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Ricki Heller

A healthy lifestyle can be sweet!

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Grain Free Coconut Flour Biscuits

by Ricki Heller 70 Comments

shortcake3[Grain-free biscuits as a base for Nectarine Shortcakes. . . ACD-friendly!]

Today’s post will be a short one*, as I’m still frantically marking essays in preparation for our final exams tomorrow (and then more marking!).  But I’ve been wanting to post this for days and have been too busy baking up a storm for yesterday’s Breakfast Television appearance.  Thanks to everyone who sent good wishes via email, comments, twitter, Facebook,  etc. (and thanks again, PR Queen, for your devotion to the cause, waking up at 4:30 to help)–I really appreciated it! I had a great time and even got to talk about some key ingredients and recipes from Sweet Freedom–so much fun! (well, maybe not having to wake up in the middle of the night–literally–in order to be at the studio by 6:30 AM.  But talking about cake and frosting was fun).  I’m trying to acquire a copy of the segment so I can post it online–will let you know when I get one! But you’re not here to chat about TV (well, not exclusively, anyway), are you?  And you know that I’m always tickled to chat about baking. Now that I’ve decided to venture into the realm of baked goods once again, I’ve been playing in the kitchen and seem to have permanent flour dust on my cheeks.  After five months with neither flours nor sweeteners (not to mention a host of other ingredients), and even though I’m thrilled with the weight loss, I did sorely miss my muffins, quick breads, bars, cookies, cakes–you get the idea. Enter grain-free coconut flour, bean flours and buckwheat flour–and a very steep learning curve. And now, make room for biscuits! My first attempt at grain-free baking, the Grain-Free Lemony Almond Pancakes, were a huge hit, both at home and on this blog.  Today’s Coconut Flour Biscuits are my latest effort, and I have to say I’m equally happy with the results (if eating 2 biscuits a day for a week is any indicator of “happy”). Actually, it’s probably a good thing I’m not yet back to baking my usual treats for now. Clearly, I still have no self control when it comes to baked goods.

coconutbiscuit

[Coconut Flour biscuits without embellishments. . . .]

These scones were the result of my yearning need desperation desire to create something that approximated a baked good without actually being a conventional baked good.  Rather than use chickpea flour once again (as I did in both of these), I wanted something different to provide a lighter texture and appearance.

Then I remembered my bag of coconut flour in the freezer.  I’d purchased it on a previous foray to Whole Foods, where I’d been dazzled by the tempting array of photoshop-perfect produce, local and artisanal crackers and breads, refrigerated glass cases resplendent with Basil-Lime-Chili Tofu (a favorite), spelt berry salads, roasted veggies, veggie patties, tofu “steaks,” even kale and seaweed salad (and all available to sample, just for the asking!).

I spied a bag of coconut flour and, having read a lot about it and its astonishing ability to absorb moisture and contribute additional fiber to dishes (it’s apparently got 61% fiber–the highest of any flour), how could I resist?  I figured I’d sprinkle 1/4 cup here, 1/4 cup there to various baked goods.  I made something (can’t remember what), then plopped the bag into the freezer for later use, and haven’t touched it since.

coconutbiscuitclose1

[. . . or slathered with almond butter for a delicious breakfast.]

Until now, that is.  Well, when I swung open the freezer the other day and noticed the bag sitting there, my spirits lagged as soon as I read the “best before” date. Like a cheerleader on prom night, that flour was about to go bad.  I knew I had to save it! I concocted some biscuits and ate two right away.  (I wasn’t being a glutton.  I was saving that flour from itself, so to speak.) I’m thrilled this recipe worked out, as I’ve finally got something substantial on which I can slather nut butter for breakfast, and there’s no guilt about diverging from the ACD.  They are also the base for that colorful shortcake at the top of the post (variation included below). These are dense yet tender, without a pronounced coconut flavor. While they’re not a perfect reproduction of conventional biscuits, they were still tasty enough to pass the “HH Test.”  In fact, I was forced to bake up a second batch after the HH tried them, because he ate two in a row. Now that I’ve discovered such a great use for the flour, I should have no problem finishing up that bag.  It felt good to be able to use it before it expired.  Oh, and to be baking again. *Well, short for me, anyway, as loquacious as I am.  Brings to mind a joke my friend Sterlin and I started in highschool, during the era of four-hour phone marathons:  during a particularly busy time one evening, I called Sterline to chat.  After the hellos, she warned me: “I really can’t stay on the phone tonight.  Half an hour, max.”

