Contrary to what many people think, making healthy food choices can be delicious! These gluten-free biscuits are protein-dense and versatile, combining some pretty delicious flavors. While these gluten-free biscuits do require some unique ingredients, but if you’re going to be eating gluten-free baked goods for awhile (on the 21-Day Program or off), these are staples to keep in your pantry.
Just remember that gluten-free baking is never going to be quite the same as regular baking, so be patient, experimental, and don’t be afraid to keep adding more almond flour if it looks too wet. You want the consistency to hold together like regular biscuits. Leftover chestnut puree makes a wonderful spread in addition to salad dressings or creamy soups.
If you use coconut flour for your baking, you’ll need to add more liquid, as this type of flour tends to act like a sponge with moisture.
Makes roughly 11 biscuits, depending on how large you make them
Pepper Biscuits Ingredients:
2 cups almond flour
1.5 cups gluten-free flour of your choice
1/2 cup tapioca flour
1 tablespoon tapioca starch
1 teaspoon baking powder
1 tablespoon coconut sugar (granules)
1/4 cup walnut (or olive) oil
3/4 cup chestnut puree
1/2-3/4 cup almond milk
1/2 teaspoon sea salt
a few cracks of fresh ground black pepper
1 tablespoon dill
Directions:
Add all ingredients, except the chestnut, almond milk and dill in a bowl.
Mix until combined and add the chestnut puree and almond milk.
Add the dill and any additional flours you may need to adjust consistency so it’s firm and holds together so you can cut the biscuits.
Lightly grease a baking sheet with coconut oil and preheat oven to 450. With the top of a glass or a cookie cutter, cut biscuits out of the 2″ thick dough and place (close together) on a baking sheet.
Bake on the middle rack for 14 minutes, or until the tops are golden brown and when you lift the bottoms, they should be firm and slightly golden as well. We suggest checking at 10 minutes, but they’ll generally go the whole 14 minutes.
Recipe/Photography//Jenny Nelson
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