January 20, 2022
Bridget's Gluten-free Biscuits
Gluten-free | Sugar-free | Dairy-free | Grain-free
Makes: 12
Cuisine: American
Course: Side | Treat | Snack
Difficulty: Easy
Prep time: 15 - 20 minutes
Cook time: 10 - 15 minutes
Cooling time: 10 minutes
These could be mistaken for scones, but I'm calling them biscuits, Southern-style, except my version has no gluten, grain, sugar or dairy! You will love these served with one of my sugar-free jams, a drizzle of sweet as fibre syrup or as they do in the South, with gravy!
You will love how quick and easy it is to make these biscuits, and I also give you the recipe for making your own grain and gluten-free flour blend.
Hints, Tips & Tricks
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
You can find the recipe for my Raspberry Lipstick Jam (as seen in the below video) in my eBook, Bridget's Healthy Treats Volume 2.
RECIPE
Ingredients
- 350 -370 g ( 12.3-13 oz) my gluten-free flour blend (see below for details)
- 2 tsp xanthan gum
- 1 tbsp baking powder
- Pinch mineral salt
- 100 g (3.5 oz) coconut cream, left overnight in the fridge to firm up
- 100 ml (3.5 FL oz) soda water
- 1 tbsp Sweet as Fibre Syrup
My gluten-free flour blend (enough for one portion of biscuits)
Stir all the ingredients together and stir in an airtight container for up to 1 month.
- 220 g (7.7 oz) almond flour or nut or seed flour of your choice
- 100 g (3.5 oz) arrowroot
- 60 g (2 oz) tapioca flour
- 40 g (1.4 oz) coconut flour
Method
- Preheat your oven to 230C (445F) and place a heavy tray into the oven to heat up.
- Stir together 350 grams (12.3 oz) of my gluten-free flour blend, xanthan gum, baking powder, and salt into a mixing bowl. Make a well in the middle of the dry ingredients.
- Carefully remove the coconut cream from the fridge, and using a tablespoon, extract the thickened cream from the top of the can and add to the well. Pour in the soda water, add the fibre syrup and then stir to combine with a large spoon until a dough forms.
- Turn the dough onto a clean bench, adding enough flour until the dough comes together without sticking to the benchtop or your fingers. Do not overwork the dough but be gentle and light.
- Carefully fashion the dough into a round disc. Flatten a little with the palm of your hand or a rolling pin.
- Using a cookie cutter or slicing with a large knife, portion the dough into biscuits. You should get 10-12 biscuits from the mix.
- Place the biscuits on the hot tray and using a pastry brush, brush the tops with coconut cream.
- Bake in the oven for 10-15 minutes or until golden. Remove the biscuits from the oven and allow them to cool on a wire rack for 10 minutes. Cooling is an important step as the biscuits will still be cooking slightly due to the nature of gluten-free flour.
- Serve the biscuits with grass-fed butter, sweet as fibre syrup or my homemade sugar-free jams or spreads.