shortcake1

Grain Free Coconut Flour Biscuits

Surprisingly light, these biscuits are perfect for breakfast or as an accompaniment to a saucy dish.  While they’re not as cakelike as conventional biscuits, they make a great substitute that can satisfy a craving for carbs in a low-carb treat. 

1 Tbsp (30 ml) freshly squeezed lemon juice, plus enough soy, almond or rice milk to equal 1 cup (240 ml)

1-1/2 tsp (7.5 ml) pure vanilla extract

3 Tbsp (45 ml) finely ground flax seeds

1 Tbsp (15 ml) agave nectar, light or dark, or 10 drops stevia

2 Tbsp (30 ml) melted organic coconut oil, plus 1 Tbsp (15 ml) for brushing tops

3/4 tsp (3.5 ml) baking powder

3/4 tsp (3.5 ml) baking soda

1/4 tsp (1 ml) fine sea salt

1/2 cup plus 1 Tbsp (135 ml) coconut flour

3 Tbsp (45 ml) buckwheat flour (or use chickpea or whole bean flour)

Preheat oven to 400F.  Line a cookie sheet with parchment, or spray with nonstick spray.

Place the 1 Tbsp (15 ml) lemon juice in the bottom of a glass measuring cup, and add milk until the liquid measures 1 cup (240 ml).  Add the vanilla, flax and agave or stevia to the cup and stir; whisk in the 2 Tbsp (30 ml) melted coconut oil until evenly combined.  Set aside while you measure the dry ingredients, or at least 2 minutes.

In a medium bowl, sift the coconut flour, buckwheat flour, baking powder, baking soda and sea salt.  Pour the liquid over the dry ingredients and stir quickly just to blend.  Do not overmix.  The mixture will seem a bit soft initially but will absorb the liquid fairly quickly; this is as it should be. (If using buckwheat flour, you may need to add 1-2 Tbsp (15-30 ml) more milk to attain the desired texture).  The mixture should be softer than a regular dough, yet still hold together, almost like a thick cookie dough.

Using a large scoop or 1/3 cup (80 ml) measuring cup, scoop the batter and place mounds on the cookie sheet.  Flatten each mound slightly with your palm or a silicon spatula.

Bake for 12 minutes in preheated oven.  Remove from the oven and brush very gently with the final 1 Tbsp (15 ml) melted coconut oil (the biscuits will be very delicate and can squish easily).  Rotate the pan and return to the oven for another 12-15 minutes, until tops are very deep golden brown–do not underbake!  Remove from oven and cool on cookie sheet, then carefully remove for storage.  Makes 6 biscuits.  May be frozen.

NOTE:  if you try to eat these while they are still warm, the centers may seem too moist.  Once they cool, however, the texture changes.

Nectarine Shortcake Variation:

1 batch biscuits (or you can use your own favorite biscuits for this)

2 cups dairy-free whipped cream (use any brand you are able to eat, or make homemade)

1-2 medium nectarines, cut into slices

Cut cooled biscuits in half horizontally.  Cover the bottom half with some nectarine slices and a dollop of cream.  Top with the other half of the biscuit and more cream.  Savor.  Makes 6 servings.

There is a new and updated version of this recipe in my cookbook, Naturally Sweet and Gluten-Free. I think the new one is better, but of course still like this one, too!

For More Grain-Free Recipes on the Blog, see:

Grain-Free Lemony Almond Pancakes

Grain-Free Pizza Crust (with beans)

Grain-Free Pizza Crust (bean-free)

Autumn Fruit Crumble

Grain-Free, Almost Instant Breakfast “Porridge”

Raw S’Mores

©  Ricki Heller

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[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, baking, breakfast, cookbook, dessert, fruit, gluten free, grain free, nut-free, recipes, seeds, Sweet Freedom, Uncategorized, vegan Tagged: anti candida diet, baking, biscuits, dairy free, dessert, egg free, food allergies, food sensitivities, fruit, GAPS diet, gluten free, grain free, pareve, parve, recipe, shortcake, stevia, sugar free, vegan, vegetarian, wheat-free

Reader Interactions

Comments

  1. Jes says

    August 18, 2009 at 10:56 pm

    Coconut flour biscuits?! Insanely awesome!

