Preheat oven to 450 degrees.
Place parchment paper on a large cookie sheet.
In a KitchenAid mixer, add and mix:
2 1/4 cups White Rice flour
2/3 cup Arrowroot flour
2/3 cup Organic Sweet Potato flour (hearthy foods brand)
1/2 cup Tapioca flour
1 Tbsp cream of tartar
1 Tbsp konjac powder
2 tsp Celtic sea salt
1 1/2 tsp baking soda
Sprinkle some white rice flour on a cutting board.
In a 4 cup measuring cup, add:
2 cups coconut milk (or other non dairy milk)
1/4 cup Algae oil (or melted coconut oil)
2 Tbsps lemon juice
Use a stick blender to blend the wet ingredients.
Add the wet ingredients the dry ingredients and mix well. Form the dough into a ball and place on the floured cutting board. Pat dough to 3/4 inch thick and use a biscuit cutter to form the circles. Shape the edges with your hands and place on the cookie sheet until all the dough is used up.
Melt some coconut oil and baste the top of each biscuit before baking. (This step makes them really yummy.) Bake at 450 for 20-25 minutes until tops are golden.