About the author

Chrissy Lane

Gluten free living doesn't mean you have to say goodbye to light and fluffy breads and rolls. My gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!

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22 Comments

  1. 1

    Linda Geraghty

    I was surprised you posted such a beautiful picture of biscuits, but no recipe. Where can I find the recipe that produced those? Thanks!

    Reply
    1. 1.1

      GF baker

      Hi Linda,

      Here is a good recipe I just posted… http://gluten-free-bread.org/flaky-buttery-gluten-free-biscuits-recipe

      Enjoy!

      Reply
  2. 2

    mona

    what is the lite mix your using? Is that what it is called or is there another name?

    Reply
    1. 2.1

      Chrissy Lane

      Hi Mona,

      I guess I should have referenced that in the article – the recipe for the light mix is at the bottom of this recipe.

      http://gluten-free-bread.org/flaky-buttery-gluten-free-biscuits-recipe

      Hope this helps!

      ~Chrissy

      Reply
  3. 3

    Jeff Rogers

    My daughter is gluten free and I have struggled to duplicate the fluffy biscuits of the old days before healthy eating ruined breakfast. I used this recipe to make the best biscuits since butter and wheat. Thank you and keep these recipes coming!

    Reply
    1. 3.1

      Chrissy Lane

      Hi Jeff,

      Thanks for the great review!

      Happy baking!

      ~Chrissy

      Reply
  4. 4

    Angela

    Hi I’m a newbie to gluten free living and I’m still in research mode. What is the best recipe for making dumplings for chicken and dumplings?

    Reply
    1. 4.1

      Chrissy Lane

      Hi Angela,

      We are so glad you stopped by – welcome to the world of gluten free bread!

      I hope you are enjoying what you find here.

      Regarding your search for a gluten free dumpling recipe, I wrote an article with a recipe as a guest on another website a while back – it was for ‘gluten free dumplings’, so hopefully that will fit what you are looking for.

      http://porkandgin.com/recipes/world-gluten-free-dumplings/

      Thank you for your question!

      Reply
  5. 5

    Shari @ Simply Shari's Gluten Free

    These look amazing! I also find that when using regular ground gluten-free flour, using a high ratio of starch creates lighter, better textured biscuits. I can’t wait to try your recipe. I love using superfine rice flour in cakes and such.

    Reply
  6. 6

    sonia

    Good tips, thanks. Why does your recipe in reply to Linda G have a completely different photo from the biscuits pictured here? They appear to be completely different biscuits and results.

    Reply
    1. 6.1

      Chrissy Lane

      Hi Sonia,

      The picture is actually my avatar. It’s just what appears when I comment here on the website.

      So those were not actually a recipe, just a delicious looking picture.

      🙂

      Reply
  7. 7

    vm

    I have diabetes and must use sugar free very LOW carb ingredients. Should I just substitute chia or ground chia (?) for the xanthan gum in recipes. Most gluten free recipes are so full of things that raise blood sugar (for Type 1 + Type 2 diabetics) that I can’t use most recipes. I’ll try a coconut+almond flour bread recipe and substitute chia. Thanks

    Reply
  8. 8

    marsha

    I’m so confused. Dr. Davis who wrote the Wheat Belly book says not to use rice flour, tapioca flour etc. which is all the alternatives to make these goodies without wheat. I have avoided making things because I’m afraid I will relapse if I try. He makes it sound like you won’t feel good or you will not lose the weight. I am so happy going gluten free hope to lose some weight. Please someone calm my fears….thank you

    Reply
    1. 8.1

      C.J. Brady

      Hi Marsha,

      Thank you for your comment!

      Unfortunately, I don’t have a whole lot of experience with his recipes. I know of them, but haven’t tried his methods.

      But I can offer this, gluten free is a lesson in experimentation and finding what works for you. I hear from many readers, like yourself, who are gluten free for many different reasons. I enjoy hearing from everyone and seeing how we can help in whatever way we can. Most of my recipes use a combination of rice flour, potato flour, almond flour, coconut flour and several others.

      The thing is, not all of them are low fat or low carb for that matter (just because something is gluten free, does not mean there’s no carbs in it). But I usually always try to offer alternatives in the recipes. Flours can be changed out, xanthan gum can be replaced and eggs can be substituted out.

      But they are all gluten free. It’s a matter of seeing what you like and don’t like.

      Feel free to reach out over email so I can see what I can do to help you.

      Thanks!

      Reply
  9. 9

    karen

    Do you have good re pice for moist muffins?

    Reply
    1. 9.1

      C.J. Brady

      Hi Karen,

      Yes! I have several – here is one of my favorites http://gluten-free-bread.org/gluten-free-lemon-cranberry-muffins

      Let me know if I can help further!

      🙂

      Reply
  10. 10

    karen

    I made these biscuits but they fell during baking .Please help

    Reply
    1. 10.1

      C.J. Brady

      Hi Karen,

      I responded to your other comment on the recipe page 🙂

      Thanks!

      Reply
  11. 11

    karen

    I have made these 3 times using your comments .Could someone please post a picture of how theirs turned out as mine sure do not look anything like the picture for Sky High Biscuits.Truly dissipointed

    Reply
  12. 12

    Suzanne Holt

    Our family must eat gluten free, so I am thankful that you shared this recipe.

    Reply
  13. 13

    Alicia

    Just curious. Is this a stock picture of wheat biscuits? As another reader commented, the recipe you posted for your biscuits does not look like the picture above. They’re still great tips, but that might help those of us who are trying to recreate the picture here. 🙂

    Reply
    1. 13.1

      C.J. Brady

      Hi Alicia,

      These are gluten free biscuits, but the recipe is not posted anywhere on the site. They are from the days when I used xanthan gum 🙂

      It’s a great biscuit, just not one that I use anymore.

      But the picture fit with the article, so I still use it.

      Sorry for any confusion, I’m just slowing converting all my recipes and some still use xanthan gum.

      Thanks for asking!

      Reply

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