Here I've adapted Penzey's recipe for Cinnamon Peach Biscuits.
1 1/2 cups All Purpose Flour Blend
1/3 cup sugar
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup palm shortening
1 cup diced ripe fresh or canned peaches (if using canned, pat dry on paper towels)
4 tbsp. rice milk
Preheat oven to 400 degrees. Sift together the flour through the cinnamon. Cut in the shortening until mixture resembles small crumbs. Toss in the peaches to coat. Add the milk and stir until a soft dough forms. Tun onto a heavily floured countertop, using more of the flour blend you've chosen (I used a rice flour blend). Sprinkle some more of the flour blend over the top of the dough and knead two or three times. Pat into a circle 3/4 inch thick. Cut dough into 8 wedges. Transfer wedges to a greased baking sheet. If desired, brush tops with milk and sprinkle with cinnamon sugar. Bake 15 - 20 minutes or until golden brown. Cool slightly on wire rack and serve warm.