Other than one cake a few years ago, I think this was the first baked good I’ve made in a crock pot, and it came out nicely! Ingredients:

• 1 cup brown rice flour
• 1 cup arrowroot starch (if you see this in spice jar sized jars, keep looking, it comes in bags the size most everything else Bob’s Red Mill sells comes in)
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/3 cup shortening
• 2 eggs
• 3/4 cup whole milk, plus 2 tablespoons
• 1/2 cup raisins
• 1 cup powdered sugar
• 1 teaspoon vanilla

In a large bowl, whisk together the brown rice flour, arrowroot, baking powder, xanthan gum, salt, sugar, and cinnamon. Cut in the shortening until it is the size of small peas.

Whisk together the eggs and 3/4 cup milk in a small bowl, then stir into the flour mixture until it has the consistency of thick cake batter. Fold in the raisins.

Grease a 4 quart crock pot, or line with parchment. I found lining easier later, for pulling everything out of the crock pot. Drop the dough in golf ball-sized balls into the cooker. They will probably need to touch to fit in, which is fine.

Cover, but vent the lid with a wooden spoon or chopstick.

Cook on high for 2 – 2 1/2 hours, or on low for 4 – 4 1/2 hours, until they pass the toothpick test. The biscuits on the outside edges may be more browned than the center ones.

Turn off the heat, and remove the pot from the base. Let cool for several minutes. If you lined the pan, you can pull out the parchment and let the whole thing cool on a wire rack for several minutes.

While you wait, whisk together the remaining 2 tablespoons of milk, the powdered sugar, and the vanilla, and drizzle over the biscuits.

When they’re cool enough to eat without burning yourself, they should pull apart nicely into individual biscuits.

Yay, crock pot baking! Don’t have to pay nearly so close attention, as things are much harder to burn in a crock pot on low.

Cinnamon Raisin Pull-Apart Biscuits

From The Everything Gluten-Free Slow Cooker Cookbook.

• 1 cup brown rice flour
• 1 cup arrowroot starch
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/3 cup shortening
• 2 eggs
• 3/4 cup whole milk, plus 2 tablespoons
• 1/2 cup raisins
• 1 cup powdered sugar
• 1 teaspoon vanilla

In a large bowl, whisk together the brown rice flour, arrowroot, baking powder, xanthan gum, salt, sugar, and cinnamon. Cut in the shortening until it is the size of small peas.

Whisk together the eggs and 3/4 cup milk in a small bowl, then stir into the flour mixture until it has the consistency of thick cake batter. Fold in the raisins.

Grease a 4 quart crock pot, or line with parchment.  Drop the dough in golf ball-sized balls into the cooker. Cover, but vent the lid with a wooden spoon or chopstick.

Cook on high for 2 – 2 1/2 hours, or on low for 4 – 4 1/2 hours, until they pass the toothpick test. The biscuits on the outside edges may be more browned than the center ones.

Turn off the heat, and remove the pot from the base. Set aside to cool briefly while you whisk together the remaining 2 tablespoons of milk, the powdered sugar, and the vanilla, and drizzle over the biscuits.