    Reply
    • Rebekah says

      November 7, 2011 at 10:19 am

      I have found that you can take plain
      Coconut cream and whip it. It whips up
      just like regular cream. I used Golden
      Star coconut milk in the can. I put it in
      the fridge untill the cream rose to the top
      and then I beet it with a hand held mixer
      I sweetened it with 1 tsp of honey

      Reply
      • Ricki says

        November 7, 2011 at 10:34 am

        Hi Rebekah,
        I’ve seen other blog posts making it that way, and it looks good. However, I know that it can melt very easily if left at room temperature (especially if it’s warm in the room). My whipped cream will keep its shape and can be piped, no problem. 🙂

        Reply
        • Rebekah says

          November 7, 2011 at 11:40 am

          That’s great I found you on food gawkers and I am just learning to cook this way. I didn’t find anywhere that made whip cream from coconut and I can’t find your recipe I would love to try it!! It’s so cool to find out what differant foods can do and what foods are even out there!! Thanks for your posts

          Reply
          • Ricki says

            November 7, 2011 at 11:44 am

            That’s great to know, Rebekah! (And thanks to Foodgawker). 😀 Here’s the link.

  2. Josiane says

    August 18, 2009 at 10:59 pm

    Those biscuits must be yummy, and the nectarine shortcakes look positively scrumptious! Way to go and get creative with what you can enjoy on the ACD Diet! It also serves those of us not on the diet quite well, as it gets us to try new things too. Thanks!

    Reply
  3. Alisa - Frugal Foodie says

    August 18, 2009 at 11:07 pm

    ooh, coconut flour, that sounds very intriguing! You are so darn creative. Congrats on the successful TV appearance, I hope you can find it to post!

    Reply
  4. Megan says

    August 18, 2009 at 11:28 pm

    What a great idea!

    Reply
  5. Gina says

    August 18, 2009 at 11:36 pm

    Ooh, coconut flour I have never seen! For some reason I seem to be the only person in the world with a HUGE aversion to bean flours. They all taste so bad that I will literally spit them (and anything made with them) out. Its weird, apparently. So coconut flour sounds like a much better option to me! Biscuits, yummy 🙂

    Reply
  6. Johanna says

    August 18, 2009 at 11:52 pm

    I’ve never seen coconut flour before but will look for it – I love the look of the nectarine shortcake version – it is a sunny day so summer and nectarines don’t seem so far away 🙂

    Reply
  7. K says

    August 19, 2009 at 2:50 am

    Dang, you are making me regret putting the bag of (pricey!) coconut flour back on the shelf a week or so ago. Those look great. I do hope you keep posting ACD recipes, it is so interesting to see what you manage to come up with despite all the restrictions.
    -K

    Reply
  8. Shellyfish says

    August 19, 2009 at 3:28 am

    I hope you can get ahold of the segment so we can see you! 🙂 I’m sure you rocked the casbah. I would love to get my hands on some coconut flour – I want to try these!

    Reply
  9. Vegetation says

    August 19, 2009 at 5:26 am

    I’ve never tried coconut flour before! I find these biscuits intriguing!! (Plus they look yummy!)

    Reply
  10. Shelby says

    August 19, 2009 at 8:22 am

    I keep seeing coconut flour but had no idea what to make with it! Now I do!

    Reply
  11. gina says

    August 19, 2009 at 8:50 am

    Coconut flour is something I’m going to have to start baking with. I used to hate coconut, but I’ve grown to really enjoy it. I had no idea coconut flour even existed! Thanks for the recipe, it looks great!

    Reply
  12. Chocolate Covered Katie says

    August 19, 2009 at 9:54 am

    As usual, your picture-taking skills astound me.

