Gluten-free butter biscuits
Biscuits
If you are gluten-free, and as fussy as Maya Klein (my genius coauthor of Flavor Flours, from which this recipe is excerpted—check out the book for more uses and variations!) and I, you might be interested in some of the details of our biscuit testing. We tested three different brands of rice flour (not sweet rice, a.k.a. mochi flour) for these biscuits: Bob’s Red Mill, Authentic Foods Super Fine rice flour, and a Thai brand of rice flour, either Erawan or Flying Horse (both of which are even finer than the Authentic Foods Super Fine) found in Asian groceries. Excellent results were had with each of the three flours, but the nicest browning and texture came with using the Thai flour. Authentic Foods came in second. <br /> <br />Be sure to get the regular (red label) not the sweet rice (green label). And do not assume that rice flour that is as fine as this will work for all recipes—even in my book, Thai flour works for some but not all recipes AND it should be measured by weight, not volume.
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