When I used to eat gluten and regular breads often, I lived on carbs. I was a carb-o-haulic for sure! Anything that was a sandwich was on my list of favorite lunches and baked goods and breads were very pleasing to my palate. Unfortunately, I can no longer have gluten due to my severe intolerance that developed post surgery in 2009. I tried most breads and substitutes on the market, but they were either not affordable or they gave me a bellyache anyway. I have learned that I just don’t digest starchy carbs well anymore and I feel SO much better when I don’t eat them. Over the years, I have found ways to make recipes with gluten free flours that don’t bother me in moderated amounts. For those of you out there with similar restrictions or digestive problems, maybe these biscuits will work for you too.
Well, this week, I had been craving biscuits after seeing a cooking show with homemade biscuits. It was mouthwatering to watch! I created this recipe to satisfy my need for a bread-biscuit-something. And it worked. Viola! They are extremely quick and easy to make which is an added bonus. I fell in love with them at first bite and apparently they are big hit with my relatives too. I hope you like them as much as we do.
- 1/3 c of canola or coconut oil
- 1/3 c of unsweetened applesauce (organic ideally)
- ¼ c of water if needed for moisture
- ¾ c millet flour
- ¼ c of coconut flour
- 1.5 tsp baking powder
- ¼ tsp of salt
- 1 tsp xanthan gum
- 1 Tbsp of melted, non-dairy butter (I use Earth Balance Coconut Oil butter, but other non-dairy or dairy based butters will work too)
- Put all ingredients in a bowl and combine using a spoon or rubber spatula until well blended. The texture will be thick but wet, possibly clinging to your utensil. You can add the optional water a little at a time until the texture of the batter is moist looking but still ‘thick,' not runny.
- Pre heat your oven to 350 degrees.
- Line mini muffin tins with muffin liners of your choice. Using a mini ice cream scooper or melon baller, add one scoop to each mini muffin liner. **Be aware that they will NOT change shape while baking, so they will come out however you arrange them in the liners.
- Put in the oven on the middle rack for 15 mins or until a toothpick comes out clean. They will have a light golden color on the tops when done.
- If you want to make this recipe as a standard muffin size, you can do the same recipe, but add 1/3 cup of batter to each muffin liner. Then bake them for 20 minutes and check them frequently to make sure they are cooked through but not drying out inside. The recipe will make 7-8 larger sized muffins.
- Takes about 5 minutes to prepare and get into muffin tins; takes about 15 minutes to bake.
- You can eat them with additional non-dairy butter or the jam of your choice. These also taste awesome with a side of turkey bacon or sausage! Enjoy!