If you love biscuits, you will want to try my newest gluten free biscuits recipe. I tested five different gluten free flour blends, and I am sharing the results so you can make the most delicious biscuits any time! I also include a vegan gluten free biscuit option!
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This has been a fun project for me and my whole Fearless Dining family. I made five sets of biscuits with five different gluten free flour blends. Every biscuit tasted delicious except one.
Just for fun, I did a separate batch baked in my air fryer. I did not count this air fried biscuits batch in my gluten free flour test. I include air fryer instructions in the recipe card for those who are interested in using their air fryer.
The Test Parameters:
To test what would be the best gluten free flour blend to use for making biscuits, I used the popular New York Times All-Purpose Biscuit recipe.
I tested these gluten free flour blends: Better Batter Artisinal Gum Free Blend, King Arthur Measure for Measure, Cup4Cup, Bob's Red Mill 1 to 1 Gluten Free Blend, and Just About Food Gluten Free Whole Grain Flour.
*UPDATE, I have now tested this recipe with Pillsbury Gluten Free Flour Blend. It was on sale at our local Grocery Outlet for $2.99 a bag so I picked up a bag to experiment with. This gluten free flour blend was also excellent for my biscuit recipe!
I used these guidelines to maintain consistency through each flour test:
- The same recipe for each.
- I used the same cookie sheet lined with clean parchment paper for each test and the same size biscuit cutter for each biscuit. Each dough was pressed down to 1 ½ inches high for all the biscuits.
If you have been wondering what is the best gluten free flour blend for biscuits, I have the answer for you! Of the gluten-free flour blends I tested, Cup4Cup gluten-free flour was the best in this biscuit recipe. Every brand performed well, and they all had nice flaky layers, but none rose as high or tasted as light and fluffy as the Cup4Cup flour blend.
Pillsbury Gluten Free Flour Blend also worked really well and puffed up nicely.
I found Just About Food Gluten Free Whole Grain Flour for about $5 a bag at our local Grocery Outlet store. I figured it was worth trying because the blend was whole grain and healthier than many starchy mixes. This brand of gluten free flour was so bad and left such a bad taste in the biscuits I tossed the bag and biscuits. Don't buy it if you see this one.
Here is a photo of all of the tops of the biscuits. If you love to bake, be sure to check out all of my best Gluten Free Baking Tips!
Gluten free flour blend notes:
Most of the gluten free flours behaved similarly when mixed with the other ingredients. I did not measure the flour amount by weight as each blend needed tweaking Here are a few things that stood out:
- King Arthur Measure for Measure - The gluten free biscuit dough was wetter than the other flour blends. It didn't affect the amount of rise but the dough spread out a little more than others when baking. I didn't add additional flour but used about two teaspoons of flour sprinkled on the top so I could press the dough down enough to use the biscuit cutter.
- Better Batter Artisinal Gum Free - I had to add two tablespoons of additional milk, so the biscuit dough wasn't too stiff.
- Bob's Red Mill 1 to 1 Gluten Free Blend - I felt the dough was workable without additional flour or milk.
- Cup4Cup - The biscuit dough this flour made was fine without adding any extra flour or milk.
- Pillsbury Gluten Free Flour Blend - This flour performed really well.
- Target Good & Gather Gluten Free Blend - The biscuits tasted great, but they are a little more crumbly than other gluten free blends used.
- Just About Food Whole Grain Gluten Free Blend - I had to add almost ½ cup additional flour because the biscuit dough was so wet with just 1 cup of milk. Again, this flour was terrible, and I don't recommend using it.
You can also make this recipe easily with Gluten Free Bisquick. Check out this Gluten Free Bisquick Biscuits recipe.
Are you ready to make some gluten free biscuits? I also have an incredible Gluten free Pumpkin Biscuits recipe you need to try!!
- Gluten free flour - Use one that I tested listed above, or use another. Just make sure it contains xanthan gum. If not, you will need to add a teaspoon to your mix.
- Baking powder - This recipe calls for two tablespoons of baking powder. Be sure to use aluminum-free baking powder. Regular aluminum baking powder will leave a metallic aftertaste. I used Thrive Market Aluminum-Free Baking Powder. Other brands of gluten free baking powder without aluminum include Rumford, Argo, and Bakewell Cream. You can also make your own DIY gluten free baking powder by mixing one teaspoon baking soda, two teaspoons cream of tartar, and one teaspoon cornstarch.
