Grain-Free Biscuits Recipe is Delicious
Grain-free biscuits are a wonderful substitute for traditional bread. I keep them frozen, then pop them out of the freezer and microwave them for half a minute, slice them in half, then toss smashed berries, roasted berries, or apple butter on top as a snack.
Drizzle the biscuits with olive oil or ghee if you tolerate it and sprinkle fresh herbs and crushed garlic over the top and you have another easy snack. Or – my personal favorite – eat them hot out of the oven with a bit of no sugar added jelly.
Grain-Free Biscuits Recipe
- ½ cup coconut flour
- ¼ tsp baking soda
- ¼ cup melted coconut oil (if you can’t have coconut oil, try substituting and equal amount of cold mashed avocado or melted ghee)
- ½ tsp salt
- 4 eggs, whisked
- 1 Tbsp maple syrup (optional)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Combine the dry ingredients in a large bowl
- Add the wet ingredients in slowly, continuing to stir
- Allow combined mixture to rest for 15 minutes *VERY IMPORTANT
- Use a large cookie scoop or spoon to scoop dough and drop onto a greased baking sheet
- Bake 15 to 18 minutes, until a toothpick come out clean
- Serve immediately
- Store in fridge or freezer
Is Coconut Flour Healthier than Wheat Flour?
Coconut flour can be considered healthier than wheat flour. One reason is that coconut flour can contribute to grain-free biscuits or other gluten free recipes because it has no gluten. Another reason is that it takes longer to digest as it has a lower glycemic index rating. It also has more protein and fiber than standard wheat flour. Lower carbohydrates and higher fiber is a great choice if you are on an anti-inflammatory food plan.
Grinding dried coconut meat into a fine grind creates coconut flour. Many people who complain that almond flour gives them gut and digestive issues, find less trouble and more satisfaction with coconut flour.
Can I Use Coconut Flour Instead of All Purpose Wheat Flour?
Yes, you can absolutely use coconut flour instead of other flours for grain-free biscuits and all kinds of other recipes. I prefer Bob’s Red Mill organic coconut flour. There is a trick for using the flour. Coconut flour is significantly denser than all-purpose flour. This means that your recipes can turn out heavy and thick unless you add more liquid than the recipe typically calls for when mixing.
If you prefer a lighter, fluffier, baked item, then remember to increase liquid. For every cup of flour you should add an equal cup of liquid. Your choice of liquid might include water, milk, melted butter, eggs, oil, or any nut milk. Measure each ingredient with a 1:1 ratio in mind.
Another important tip – ALWAYS LET THE BATTER REST before you cook or bake the coconut flour. In order to make a great grain-free biscuit, for instance, you should let the flour absorb all the liquids before preparation.