• Gluten free, egg free, and dairy free biscuits for breakfast, lunch, dinner, and snacks – my idea of a well-balanced diet. Ok, well, not exactly. But these biscuits are definitely hard to resist. We polished this batch off in less than 24 hours. Just the two of us. If I made these on any kind of a regular basis (daily would be lovely), my jeans would be long gone and instead I’d be wearing yoga pants 24/7.
    This recipe yields 8 gluten free biscuits. Of course, it will depend on the size of your ice cream scoop (which will also impact the length of time you bake the biscuits). Just for measurement purposes – so that you’d know the size of the ice cream scoop I used – the amount of water that my ice cream scoop holds is the same amount of water that a 1/4 cup measuring cup (the kind you use for measuring solids not liquids) holds. Very scientific:). You might notice that the amount of the flours and starches are listed both in cup and ounce measurements. I’m following in Gluten Free Girl’s (Shauna Ahern) footsteps and beginning to lean towards weighing the flours and starches I bake with. It’s kind of like being in Chemistry 101! And it’s amazing to discover how much more or less a cup of one flour or starch weighs than another. Gluten Free Biscuits (gluten free, egg free, dairy free) click here for printable recipe 1 c. almond flour (.3 3/8 oz) 1/2 c. brown rice flour (.3 oz) 1/4 c. potato starch (.1 1/2 oz) 1/4 c. tapioca starch (.1 1/8 oz) 1 tsp xanthan gum 2 tsp baking powder 1 tsp baking soda 1 1/2 tsp sugar 1 tsp sea salt 2/3 c. soy milk + 1 tbsp lemon juice 1/4 c. unsweetened applesauce (measured in a solid measuring cup) 1/4 c. canola oil 1. Line a baking sheet with parchment paper. Preheat the oven to 450 degrees. 2. Whisk all of the dry ingredients from almond flour through sea salt in a medium-sized bowl. 3. Add lemon juice to milk. Keep chilled until ready to use. 4. Whisk applesauce into the oil. 5. Add the applesauce/oil mixture to the dry mixture. Stir well. Then add the milk/lemon juice mixture and mix. 6. Using an ice cream scoop, place the biscuit dough on the prepared pan. 7. Bake for 12 minutes. PLEASE NOTE: I am adding this note after making these biscuits a second time and correcting the weights listed in the ingredient list. I had left out a few decimal points which would definitely make a difference in the weight of the flours/starches. Thanks to Ricki of Diet, Desserts, and Dogs for pointing that out to me! When I made these biscuits for the second time, I once again weighed the flours and starches AND measured them in solid measuring cups, just like I did the first time. What I found was that the slightest difference in the ingredients measured onto the scale didn’t look very different in the cup. If I sprinkled just a little more tapioca starch, for example, onto the scale, to bring it to .1 1/8 oz, the weight measurement changed immediately on the digital readout – it was very sensitive to even the slightest change in the tapioca starch added. But when I poured the tapioca starch into the measuring cup, it seemed to be fit into the cup, no matter the lesser or slightly greater amount of tapioca starch. No matter how carefully I level the tapioca starch with a knife, I bet the amount of tapioca starch in the measuring cup could be off by just a slight amount if I were to reweigh it on the digital scale!! My hypothesis is that when you measure ingredients WITHOUT a scale, and only use solid cup measurements, it’s seems that the final baked result could be different from one batch to the next. This just goes to prove that weighing ingredients is so much more precise and I believe could make a big difference in the final result of your baked products. I haven’t had a lot of experience with weighing ingredients, but I am more and more inclined to do so now. This recipe is included in the Gluten-Free Wednesday 10/27/10 carnival hosted by The Gluten-Free Homemaker, in Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesdays, and in a little bit of Spain in Iowa’s Whole Foods for the Holidays, Gluten-Free Wednesday 1/19/11 biscuit carnival.
    • Kim-Cook it Allergy Free

      Ellen, these look fabulous! I was just going through my biscuit recipes because I decided I am going to change up my normal stuffing/dressing recipe to have a mix of cornbread and buttermilk biscuits. These look like they would be perfect, as long as I made an extra batch to eat as well for us to eat w/the stuffing! LOL
      Yum! Just bookmarked this one!

    • Iris

      These look delicious! I definitely have to make them!

    • Valerie (m.)

      Those look fabulously yummy!!!

    • Ricki

      OMG, these look fantastic! And I am SO with you on the "good-for-all-eating-purposes" value of biscuits! I love them any which way I can get them. And yours look SO GOOD!

      I've been using weight for flours and other dry ingredients since I had a baking business years ago, and it really is much more accurate. And I'd say that grams are actually more accurate than ounces, too. . . but then again, we are metric over here 😉

    • Sophie

      Waw, Ellen!! Gf, dairy free & egg free too! Great!

      These gf biscuits look the best , aka the max!! I must make them tomorrow!!

      MMMMMMMM,..lovely food!

    • gfe–gluten free easily

      Oh, Ellen, these look totally scrumptious! Beautiful and tasty job on these babies. I love biscuits, but rarely make them because of that yoga pants thing. 😉 Great for an indulgent treat though, and I love that almond flour is the primary flour in these. :-)


    • Linda

      Those biscuits look wonderful! I haven't used almond flour much, and I would not have expected it to rise so nicely. Great job.

    • Ricki

      Made these this morning and they are scrumptious! Just a question, though: when I weighed my 1/2 cup brown rice flour, it was a lot heavier than .3 ounces (more like 2.3 ounces). I went with the 1/2 cup anyway and it seemed to work out. Going to enjoy one with some homemade plum spread now. MMMMM! Thanks for the recipe.

