You would never know these are gluten-free!
Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
Whisk sorghum flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
Mix milk, egg, and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
Dust a flat work surface with rice flour. Roll dough out to 1/2-inch thickness; cut into 15 biscuits with a biscuit cutter. Arrange biscuits on the baking sheet.
Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.
Per Serving: 174 calories; protein 3.8g; carbohydrates 23.7g; fat 7.2g; cholesterol 30mg; sodium 559.1mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.