I’ve been on a gluten free path since January of this year. I’ve pretty much steered clear of gluten free breads from even good quality stores because they often have potato starch and other additives which I know I don’t need. I have followed the Against All Grain by Danielle Walker and she posts Paleo, Gluten Free, SCD (Specific Carbohydrate Diet) etc and the comments are always grand. This is the first bread I’ve adapted of hers and for a wheat free biscuit I thought they were quite yummy. I did add in butter and milk instead of Danielle’s Paleo version without coconut oil and almond milk. They taste great with toppings like butter and jam and they are light just like a bread should be. You could double the recipe for your family of more than four.
Grain Free Biscuits with Honey
- 1 1/2 tablespoons coconuts flour (plus a small amount for parchment paper dusting)
- 1 3/4 almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter, room temperature
- 2 eggs
- 2 tablespoons raw honey
- 2 tablespoons milk
Preheat oven to 350.
Combine first 4 dry ingredients in medium sized bowl. In a separate small bowl cream together the butter, eggs, honey and milk. Combine the dry ingredients with the creamed ingredients until just moistened.
Rub small amount of coconut flour on your hands and spread the extra on a parchment paper on baking sheet. Roll the batter into four balls and flatten onto baking sheet. Bake for 15-17 minutes until top of biscuits are golden brown. Serve with your favorite toppings like butter, honey or jam.
Makes 4 biscuits.
Adapted from: Against All Grain