From Tropical Traditions – Recipe
Gluten Free Biscuits – Plain or Garlic
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| Gluten Free Biscuits – Plain or Garlic |
| photo by recipe author |
Servings: 12
Preparation Time: 20-30 minutes
- 8 tablespoons coconut flour
- 4 tablespoons flax meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2-3 teaspoons garlic powder, optional
- 4 teaspoons coconut oil
- 4 eggs
- 4 tablespoons greek yogurt or sour cream
- 1/2 cup – 1 cup water
Preheat oven to 350° F.
In a mixing bowl, combine dry ingredients. Melt coconut oil then add to dry ingredients. Mix well.
Next combine eggs, greek yogurt or sour cream and add to dry ingredients. Mix well. Add water a small amount at a time until you get a muffin batter consistency.
Grease a 12 cup muffin pan with coconut oil and divide batter evenly among the cups.
Note: I did NOT use a muffin pan. I used a mini ice cream scoop and then flattened them a bit.
The next time I will not “flatten” them as much as they did not rise very much at all.
Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of a biscuit comes out clean and the tops are lightly browned.
Dawn from Syracuse, IN won $50 for this recipe and photo! Submit your recipes here!
My comments after baking:
First – well worth making … delicious and fill the need for bread if you’ve come off gluten breads.
After baking I ate one immediately, but next time, I will cut it in half and toast it.
I “might” raise the temperature a bit to 375 and just watch them closely.
I added some sesame and poppy seeds just to boost the nutritional value.
Finally … I would like to do some research on how to get more of a “rise” * … they were a little flat, but having said that … absolutely delicious and well worth the effort, which was not much.
By the way I didn’t have sour cream so I used some homemade keifer. Perhaps that affected the rise, not sure.
Give this recipe a try, you won’t be sorry.
* FROM: Type2Diabetes.com – Use a blender to incorporate air into the liquids, which will help a little bit with the rise of the baked product. Coconut flour is gluten-free and won’t rise like wheat flour – the blender will help this! Put all the eggs into the blender to whip some air into them. You can add the other liquids / wet ingredients too. Then pour it out and mix in the coconut flour and other dry ingredients.
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