The Most Versatile Gluten Free Biscuit Recipe Ever!

Not only is this biscuit recipe gluten free, it is also dairy-free and low-glycemic. Recently, my husband and I were advised we had gluten sensitivities. I’ve had problems with digesting sugar and other high-glycemic sweeteners for many, many years, and in the last year have also found that dairy causes an inflammatory response in my body, which aggravates the arthritis in my fingers. So, I was on a hunt to find a recipe for a quick bread that was tasty, wasn’t crumbly like gluten free breads tend to be and satisfied my craving for something sweet. I’ve learned to steer clear of processed gluten free products because they usually have ingredients in them that are either on my “can’t eat” list or have other ingredients that I consider unfit for human consumption. I had just bought some coconut flour to try for the first time, so was looking specifically for recipes using it. Per my normal, I experimented with modifying the ingredients in the original recipe and came up with the basic recipe below that is so versatile - it is very easy to substitute ingredients to fit the most restricted diet - and is so delicious, while still being super healthy.

Why coconut?

There are many new coconut products that have hit the shelves in my area in the last few months. I’ve found them in both the health food store and the health food section of the regular grocery store. Bob’s Red Mill sells it and is, in fact, the brand of all of the gluten free flours I use. I was intrigued when I read about some of these new coconut products in an article on the www.naturalnews.com website. Not only is there coconut flour and coconut oil, there is also coconut milk, coconut nectar, coconut crystals, coconut liquid aminos (use like soy sauce), coconut water and coconut vinegar that all come from the coconut tree. The recipes in this article contain coconut flour, coconut milk and coconut crystals, but I have also used coconut nectar, coconut water and coconut oil in other recipes.

Coconut flour, a product derived from the fiber of the coconut meat after most of the oil has been extracted, is low-glycemic, high protein, low carbohydrate, high fiber and very nutritious, all which are highly beneficial for those suffering from gluten intolerance or blood sugar control disorders. It has twice the fiber as whole-wheat flour and five times the fiber of brown rice flour. As an added bonus, coconut flour contains medium chain fatty acids, known for their antiviral, antimicrobial and antifungal properties, while helping to give a boost to metabolism. Although it is on the expensive side, a little goes a long way and it tastes delicious!

Coconut milk comes from the pressing of ripe coconut meat. It is thick and creamy with a rich taste. Considered to be very healthy in Ayurveda, it contains many vitamins, minerals and electrolytes, including potassium, calcium and chloride. It is believed to strengthen the immune system, while also having antiviral, anti-bacterial, anti-microbial and anti-fungal medicinal properties.

Coconut crystals are from coconut tree blossoms and are the result of air-drying the nectar, similar to evaporated cane sugar, except considerably lower on the glycemic index scale. They are loaded with vitamins and minerals, are non-GMO, vegan, gluten free and unrefined, too! If you are not a fan of the flavor of coconut, don’t let this stop you from trying them because coconut crystals do not have a coconutty flavor!

Basic Gluten Free Biscuit Recipe

Preheat oven 375 degrees

Makes 12 biscuits

Ingredients:

¼ cup coconut flour

½ cup chic pea or garbanzo bean flour

¼ cup brown rice flour

2 Tbsp arrowroot (or corn starch, potato starch, tapioca flour, etc.)

½ cup tapioca flour

1 Tbsp coconut crystals (or equivalent white stevia, xylitol or other low-glycemic sweetener of your choice)

1 tsp xanthan gum

1 Tbsp aluminum free baking powder

½ tsp salt

1/3 cup melted butter or coconut oil (make sure the coconut oil is unrefined and extra virgin)

¾ - 1 cup coconut milk (or other substitute milk such as almond or rice)

2 large eggs, beaten

Directions:

Blend all the dry ingredients together until well combined. Make a well in the dry ingredients and add the melted butter, only ¾ cup of the milk and the eggs mixing well. Add more milk if the dough is too dry. It should be wet and sticky. You can drop tablespoonfuls onto a parchment lined cookie sheet, however I’ve found they tend to spread, so I prefer to fill a greased muffin tin. Bake 12-15 minutes until nicely browned on top.

This recipe also makes a fine biscuit dough to be used in recipes such as Chicken and Biscuits or Chicken a la King. I’ve also placed it by tablespoonfuls on top of a thickened beef soup and baked it in the oven like a makeshift potpie.

Notes:

It is very easy to substitute ingredients in the Basic recipe. At different times, I’ve used millet flour or more chic pea flour in place of the brown rice flour, without having any difference in texture or flavor.

Raspberry Biscuit Muffins
Raspberry Biscuit Muffins

Blueberry or Raspberry Biscuit Muffins

Start with the Basic Recipe increasing the coconut crystals to 3 tablespoons (use more if you like a much sweeter muffin) and use the full 1 cup of coconut milk. Carefully fold in 1 to 1 ½ cups of blueberries or raspberries, fresh or frozen, at the end. It makes 12 muffins. Bake 375 degrees for 15-20 minutes. Makes 12 muffins.

Variations (instead of blueberries or raspberries):

- Add about 1 cup of cooked and mashed sweet potato, pumpkin or squash, and use only ¾ cup of coconut milk. You can try adding spices such as cinnamon, nutmeg and cloves, if that appeals to your palate.

- Add 1 cup of apple, chopped small, and optionally coated with cinnamon and a little sweetener to taste.

- Add a combination of grated apple and carrots to make 1 cup total with ¼ cup of chopped walnuts.

Shortcake

Start with the Basic Recipe but increase the coconut crystals to 2 tablespoons. Instead of baking in muffin tins, it can be patted into a greased 8x8 (or similar size) baking pan. Bake 375 degrees for 15-20 minutes. Serves 6. Serve with crushed sweetened strawberries.

Variations:

  • Use half the recipe in place of the shortcake dough in your favorite peach cobbler recipe and bake according to peach cobbler recipe.
  • Drop by spoonfuls over a quart of unsweetened applesauce sprinkled with cinnamon to taste in a low casserole dish – bake like you would any cobbler.


Rhubarb Pudding

Fruit Base Ingredients:

6 Tbsp coconut crystals, honey, maple syrup, brown rice syrup or sweetener of choice

1 cup water

3 cups chopped rhubarb, fresh or frozen

Directions:

Place all ingredients in a medium saucepan. Bring to a boil, then immediately pour into a baking dish. Dot with 2 tablespoons of butter, if desired. Set aside.

Cake Ingredients:

½ Basic Biscuit Recipe using ½ cup of coconut milk

add an additional ¼ cup coconut crystals

½ tsp vanilla

Directions:

Follow Basic Recipe directions adding the vanilla with the wet ingredients.

Drop the cake batter by tablespoonfuls on top of the rhubarb. Bake 375 degrees for about 25 minutes until the top is nicely browned. Serve warm. Serves 6.

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Comments 2 comments

KrisL profile image

KrisL 3 years ago from S. Florida

This looks great -- I'll have to try it!


JBSNVNY profile image

JBSNVNY 3 years ago from Upstate NY Author

Thanks KrisL!

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