    Reply
  13. Kiersten says

    August 19, 2009 at 10:06 am

    The health food store I go to carries coconut flour. I’ve always been tempted to buy it, but wasn’t sure what to do with it. Maybe I’ll finally pick it up and give these a try! Your shortcakes look lovely, by the way.

    Reply
  14. Alex says

    August 19, 2009 at 11:02 am

    What a beautiful recipe!

    And that shortcake pic! Oy, what artistry!

    I’ve passed by the coconut flour a couple of times as well, but haven’t bought it yet. I think this post is a great incentive to bite the bullet.

    I’m going to stay with some relatives for a short trip at the end of the month, and these also look like great travel buddies, for breakfast or a snack in a pinch.

    Thanks Ricki!

    And do try to get that Bfast Television video! I don’t have a TV so online is my only chance! Congrats on the appearance!

    Reply
  15. Kim says

    August 19, 2009 at 12:26 pm

    Yes yes yes, I’ve been trying to use coconut flour and have had mixed results with my experiments thus far. This looks wonderful, I must try it this weekend!

    Reply
  16. dreamin'itvegan says

    August 19, 2009 at 12:27 pm

    yum, I can use the peaches from our tree.

    Reply
  17. Lauren says

    August 19, 2009 at 3:29 pm

    Yum!! Those biscuits look delicious =D. Congrats on the BT appearance!!

    Reply
  18. Courtney says

    August 19, 2009 at 5:16 pm

    Are you teaching in summer school?! It seems so early to already be grading things…you must be tough 🙂

    I am so happy that you are able to bake again AND enjoy your baked goods, too! Are you able to eat nectarines now? I hope so!

    Courtney

    Reply
  19. Vegyogini says

    August 19, 2009 at 7:13 pm

    Hmmm…I wonder where I can find coconut flour in LA…

    Reply
  20. Ashley says

    August 19, 2009 at 7:18 pm

    Ooo I hope you get a copy of the segment! I’d love to see it. These biscuits look delicious – I’m a sucker for biscuits. I’ve never used coconut flour before but am definitely intrigued by it. I love all things coconut, though I imagine it doesn’t taste like it.

    Reply
  21. Nora says

    August 19, 2009 at 11:21 pm

    Mmmmm. Must. Buy. Coconut. Flour.

    Reply
  22. Astra Libris says

    August 20, 2009 at 4:41 am

    Wow, coconut flour!! I’ve never heard of coconut flour before, and I am now SO excited to have learned of its wonders, and it’s high fiber content – SO awesome! Thank you for informing me! Your biscuits look soooo scrumptious… I can’t wait to track down some coconut flour and try them!

    Reply
  23. celine says

    August 20, 2009 at 9:25 am

    this look absolutely delightful, Ricki! I need to reorder some coconut flour, I’m going through withdrawal already.

    Reply
  24. Cheryl says

    August 20, 2009 at 3:00 pm

    man, those look super yummy. I can’t wait!

    Reply
  25. The voracious Vegan says

    August 20, 2009 at 3:01 pm

    Not only are you a genius when it comes to these amazing recipes you create, but your photographs are seriously stunning. Jaw dropping! I really love the way this sounds, thank you so much for the recipe.

    Reply
  26. Ricki says

    August 20, 2009 at 10:59 pm

    Everyone,
    I hadn’t realized coconut flour wasn’t fairly easily available, as I learned about it a while back from another blogger and she said it was fairly common in the States. Apparently, it can be ordered directly from amazon.com for those of you who’d like to try it. It’s expensive, but a little goes a long way, and it lasts almost forever if kept in the freezer. 🙂

    Josiane,
    Thanks so much! Yep, I’m really stretching those creativity muscles!

    Alisa,
    Thanks so much! The tape wasn’t put up on YouTube by the network, but I’ll see if I can’t just do it myself. 😉

    Gina,
    Coconut flour doesn’t really taste like coconut, strangely. It isn’t wheat flour either, though–much denser and heavier–but I like it anyway. And it definitely doesn’t taste like bean flour. 😉

    Johanna,
    You can certainly make the shortcakes w/o the coconut flour, but I must admit I liked them with these biscuits.

