Pictured is the gluten free bun recipe from this page
I can’t believe it! After all these years of low carbing, being on wheat and other allergies diets, and now finally being completely grain (gluten) free / ”paleo,” I have finally come up with a truly, not only edible, but authentically tasty biscuit (scone)! I think this dough would make a good pizza crust or crust for meat pies, too.
Gluten & Grain Free Biscuits
Makes 6 biscuits
Pre-heat the oven to 400F.
In a mixing bowl combine:
¼ cup potato flour
¾ cup garbanzo bean (chickpea) flour
¾ cup almond flour
½ teaspoon sea salt
1 tablespoon gluten free baking powder (I make my own.
Recipe here)
Work in until the mixture resembles fine crumbs:
2 tablespoons coconut oil
Add and mix until all the dry ingredients are incorporated:
½ cup almond milk (I make my own. I will post the recipe.)
Form the dough into six equal balls. Spray a baking sheet with olive oil cooking spray. Place the dough balls about 2” apart, and press them into flat circles about ½” thick. Spray the tops with olive oil cooking spray, and bake them at 400F for about 8 to 12 minutes. The tops should be golden brown when they are done.
These are very moist, tender biscuits. The tops did fall apart a bit when I cut them in half, but the bottoms did not. If it is a problem, a packet of Knox gelatin could be added to the dry ingredients, but it will toughen the dough. I thought they were delicious!
I used ½ of the recipe to make a pear tart. Instructions follow:
Pear Tart
Pears are an IC (bladder) friendly fruit – one of the few! This recipe is not only bladder friendly, but gluten & grain free, as well.
Makes 4 servings
Preheat the oven to 400F.
Spray a baking sheet with olive oil cooking spray. Flatten ½ recipe of
Gluten and Grain Free Biscuits (see recipe above)
into a 6” circle on the baking sheet.
Drain a 14 ounce can of no-added sugar pears, packed in either water or pear juice. (Reserve the juice for use in another recipe or for drinking.) Slice the pears into bite-sized pieces and arrange them atop the biscuit crust. Sprinkle the pears with about ¼ teaspoon ground cinnamon. Set this aside.
Topping Instructions:
In a bowl, combine and work in until the mixture resembles fine crumbs:
¼ cup garbanzo bean (chickpea) flour
¼ cup almond flour
4 packets Truvia-type sweetener
1 tablespoon coconut oil
Sprinkle the topping evenly over the fruit in the tart. Bake the tart for about 15 to 20 minutes, until the topping is golden brown. Cool 10 minutes before cutting into 4 servings. Enjoy!
