Hypoallergenic Chicken Biscuits


  • 1 ¼ Cups Rice Flour

  • 3 Tbsp. Vegetable Oil

  • ½ tsp. Salt

  • 1/3 Cup Chicken Broth or Water


Preheat oven to 165°C (325˚F).Mix all ingredients in a bowl. The dough should be the consistency of play dough, so you may need to add an additional 1-2 tablespoons of liquid to get the right consistency.Knead the dough until smooth, roll out on a lightly floured surface to ¼ inch. Cut out shapes with a cookie cutter or make rectangles with a knife or pizza wheel.Place on a cookie sheet and bake at 325˚ for 15-20 minutes until just slightly browned on the bottoms.Let cool and store in an airtight container.