I love breads and pastries, and having a grain intolerance puts a strain on this love. Majority of the time I’m day dreaming of the day when I will bake something like a croissant that will end up being a perfect subsitute. Sadly I’m not there yet, but making these biscuits today came really close. This recipe was taken from HomeMade Healthy on YouTube, but I will post my own version of this in the coming weeks because I’d like to try and improve the flavour and texture. I give my feedback on the recipe below! Thanks HomeMade Healthy for your recipe and keep an eye out for my own version soon!
1 cup + 2 tbsp blanched almond flour
1/2 tsp baking powder
pinch of salt
3/4 cup egg whites
2 tbsp cold butter (grass fed or vegan – do not substitute with coconut oil)
Nutrtional Info: (makes 6)
Preheat your oven to 400F. Place the almond flour, salt, and baking powder in a bowl. With a whisk, stir so the baking powder is well combined. Add the 2 tbsp of cold butter and use a pastry cutter or a fork to mix the butter with the almond – it will end up crumbly. In a bowl, lightly whisk the egg whites so they have a little froth then add it to the dry ingredients. It will be very runny. Put it in the fridge for 30 minutes – this step is essential and cannot be skipped! HomeMade Healthy uses a muffin top pan but I used a cube pastry pan, really anything works it doesn’t matter! Grease your pan really well and section the batter out. I was able to make 6 biscuits which when wet were about a 1/4 cup; they grew 1/4 of the size, so just keep that in mind. Let them bake for about 12-15 minutes (more or less depending on the oven), they should pass the toothpick test and be bouncy to the touch.
I tried to take one out almost immediately after taking it out of the oven and I ended up destroying it. It is probably a good idea to let them cool for about 5 minutes at least. My tray was also really deep so that made it challenging to take them out. After a good bit of fideling I managed to get them out and try them! The biscuits themselves have a really light texture, probably the closest to a biscuit you could get without using flour. I’m sensitive to smells of food, so I could smell the eggs slightly (which isn’t a bad thing, but it’s present) and I found the almond flour a bit too heavy for my stomach. My plans will be to incorporate a couple different gluten free flours and a different preparation of eggs to get a lighter, delicate flavour and texture!
These biscuits are really perfect to make small sandwiches with, and I’m sure they’d be a great substitution to any meal where biscuits fit (If only Red Lobster would pay for this recipe…). If I were to make these for my boyfriend, I would definitely add pieces of bacon or ham and cheese to them, and I’m sure with a little bit of cinnamon and chocolate chips these would please any sweet tooth (just reduce the salt)! I hope you enjoy these, and if you make them give me feedback of what you thought!