Sunday, October 25, 2009

Casein-Free, Grain-Free Drop Biscuits

Another recipe from my other blog....

I'm still experimenting with coconut and almond flours, attempting to replace all of the other gluten-free flours that I've become accustomed to using. Here is a very nice drop biscuit recipe I came up with (casein-free cousin to the garlic cheese biscuits) which uses both almond and coconut flours, as well as a bit of flax meal; my husband says they taste very much like Bisquick biscuits, only better.

I like the flavor and the texture of the almond-coconut flour combo.....I will continue to experiment! :)

Ingredients: (updated 11/22/09 and again on 11/26/09)

4 eggs
1/4 C coconut oil, melted
1/4 tsp salt
1/3 C coconut flour
1/4 C almond flour**
1 1/2 T flax meal
1/2 tsp baking powder
1-2 T agave syrup (optional)


Preheat oven to 350 degrees.

In a large bowl, whisk together the eggs and coconut oil (and agave if using) thoroughly. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well.

Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-20 minutes (start checking them at about 16 minutes), until beginning to develop golden-brown spots on tops. Makes 8 biscuits.

**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.


  1. I just made this recipe and I love it! It is by far the best of all the grain free biscuit/bread recipes i've tried. I love mixing the almond flour with coconut flour. Thanks so much!

  2. In my recipe for chicken and dumplings I did not have the fine almond flour but substituted a gluten free flour mix instead, did not have the flax meal either and these came out wonderful! I dropped the dough by heaping teaspoonful in my boiling chicken soup, put the lid on the pot, turned the heat down to simmer for 20 minutes. AMAZING GLUTEN FREE DUMPLINGS!