Yesterday morning for breakfast I thought I would test out this biscuit recipe. I figured that if they turned out well I could replace my old stand-by that I use for biscuit toppings, dumplings for stews, and cobblers.

I used tapioca flour instead of the cornstarch, and sorghum flour instead of soy flour. They were ok, but when I took them out of the oven they had a weird chemical smell. Too much baking powder/soda? Also, the recipe called for way too much liquid. I think I'll use this flour ratio and adapt my old biscuit recipe.

» Recipe for Gluten-Free Biscuits