You Will Need
Blend the Wholesome Breadmix and butter together until the mixture resembles breadcrumbs. This can be done in a food processor or in a large bowl rubbing the butter and bread mix together with your finger tips.
If you like crunching texture to your biscuits, leave the brown rice flakes whole otherwise blend a little with the butter and breadmix mixture or crush them before putting in.
Add in the brown rice flakes, sugar and baking powder and mix together with your hands, adding a little bit of milk at a time until the mixture comes together and forms a dough.
Dust the dough with flour and roll out carefully until about 5mm thick, a silicone mat is great for rolling out gluten free mixtures. You will need to keep dusting with flour as it can be quite sticky.
Cut into 6-7cm rounds and use a spatula to transfer the biscuits to a lined baking tray.
Spread out evenly.
Bake in a preheated oven at 180°C and bake for 10-12 minutes, check regularly after 5 minutes. They should be golden around the edges.
Leave on the tray to cool and firm up before transferring to a wire rack to finish cooling.
Makes about 30 biscuits.
Mix all ingredients together in a bowl and then transfer to your breadmaker tin.
Select the gluten free setting.