An original recipe by Lauren of Celiac Teen.
1 cup millet flour
1 cup tapioca flour
1/2 cup sweet rice flour
1 1/2 tsp xanthan gum
1 1/2 tsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, cubed and frozen
1 1/4 cups buttermilk
Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with a silpat or parchment paper.
Whisk together dry ingredients. Cut in butter with pastry blender until butter is the size of small peas.
Stir buttermilk into dough until it just comes together. Turn dough out onto a well-floured surface (I use sweet rice flour). Pat dough into a rectangle that is about 1 inch high. Cut into squares.
Place squares on baking sheet (I like to place them on a silpat on the baking sheet) and bake for 10-15 minutes.