After a series of disappointing wheat free baking trials, each resulting in passable flavor but horrible texture, I have a winner. I made biscuits today that have good flavor, and good texture. I am so excited I had to share the recipe right away. It is adapted from the baking powder biscuit recipe in Betty Crocker's "new cookbook".
Allergy Free Biscuits
1/2 c shortening (I used Spectrum organic all vegetable shortening)
2 c gf all purpose flour*
1 tsp xanthan gum
1 Tbsp sugar
3 tsp baking powder
1 tsp salt
3/4 c cold water
Heat oven to 450. Combine dry ingredients and cut in shortening until mixture resembles fine crumbs. Stir in water until dough leaves side of bowl, it will be soft and sticky. (You may need to add more water a tbsp at a time.) Place spoonfuls of dough onto greased cookie sheet. (Pat lightly into shape if you desire. I flattened the peaks on mine a bit so they would make good sandwich biscuits.) Bake 10-12 minutes.
* I used one cup of GF all purpose baking flour from Bob's Red Mill brand, and one cup of GF all purpose flour mix from EatingWithFoodAllergies.com. One is rice based and the other is bean based. This may account for the decent texture, but that's just a guess for now.