Well, this new gluten free dinner biscuit recipe did not quite make it to dinner in our house! I decided to try the recipe on a weekend morning and by the time dinner rolled around every single biscuit had been eaten. Yes, they are that delicious.
As far as I can remember, this was the first time I attempted to make dinner biscuits, but they were such a hit I wish I had done so years ago.
Please note, this recipe makes a dozen biscuits but they are very small, so you may want to consider making a double batch.
Healthy Gluten Free Biscuit Recipe
I grew up eating (and loving) the kind of biscuits and gravy that were not made with health in mind. Oh but were they GOOD! Sometimes the biscuits from my childhood were from a can, sometimes from scratch, but they always had 3 staple ingredients: butter, all-purpose flour and cow’s milk.
My recipes doesn’t have any one of those ingredients and yet I promise they do not taste anything at all like health food.
How to Make Gluten Free Biscuit Recipe
Now that gluten free has been growing in popularity, I just want to take a minute to share a few quick notes. First, just because something is gluten free, it does not make it “healthy”. Matter of fact, most of the pre-packaged gluten free foods found on the market are loaded with flour made from white rice and lots of sugar.
What About Gluten Free Flour?
So, is gluten free flour good for you? Well, it can be. We have identified 4 top brands that use whole grain as primary ingredients. Whole grain meaning brown rice flour and not white rice flour.
For this recipe, our go-to flour of choice is cup-for-cup gluten free flour by King Arthur brand. It literally is an 1 for 1 replacement for flour, but it’s whole grain too. So, if you’re looking for a great consistency, be sure to check out the blue bag.
Nixing the Butter and Not the Flavor!
By substituting extra virgin coconut oil for the butter you still get the desirable full-fat mouth feel. And, as long as you use a high-quality extra virgin coconut oil you won’t have to worry about any unwanted coconut-y after taste either.
This coconut oil comes together perfectly with the gluten free flour. It will feel like you’re making regular biscuits. Just a lot healthier.
Is Plant Based Milk a Replacement for Cow’s Milk?
As for the replacing cow’s milk with plant-based milk, it’s a 1 for 1 replacement too. I simply swapped unsweetened hemp milk. However, you can definitely use almond or cashew milk in this recipe.
When it comes to dairy milk alternatives, hemp milk is definitely my favorite for it’s nutrition benefits. Click HERE for the 8 reasons why hemp milk is my favorite plant-based milk. However, if you don’t have hemp milk you can also substitute unsweetened almond milk.
We love adding a little drizzle of honey on top of these gluten free biscuits when they are right out of the oven. Look for local honey, when possible.
PrintGluten Free Biscuit Recipe
Gluten Free Biscuit recipe is perfect for dinner. With 7 ingredients, you can bake these while making dinner and they’ll be ready on time!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 dozen 1x
- Category: Biscuit
- Cuisine: Clean Eating
Ingredients
- 1 tablespoon dry yeast
- 1/4 cup warm water
- 1 tablespoon raw honey
- 1 1/4 cups 1-for-1 gluten free flour, like this one from King Arthur
- 2 tablespoons extra virgin organic coconut oil, such as Barlean’s, room temperature
- 1/4 cup unsweetened hemp or almond milk
- 1 organic egg
- sea salt, to taste
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper or use a non-toxic stoneware.
- In a small bowl, dissolve yeast in warm water. Add honey and let sit for 5 minutes. The mixture will become foaming and at least double in size.
- Place flour in a medium-size bowl. With a pasty blender, combine the coconut oil into the flour. If you don’t have a pastry blender, use two knives. Avoid using your hands so you don’t warm up the coconut butter.
- Combine the almond (or hemp milk) and egg and beat slightly. Then stir in the flour mixture. Add yeast mixture, mix thoroughly, and let stand for 20 minutes in a bowl. The dough will rise some and when you push with your finger gently, the dough will bounce back.
- Drop the dough by tablespoons onto prepared baking sheet. Lightly shape into 2-inch rounds. Bake for 15 to 18 minutes, or until lightly browned. Serve warm.
Notes
Enjoy them fresh for the best flavor and texture.
Chris says
Can you please tell me why you used yeast instead of the traditional baking powder or soda that most recipes use? I feel like that flavor of the baking soda or powder is something that’s part of the biscuit flavor.
★★★★
Aimee Harris Niedosik says
Hi Chris, Great question. We chose yeast for this recipe because the developed yeast gives this biscuit more rise than the baking soda did. If you prefer, you can substitute the 1 tablespoon of yeast with equal parts lemon juice and baking soda.
Reena says
Spelt is definitely a type of wheat.
[It’s in every definition of spelt. For example, the Wikipedia entry for spelt says “Spelt…is a species of wheat.”]
Therefore, for those people who *must* avoid wheat or gluten, spelt is not safe to eat. (Not even the sprouted form.)
The people who already know that they must not eat wheat or gluten for medical reasons will probably already know that spelt is a type of wheat,
but their well-meaning friends, neighbors, and co-workers may not know that, and if such acquaintances see on an authoritative internet resource like this one an announcement that spelt is “wheat-free”, they might put spelt in food that they serve to a person who must totally avoid wheat/gluten and promise them that it’s made from a “wheat-free” grain, which could lead to severe reactions.
Ivy Larson says
Hi Reena!
Thank you for your comment. Yes, you are absolutely right that many people might not realize that spelt is not gluten free. However, spelt is an ancient form of wheat and doesn’t have as much gluten as modern wheat. Many people, even those who are gluten sensitive, are actually able to tolerate spelt even if they can’t tolerate wheat. Modern wheat has been progressively hybridized over several generations to improve yield, to increase gluten (which improves bread quality) and for various other reasons. After WWII, as part of the Green Revolution, scientists made some significant changes to heritage wheat that resulted in increased yields and higher gluten content. I believe these changes, along with the fact that a lot of modern wheat has glyphosate residue is one of the reasons so many people have wheat sensitivity today (you can read more about this in my blog post here: https://cleancuisine.com/biodynamic-farming/ ) Spelt doesn’t have the issues associated with modern wheat.
Having said that, if someone has celiac disease then they absolutely should not have spelt.