Sunday, October 21, 2012

Biscuits - Grain free, Gluten free

It has been a Loong summer over here. Hectic, busy and lots of vacationing.. 
So sorry for the delay! Just because I have been away doesn't mean that I haven't been cooking. 
Today it's snowy, cold and winter is blowing in. I felt like soup. Vegetable soup and what goes good with vegetable soup?
I can tell you it has taken me months to find biscuit that I like. 
I follow a lot of blogs, but none of them make a biscuit I am excited about. 
Coconut flour makes very dense biscuits, like think cake donut. Solid and heavy. 
I know without Gluten you cannot really acheive the same idea as glutenous baking powder biscuits, but you can still make them light. 
NOW to make them Grain Free is a totally different subject. You can make delicious ones with Oat or rice flour but then the carb load is just outrageous. 
A falling asleep carb load is not what I had in mind. 
So here is a delicious biscuit, light, cracky, moist, soft, hold together well and delicious savory with ham and cheese, or with honey and tea.
You can definitely serve these with guests over that eat wheat and they would like them. What's the secret to a soft puffy biscuit that is grain free? Whey powder.
My favorite ingredient of course! Adding whey powder to these not only has the nutritional benefit but it helps them rise and be not as dense.

Baking Powder Biscuits - Grain Free, Gluten free
Makes 8.

In a glass bowl:
2 C blanched almond flour
1 t aluminum free baking soda
1 t sea salt
2 T unsweetened whey powder

In a small bowl:
1/4 C melted butter, grape seed oil, or lard**
2 small eggs or 1 lrg egg
1/4 t sucralose, stevia or other sweetener

Mix the wet ingredients into the dry. Form into 8 equal size biscuits and place on a parchment paper lined baking sheet. Biscuits will rise and puff up.
Bake at 350 for 8 minutes for soft and tender or 10-12 minutes for crunchy and firm.

Bottom should be just slightly golden brown. Allow to cool for 3-5 minutes before cutting, if they are too hot they will fall apart as you cut them. 

Make these savory and throw in some rosemary, dry mustard, dill, cheese, ham, chives, garlic etc. 

**substituting coconut oil for the butter will give them a coconut taste.

Store in a parchment or brown paper bag on the counter or refrigerate if desired. Storing in a Ziploc or plastic will make them very soft and they will mold fast.

1 comment:

  1. Because I definitely have to count calories along with fat and carbs etc.. would you happen to have the counts on these biscuits? They do look marvelous and I thank you for posting the recipe. Jenny