    K,
    Thanks so much! It’s becoming quite the challenge, but at least my brain is being exericised. 😉

    Shellyfish,
    Thanks so much! Still looking for a tape–will let you know!

    Vegetation,
    Thanks! I haven’t used it very much, but think I will be playing more with it now. 🙂

    Shelby,
    You can always use it in any other baked goods, too–just use up to 1/4 coconut flour, and increase the liquids a bit.

    Gina,
    Thanks so much! I think you’ll enjoy these if you like coconut.

    CCV,
    Aw, thanks!

    Kiersten,
    Thanks so much! If you want to try it out, you can mix it with other flours–use up to 1/4 cup coconut flour to replace any other flour in the recipe.

    Alex,
    Thank you! These really are great as take-along snacks. And I’m working on the tape! 🙂

    Kim,
    I’ve had some mixed results, too. But I think combining it with other flours and flax is the way to go.

    dreamin’itvegan,
    Thanks so much for your comment! And if you’ve got fresh peaches of your own, I think it would be spectacular. 🙂

    Lauren,
    Thanks so much!! The show was so much fun (though loads of work–baking, baking, baking!). 🙂

    Courtney,
    Yes, I teach all summer and don’t have my next holiday until winter. 🙁 On the up side, I AM able to eat a few fruits again now. . .mostly berries or green apples, but fresh peaches, nectarines, apricots on occasion. The shortcakes were a special case. 🙂

    Vegyogini,
    If it’s not in the stores, you should be able to get it through amazon. 🙂

    Ashley,
    Nope, it doesn’t taste like coconut. And while these don’t taste like regular biscuits, either, they do taste good. 🙂

    Nora,
    I think you won’t be sorry! 🙂

    Astra Libris,
    You can order it through amazon, apparently. 🙂

    celine,
    Yay coconut flour! Would love to see what you cook up with it.

    Cheryl,
    Hope this is a dessert you can enjoy, too! 🙂

    voracious vegan,
    Thank you so much for your very sweet comment! I’m so glad you enjoy the recipes. 🙂

    Reply
  27. Andrea says

    August 20, 2009 at 10:59 pm

    I love coconut flour and had a lot of fun plying with it – then forgot about it. Now I’ll have to add it to my ever growing shopping list. It’s so hard to re-build a pantry!

    Reply
  28. Mom & Rita says

    August 21, 2009 at 8:00 am

    Ricki, you are such an artist – combining flavor and eye appeal with powerful nutrition. Several of your recipes are printed in my to-be-baked stack. Your date cake is one I’ve had my eye on for some time but shortcake may just take priority!

    Reply
  29. Meghan (Making Love In The Kitchen) says

    August 24, 2009 at 7:58 pm

    Yay. Never enough recipes with my fave flour!

    Reply
  30. ttfn300 says

    August 25, 2009 at 9:34 pm

    you were on tv!! amazing ricki 🙂 i thought of you on sunday when i found this cute store that had SO MANY kinds of flours all in bulk! i picked up a few, but i’m bound to go back when i can actually turn on my oven w/o fear of melting 😉

    Reply
  31. Natalie says

    September 6, 2009 at 9:56 pm

    Hi Ricki,
    I just tried making these biscuits and took them out of the oven a few minutes early because they were quite brown on the top and bottom.I let them cool off and cut into one and it was still very soft in the middle,i.e. raw 🙁
    Do you have any idea what may have happened?!

    Reply
  32. Ricki says

    September 6, 2009 at 10:06 pm

    Natalie,
    Sorry they didn’t work out! Your description sounds like mine when they’re fresh from the oven–ie, not baked quite enough. While these never have the same texture as regular biscuits (they are always more moist in the middle), mine don’t actually ever seem raw to me! I’m guessing that your oven may be a bit hotter than mine and they baked too quickly, browning on the outside before the inside dried out enough. I would try them again at a slightly lower temperature but for a longer time. They should also be fairly flat before baking–I press mine down to about 3/4″ (just under 2 cm). Let me know how it works out!