    • I Am Gluten Free

      Kim – hmmm, I wonder how it would be if we mixed this recipe with a cornbread recipe – and use it for stuffing??? Just a thought!

      Iris – Let me know how they come out!

      Valerie – thanks!

      Ricki – biscuits – can't beat 'em!!! So versatile, yes?!!

      Sophie – waw!!! Thanks!!!

      Shirley – thank you my friend! And yes, I'm a convert to almond flour!

      Linda – I was stunned myself at how much they rose.

      Ricki – as soon as I saw your comment, I rushed into the kitchen and made these biscuits again. I am so glad you caught my mistake. I corrected the error in the ingredient list. A decimal point makes such a difference!! Thank you!

    • glugleglutenfree

      These look so good. (I know everyone else wrote that, but it's true.)

      I think I may steal Kim's idea and use them for stuffing and on their own for the upcoming holiday. Need to save them for special occasions because I already live in my yoga pants. 😛


    • Tasty Eats At Home

      These look spectacular!

    • I Am Gluten Free

      Tia – I think I'll have to steal Kim's idea also and use my own recipe for T-giving stuffing!

      Alta – thanks!!!! Can't wait to meet you!

    • Alisa Cooks

      Those look amazing Ellen! And I may even have all of those ingredients on hand. Is that a new photo of you? I love it!

    • Samantha

      These look amazing! I can't wait to try them…we've been really missing biscuits around here.

    • Elana


      I'm trying to contact you on twitter (just to say hello) and cannot find your twitter page/handle. Ellensrecipes doesn't seem to be working :-)

      Talk soon,

    • Janice

      would it be possible to do the weights in grams? the decimal points and the ounces confuse me like crazy

    • I Am Gluten Free

      Alisa Cooks – yes it's a new photo. Thanks!

      Samantha – thanks!

      Elana – no wonder you had trouble contacting me on twitter. I forgot to change my twitter name in the widget in my sidebar. Thank you for the notification. It's now fixed!

      Janice – I'm sure it's possible, I've just never done it that way. If you do, please let me know.

    • Aubree Cherie

      Hey Ellen,

      This recipe looks excellent! I haven't made biscuits in a while, but I remember mine didn't look anywhere near as good as yours do! Just wanted to let you know that I posted it in My Favorite Recipes from Last week post! Thanks :)

      ~Aubree Cherie

    • I Am Gluten Free

      Aubree – gee thanks! I greatly appreciate it! Glad you stopped by to say hello!

    • Karen

      These look really good, your blog looks like a great resource, I look forward to spending some time here learning more.
      Thank you!

    • EatHealthyLiveWell

      Yum – these sound so good right now!

    • Lexie @ Lexie’

      Comfort food! These look great! A must try.

    • I Am Gluten Free

      Karen – so glad you stopped by. Look forward to hearing from you again!

      EatHealthyLiveWell – they look good and are delicious, I can attest to that!

      Lexie – comfort food big time!!!

    • Pingback: The BEST GF Biscuits | Gluten-Free Cat()

    • Anna

      These biscuits look delicious! I have read how more and more people are weighing their flours in baking, and how it really makes a difference — perhaps I'll have to invest in a kitchen scale!

    • http://www.glutenfreecat.com Heather

      And we all know how I feel about THESE gluten-free biscuits. Ah-maaaa-zzzzing!

    • kellyc4

      wow! nice texture! off to check your other biscuit recipe. =0)

    • Bean

      These look amazing! I'm a huge fan of biscuits. Usually I use the recipe that I grew up with (converted to gluten free, of course!) but I'm always willing to try something new. :)

    • http://my-extraordinary-life.blogspot.com/ lmwhitaker

      Oh HEY, almond flour. I really must try these. I love that the developed that dome on top to look like a dinner roll too.

    • Karla Argueta

      I can't find almond flour in my country, is ther another flour that I can substitute???
      Thanks for your help.

    • Pingback: The Mixing Bowl Diary » Dinner Rolls {Gluten Free, Dairy Free, Egg Free}()

    • Holly S

      Just made the biscuits. The ingredients are expensive, especially the almond flour. Wanted to make a trial batch before Thanksgiving as my 3 grand-daughters have allergies. These are delicious!!! They are much lighter than any other bread or rolls we've tried. This is a winner and worth the cost!!

    • Carolina

      This is a keeper recipe! I made these this morning…..easy and quick plus great tasting. That the combination I love.

    • Kristen Cannon

      I just made these and subbed arrowroot for the tapioca. They are so yummy! Thanks for the recipe!

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    • Ben Compton

      Can soy milk be subbed out with almond milk, hemp milk, or coconut milk? The wife and I are on the virgin diet and have eliminated the top 8. Soy is one of the worst GMO’s and I miss my regular gluten free biscuits made with butter… This is the only recipe I have seen that looks hopeful so far.

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    • Michelle

      I can’t wait to try these! I have been told for several years to avoid canola oil because it is petroleum based and our bodies can’t break it down. I am wondering if it’s okay to substitute with olive oil?

    • Erin

      Thank you for the recipe! These turned out really well, despite me not weighing ingredients. I have been too intimidated to try gluten free baking before, but now I’m excited!

    • Kara

      Hi! If one does not eat sugar, is it possible to replace the sugar in this recipe with honey/agave/molasses??


    • Jess

      I just made these, except I used white rice flour instead of the almond flour and the brown rice flour, and I used just tapioca starch instead of potato starch, and Spectrum Canola Oil Spread (it’s kinda like Earth Balance) instead of canola oil. Worked perfectly! Wonderful! Thanks.

    • Ade

      These are just awesome!!! Loved them, loved them!
      Never tasted anything like this. Can’t wait to try other recipes.
      Thank you so much for sharing!

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