Fluffy Vegan Gluten-Free Biscuits
User Reviews
4.8
Fluffy Vegan Gluten-Free Biscuits
Description
This recipe uses a mix of potato starch, almond flour, and cornstarch as the base dry ingredients, avoiding any gluten or wheat flours. Along with salt, baking powder, and optional nutritional yeast, these flours are combined and then cut with vegan butter to create a crumbly texture. Light canned coconut milk is then gently stirred in to form a semi-sticky dough that holds together enough to shape but still remains delicate.
The dough is shaped into a disc with minimal handling to maintain fluffiness and baked at a relatively high temperature (400°F) to create a lightly golden exterior and tender interior. The biscuits maintain a balance of flavors from the vegan butter and slight sweetness from the cane sugar, with the nutritional yeast adding mild umami when included.
Perfect as a plant-based, gluten-free bread alternative for breakfast or with meals, these biscuits pair well with vegan butter or jam spread. They provide a soft, rich mouthfeel and can be customized in sweetness or savory elements due to their neutral biscuit base.
Ingredients
- 1 cup potato starch (NOT potato flour)
- 1 1/4 cup almond flour
- 1 Tbsp cornstarch (or try subbing arrowroot to keep grain-free)
- 1 tsp salt sea salt
- 2 1/4 tsp baking powder
- 1 Tbsp organic cane sugar (if avoiding sugar, sub stevia to taste or omit)
- 2 tsp nutritional yeast (optional)
- 4 Tbsp vegan butter (we like Miyokos Vegan Butter and Earth Balance buttery sticks // plus more for topping)
- 1/2 cup coconut milk canned, not carton, light
Instructions
- Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (not flour), almond flour, cornstarch, sea salt, baking powder, cane sugar, and nutritional yeast (optional) and whisk to combine.
- Add vegan butter and use a pastry cutter, whisk, or fork to "cut" the oil into the flour until small bits remain (see photo). (We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit).
- Add the light coconut milk to the dry mixture and gently stir with a spoon to combine. You're looking for a semi-sticky dough and you may not use all of the coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or potato starch. Add more coconut milk if it is too crumbly.
- Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little potato starch or almond flour. Handling as little as possible, form into a 1-inch-thick disc with your hands (these biscuits don’t puff up as much as their gluten-containing cousins, so only push the dough down as much as you desire them to be thick).
- Then, using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer carefully to a baking sheet with a spatula. Arrange the biscuits so they are close but not touching - see photo).
- Continue, reforming dough as needed, until all of the dough is used (as the recipe is written, about 12-14 small biscuits or 6-8 medium biscuits). Brush the tops of the biscuits with melted vegan butter (optional).
- Bake for 14-18 minutes or until they look dry and fluffy. Watch carefully and be sure not to burn. Remove biscuits from oven and let rest on pan for 10 minutes. Then transfer to a serving plate. Warm or room temperature is best for serving.
- Best when fresh. Store leftover biscuits covered at room temperature for 3-4 days or in the freezer up to 1 month. Reheat in a 350 degree F (176 F) oven. These would go well with vegan gravy, and are especially delicious with a little vegan butter and jam or compote!
Notes
- Nutrition info includes optional ingredients; omit or substitute as desired to adjust sugar or fat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13(Small biscuits)
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 118 | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 192mg | 8% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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