Thursday, February 17, 2011

Grain-free biscuits

I get emails from Food Renegade and in one email from a couple weeks ago there was a recipe for grain-free biscuits.


Here's the recipe then you'll get my addition. ;-) The link to the original is here. If you go there you'll notice it's a recipe for breakfast sandwiches.

Grain-Free Biscuits

Yield: 4

The Players

* 1 cup almond flour
* 4 egg whites
* 1/3 cup grass-fed butter
* 1 t baking powder
* 1/2 t salt

The How-To

For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20 minutes, until slightly golden.

I made it pretty much as the recipe said the first time; the only thing I did differently was to add a little more almond flour at the end. They were good, but I didn't "LOVE" them. Almond flour doesn't make a smooth textured product. The next two times I made it I added some coconut flour (instead of extra almond flour) at the end because the batter seemed a little too wet from the egg whites. This addition also improved the texture, so that now I can say that I "LOVE" them. ;-)

So I'm excited to have a bread option. I still need to not overdo which would be tempting.


Christine said...

They look yummy.

Mom said...

Are the egg whites beaten to a fluffy texture or just added as is?

momawake said...

The egg whites are just added and stirred in, no beating necessary.

Polly Owens said...

I've been trying to find a biscuit recipe for years. Did you use almond flour and coconut flour together? If I try these, I would probably beat the egg whites because it might help with the altitude problems I have here. I would also have to use palm oil instead of butter. That always changes the outcome. Thanks for sharing!

momawake said...

Polly, I just add the coconut flour at the end so I can see how much I need just to get the batter not so wet. It's about 1/4 cup for the whole recipe.