Hypoallergenic Chicken Biscuits

1 ¼   x   Cups Rice Flour
3       x   Tbsp  Vegetable or Canola Oil
½      x   Teas  Salt
⅓             x    Cup Chicken Broth
Preheat oven to 165˚.
Mix all ingredients in a bowl, should be the consistency of     play dough, 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 ½ cm.
Cut out shapes with a cookie cutter or make rectangles
with a knife or pizza wheel.
Place on a baking sheet and bake at 165˚ for 15-20 minutes until just slightly browned on the bottoms.
Let cool and store in an airtight container.