 degrees for 20 minutes until lightly brown. Store tightly wrapped in the refrigerator.