Ever since I was diagnosed with Celiac, one of the first things I wanted was to either find or create a good biscuit recipe. After trying Minimalist Baker’s Easy Vegan Gluten-Free Biscuits, no experimenting was needed – these are so delicious my mouth is watering just thinking about them! I did adapt a few things, but she nailed it with this one.
Yes, I know some of you are probably thinking to yourself,
“grain free, vegan and gluten-free biscuits? Um, no. I’ll pass”.
But before your jump to conclusions, let me tell you that I have cooked these for my family (none of which have allergies) and they loved them. Mix things up the next time biscuits are on the menu and give this recipe a shot! You may shock yourself at how delicious they are.
Please note that this recipe has been adapted from Minimalist Baker’s Fluffy Vegan Gluten-Free Biscuits.
- 1 cup Tapioca Flour
- 1 1/4 cup Otto's Cassava Flour*
- 1 tbsp. Arrowroot Starch/Powder
- 1 tsp. Sea Salt
- 2 1/4 tsp Baking Powder
- 1 tbsp. Swerve**
- 4 tbsp. Miyokos Vegan Butter, or another vegan butter of your preference
- 1/2 cup Full Fat Canned Coconut Milk
**If you aren't avoiding sugar, use organic cane sugar
See full instructions on Minimalist Baker's website here.