    Reply
  33. Candice says

    September 26, 2009 at 4:53 pm

    This is by far the best the coconut based flour recipe I’ve seen! I bought the flour a few months ago and made some muffins, but they were not particularly nutritious and relied heavily on eggs as it’s so absorbent. The flax seeds add a great balance. Thanks very much Ricki! p.s. I recently started my own blog of ACD recipes, I’d love to link to your post 🙂

    Reply
  34. lynn says

    September 29, 2009 at 10:06 am

    Hello

    I am wondering do these have a savoury or a sweet taste?

    Reply
  35. Debbie says

    January 17, 2010 at 11:09 pm

    I made these tonight and they are delicious! I like that they are soft inside unlike many other coconut biscuits that I have tried. Great job! (A few substitutions I made: Instead of buckwheat flour I used sorghum flour and coconut milk in place of milk and no vanilla for allergies.) thanks so much!

    Reply
  36. melissa says

    March 14, 2010 at 3:53 pm

    I am SOOOOOO excited to make these tonight. I love your blog so much!

    Reply
  37. Beth says

    May 9, 2010 at 4:31 pm

    Ricki — these look great. I found the recipe when I was Googling vegan uses of coconut flour — knew yours was a trustworthy site to click on!! ; ) I see recipes a lot calling for eggs with coconut flour, but few vegan recipes out there. I am thinking of making coconut flour muffins to get me through finals week — may use your recipe as inspiration (or simply make these instead…who knows. ha)!!

    Reply
  38. Jeanette says

    February 7, 2011 at 7:45 pm

    These sound great – I’ve been looking for grain-free recipes.

    Reply
  39. Amanda says

    April 19, 2012 at 2:26 pm

    Hey! I have some questions.

    We’re on the GAPS diet, but soy isn’t allowed and I don’t like almond milk or rice milk. Could I just use milk?

    Can I use honey instead of agave nectar? Agave nectar and stevia aren’t allowed on GAPS either.

    Buckwheat and baking soda are also not allowed. Are there alternatives that would work?

    Thanks for the help!

    Reply
    • Ricki says

      April 19, 2012 at 7:28 pm

      Hi Amanda,
      Considering how many of the ingredients you would need to change, I would say this isn’t a great recipe for you. There seem to be lots of grain-free baked goods around these days on the Internet. . . have you looked for any others? I really don’t know how to replace all of those things and still come up with the same result, sorry!!

      Reply
  40. Ashlee says

    May 3, 2012 at 11:55 am

    Hi Ricki,

    Your website and recipes are absolutely great! I am a newbie to the anti-candida diet and am amazed by how many things I can actually eat that I thought I wouldn’t be able to. Question, are these biscuits OK for cycle/phase 1 of the diet, do you know?

    Thanks so much,

    Ashlee

    Reply
    • Ricki says

      May 4, 2012 at 5:43 pm

      Hi Ashlee,
      Thanks so much for your comment, and for reading! And yes, I ate these all the time in Stage one. However, it will depend on the specific version of the diet you’re following. If you’re not sure, I’d check with your own healthcare provider. Good luck with it! 🙂

      Reply
  41. Limited Lex says

    January 21, 2013 at 4:52 pm

    What is the purpose of the lemon juice in the recipe? I am allergic to lemons & a host of other fruits, grains, veggies.
    I made a VERY popular Green Bean Casserole with homemade fried onions this year using straight Garbanzo Bean flour & my conventional southern family of 20 ate the whole pan in less than an hour at X-mas dinner. Also have used the garbanzo bean flour for a fantastically flakey chicken pot pie.

    I will post you the recipes is desired!

    Thank you,
    Lex

    Reply
    • Ricki says

      January 21, 2013 at 5:14 pm

      Lex, the lemon juice reacts with the leaveners to help the biscuits rise. You could just use apple cider vinegar instead if that works better for you (use just one teaspoon of the vinegar, though). 🙂 And glad the garbanzo bean flour is so successful! 🙂

      Reply
  42. Emma says

    January 29, 2013 at 3:53 pm

    Just dropping in to give my feedback on these beautiful biscuits.
    I only made a half batch as it’s just me but wish I had made the full amount as they are so tasty. The coconut flour makes them sweet and soft and yes they were very delicate but I’ve learnt for next time to make them a little thicker I think so they’re easier to slice in half without crumbling.
    I think a fruit spread or your cream would be great and easier to spread then thick chocolate hazelnut butter (topped with sliced pear) like I tried!
    Thanks for another winner Ricki 🙂

    Reply
  43. Adrienne says

    February 22, 2013 at 10:04 pm

    Trying these right now :).

