Gluten Free Millet Biscuits

From Lauren McMillan

2011 May/Jun

An original recipe by Celiac Teen Lauren McMillan ( who says this is one of her favourite recipes. It’s a great base for all sorts of biscuits; try adding grated cheese and herbs, or fresh or frozen berries and grated lemon zest.


  • 1 c. millet flour
  • 1 c. tapioca flour
  • 1/2 c. sweet rice flour
  • 1-1/2 t. xanthan gum
  • 1-1/2 t. sugar
  • 1 T. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 c. unsalted butter, cubed and frozen
  • 1-1/4 c. buttermilk


Preheat the oven to 425°F. In a medium bowl, whisk together the dry ingredients. Cut in the butter with a pastry blender until the mixture is the size of small peas.

Add the buttermilk and stir just until the mixture comes together. Turn the dough out onto a well-floured surface (I use sweet rice flour), and pat into a rectangle that’s about 1-inch high. Cut into 8 squares.

Place the squares on a baking sheet lined with parchment and bake for 10 to 15 minutes, until golden. Makes 8 biscuits.