Saturday, March 8, 2014

Amazing Almond Flour Biscuits (Gluten Free)

Making up our own gluten-free recipes has certainly been an amazing journey and a life-changing experience, all very similar to how it must feel to be a contestant on The Bachelor. Let's continue this lofty analogy: first, you go in with high hopes, not knowing what to expect or what will happen. Your wild expectations are soon dashed, and then you're forced to figure out what's next. You cry a lot and are embarrassed when everyone watches you spin out emotionally over this setback. Eventually, against the odds, you do find love again. 

This is the end of the story, the time when you know in your heart that it wasn't all for naught and it is all going to be okay. These are some light biscuits you'd never know were GF. They don't fall apart and they taste pretty great with honey. True love really can happen, y'all, even in a highly manufactured and stressful situation. This is the proof. 

Amazing Almond Flour Biscuits
1 tablespoon baking powder
1 cup almond flour (like Bob's Red Mill)
1/4 teaspoon Kosher salt
2 tablespoons cold, unsalted butter (grated)
1 large egg (beaten)
1/4 cup 2% Greek yogurt

Preheat your oven to 425 degrees. Mix baking powder, almond flour, and salt in a large bowl. Add the cold butter using your fingers to work the butter into the flour until there are no large clumps of butter. In a small bowl combine the egg and yogurt. Make a well in the center of the flour mixture. Add the egg mixture. Using a rubber spatula, fold the mixture into the dry ingredients -- but use as few strokes as possible. 
Using a medium ice cream scoop, scoop up a 1/4-cup portion of dough and place it onto a parchment-lined baking sheet. Repeat until all dough has been used. (You should get about a half-dozen biscuits from this recipe.) Be sure to leave an inch or so between each biscuit, but don't be too particular about their shape -- drop biscuits are supposed to be rustic. Bake for 10 to 15 minutes or until the craggy edges are brown and crispy.


Molly (Based on a Sprue Story) said...

Haha! I love your analogy. Gluten-free baking in general is a lot like dating, I think; you have to sift through some duds to find your match. Your biscuits look so good, and I love single-flour GF recipes, so I'm hoping to make these soon.

Reflections said...

I tried this recipe and it was amazing. I tweaked it a bit, you can check it out on my blog:

I love your blog by the way :-)


Anonymous said...

Easy to make but taste a little eggy...

The Chubby Vegetarian said...

Without the gluten that's present in traditional flour, the biscuits need something to hold them together. Eggs are the best bet! These are great little protein-packed powerhouses!

pyxye said...

I've been told, but haven't tested, that ground flax mixed with a little liquid can replace egg as a binding agent. Have you any experience with that?

The Chubby Vegetarian said...


People swear by it, but we haven't tried it. If you do give it a shot please report back. Would love to hear.


Anonymous said...

Great! A non-baking friend's on a GF diet. Have made three other GF biscuit recipes. just tried these and they are the best. She loved their texture and flavor. Thks!