    Reply
  44. El says

    April 10, 2013 at 1:02 pm

    The first batch I made came out undercooked. I think I didn’t flatten them enough. The second bath – I flattened them a bit more. It wasn’t as undercooked as the first, but still very… moist. Is it supposed to be like that? I cooked long enough, the tops were brown. I’ve never had gluten-free, sugar-free, butter-free baked goods before. Perhaps I’m just not used to it yet.

    Thank you so much for sharing these recipes! I’ve recently started an anti-candida diet. I’ve been craving bread, cakes, etc. Your website provides a lot of substitutes for those cravings! Thanks!

    Reply
    • Ricki says

      April 10, 2013 at 2:34 pm

      Hi EI,

      Thank you for taking the time to comment! I think I mentioned that this version (which was my first version of grain-free biscuits) can be moist in the middle if they are not baked quite well. They will dry out more the following day after being stored overnight. I have since revised the recipe (the new one will appear in my upcoming cookbook) so that it’s no longer quite as moist. You could also try this recipe, another grain-free bicuit that’s slightly different.

      If you’re new to this kind of baking, I’d suggest going with some of the recipes that do contain grain-based flours first (if you’re allowed). The version of the ACD I followed did allow buckwheat and/or quinoa flours.

      Good luck with it, and thanks for the feedback! 🙂

      Reply
  45. Alyssa says

    July 2, 2013 at 3:00 pm

    Hi Ricki!

    I was wondering what you would change about this recipe to make it bread and not biscuits?
    Thanks so much!

    Reply
    • Ricki says

      July 2, 2013 at 6:31 pm

      Hi Alyssa,
      Thanks for your comment! Unfortunately, I don’t think this would work as bread. . . a little too dense, and I fear the middle would remain far too moist. The only reason they can cook through well enough is because they are thinner than bread. I’m working on a grain-free bread, though. . . 🙂

      Reply
  46. Peggy says

    November 1, 2013 at 2:03 pm

    This may be an “old” recipe for you, but it’s new to me! Three weeks ago I started the ACD and these have come in handy for breakfast. I’m featuring them on my Fun Finds Friday post today, but sending readers here for the recipe. Thanks for the great recipe.

    Reply
    • Ricki says

      November 1, 2013 at 6:09 pm

      Thanks so much, Peggy! (And congrats on starting the diet–it does get easier!!). 😀 Glad you enjoyed them. Thanks for the reminder that I need to make more! 🙂

      Reply
  47. Rose says

    January 25, 2014 at 11:07 am

    I love this recipe and have been using it for over a year. I was wondering, though ,if it’s possible for freeze these successfully?

    Reply
    • Ricki says

      January 25, 2014 at 5:55 pm

      Hi Rose, Yes! The last line of the instructions mention that it can be frozen. 🙂

      Reply
  48. Robin says

    March 13, 2014 at 8:24 am

    I absolutely love this recipe. Thank you for posting it.

    Reply
    • Ricki Heller says

      March 13, 2014 at 10:42 am

      Thanks so much, Robin, and thanks for coming back to let me know! I actually updated/improved the recipe in my cookbook, Naturally Sweet & Gluten-Free. This one is still yummy, but the new version is even more fluffy and tender. Glad you enjoy it! 🙂

      Reply
  49. Ginelle says

    May 12, 2015 at 12:44 am

    Hi Ricki,

    What vanilla essence do you recommend using? I can’t find one without alcohol or sugar or both!

    Thanks,
    Ginelle

    Reply
    • Ricki Heller says

      May 12, 2015 at 12:57 pm

      Hi Ginelle, I use vanilla that I buy in bulk from a baking wholesaler here. However, Simply Organic makes a good alcohol-free extract. If you can’t get that one, I’d go for Frontier.

      Reply

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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