- Butter - Use regular butter or vegan butter. Just make sure the vegan butter is very cold if you use it.
- Milk - I like to use whole milk. You can use non-dairy milk, but be sure to use one that is not sweetened or flavored. You can also use buttermilk if you prefer gluten free buttermilk biscuits. If you want to use buttermilk, add one teaspoon of lemon juice to your milk.
For something different, check out my Gluten Free Cornmeal Biscuits recipe!
Recipe Step By Step Directions:
Step 1: Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 tablespoon of cold butter.
Use a pastry blender to cut in the butter into the flour. Many wonders if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers.
Step 2: Your flour mix will look like it has crumbs like in this photo.
Step 3: Add the milk and mix.
Step 4: Your dough should look similar in consistency to this.
Step 5: Put the dough on wax paper. You may want to dust it with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 ½ inch thickness. Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop-style biscuits.
Step 6: (*Note, this photo is from a test batch I made in the air fryer. You will put your biscuits onto a parchment paper-lined cookie sheet.) Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
Step 7: Bake at 425º F for 15 minutes.
Step 8: Here are the test batches. I baked one at a time, so each cooled on the wire rack and then transferred to another tray while the next set cooled.
There are so many delicious ways to vary the flavor in this gluten free biscuits recipe. Here are a few of my favorites:
- Add minced garlic and add one extra tablespoon of butter.
- Top the biscuits with honey
- Use some herbs like rosemary or thyme. You can grow a lot of herbs in your kitchen window for baking and cooking.
- Sweeten things up with brown sugar and cinnamon swirled into the batter.
Check out my fun Gluten Free Biscuits Web Story too!
Tips and Recipe FAQ:
You can easily make this vegan by using vegan butter and dairy-free milk.
You will know the biscuits are done baking when they have a light golden color on top.
You can definitely make these as gluten free drop-style biscuits. Use a large cookie scoop to scoop the dough and drop it onto a cookie sheet.
I like to use butter for baking biscuits. You can use shortening, but I find the very best fat is a European butter like Plugra is best.
These biscuits will keep fresh for up to 3 days. I advise freezing the extras and then reheating in a microwave oven,
More gluten free bread recipes:
- Gluten Free Dinner Rolls
- Easy Gluten Bagels
- Gluten Free Breadsticks
- Gluten Free Bread Machine Bread
- Yummy Gluten Free Garlic Knots
The Best Gluten Free Biscuits
- 2 cups gluten free flour blend * see note
- 2 tablespoons aluminum free baking powder * see note
- 1 teaspoon salt
- 5 tablespoons butter COLD
- 1 cup milk * see note
- Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 tablespoon of cold butter.
- Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!
- Add the milk and mix into a nice dough ball. It should be wet, but workable.
- Preheat your oven to 425º F.
- Put the dough on wax paper. Depending on the gluten free flour blend you used, you may want to dust the wax paper with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 ½ inch thickness. (Dust the top of the biscuit dough with a small amount of gluten fre flour as needed.
- Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
- Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
- Bake at 425º F for 15 minutes.
- In my test, I tested the following gluten free flour blends: Cup4Cup, Better Batter Artisinal Gum Free Blend, King Arthur Measure for Measure, Bob's Red Mill 1 to 1 Gluten Free Blend, Pillsbury Gluten Free Flour Blend, and Just About Food Gluten Free Whole Grain Flour (DON'T use this one whole grain blend, it was horrible!)
- If your blend doesn't contain xanthan gum or psyllium husk as a binder, you need to add 1 teaspoon xanthan gum.
- You need to use VERY cold butter.
- This recipe calls for 2 tablespoon of baking powder. Be sure to use aluminum-free baking powder. Regular aluminum baking powder will leave a metallic aftertaste. I used Thrive Market Aluminum-Free Baking Powder. Other brands of gluten free baking powder without aluminum include Rumford, Argo, and Bakewell Cream. You can also make your own DIY gluten free baking powder by mixing 1 teaspoon baking soda, 2 teaspoons cream of tartar, and 1 teaspoon cornstarch.
- If you want to make this dairy-free, use non-flavored/sweetened dairy-free milk and vegan butter.
- Each brand is a little different. Better Batter I needed to add 2 tablespoon of milk to the biscuit batter.
- If you prefer to use buttermilk, you can, or add 1 tablespoon of lemon juice to your milk.
- These biscuits will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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