If I had had time yesterday to participate in the Tuesday Twister (better go add myself now), I would have shared that I made these gluten-free soaked biscuits. They are moist, light, and tasty – even after three days. This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits.
For the gluten-free flour blend, I used equal parts of these fresh-ground flours: millet, sweet brown rice, hulled buckwheat, and tapioca.
Makes about 24 biscuits
- 2 cups gluten-free flour blend (cannot be warm from grinding or will melt the coconut oil)
- 6 generous tablespoons unrefined, virgin coconut oil, chilled if liquefied at room temp (like during the summer)
- 1 tablespoon raw apple cider vinegar, kefir, Kombucha, yogurt, or whey
- 1/2 cup plus 2 tablespoons raw milk, coconut milk, or nut milk (or even water)
- 2 tablespoons raw honey
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 to 2 tablespoons of additional raw milk
Cut coconut oil into flour with a pastry cutter or fork, until coconut oil is the size of peas or smaller. Lightly stir in the raw apple cider vinegar and milk. Cover and leave on the counter for 8 hours or overnight.
The next day…
Preheat oven to 450 degrees F.
Mix in the honey, cinnamon, baking soda, baking powder and sea salt – gently. If it is not mixing well and needs a bit more moisture to make a workable biscuit dough, add additional milk as needed.
Transfer the dough to a clean, floured surface and roll into a rectangle about 1/2″ thick. Using a knife or pizza cutter, cut into 2″ squares.
Transfer squares to a coconut-oiled cookie sheet, leaving space between. Put sheet in oven. Bake for 8 to 10 minutes, until golden brown. Transfer to drying rack. Eat!
About Wardeh
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Wow this look great!
If I have millet at home could I just use my coffee grind to make millet flour??
Thanks!
Joy
Joy,
I use a coffee grinder to grind whole grains when I’m just doing a small amount. I don’t use it to grind coffee at all though.
Anne
Yum! I’m starting these today!
These biscuits look really good, Wardeh. I’m always trying to find gluten-free baked goods that I can bring to potlucks where there’s almost nothing for those who can’t eat gluten.
This is a true newbie question, but does buckwheat come “hulled?”
Thanks!
.-= Ellen´s last blog post… Green Calculators =-.
@Ellen – Yes, you can buy buckwheat without its hull. As a flour, this is sometimes called “white buckwheat flour” The purplish buckwheat flour you often see is from buckwheat still in its hull. Enjoy!
did you just hear that…..my stomach rumbled. These look really yummy and just in time for my “what am I going to cook for breakfast” moment. Thank you!
Hi!
This looks amazing and I have a couple gallons of raw milk that I’d like to use to try some new recipes. The only thing is…I don’t have gluten-free flours. Could I use whole wheat or whole spelt and just proceed with the recipe as normal? Let me know…if I can, I’ll start soaking tonight! 
Thanks!
Mama Rissa – yes! Use this recipe:
http://gnowfglins.com/2009/07/15/cinnamon-honey-spelt-biscuits-with-raisins/
It shows you how to use it for sprouted or soaked spelt flour.
You may have to add additional milk at the very end – to get a good consistency.
These sound really good, I can’t wait to try them!
.-= Rebecca´s last blog post… Tuesday Twister – Week of 2/23/09 – Beets, Beans, and Arugula Pesto =-.
Thank you so much! I cannot wait to try these. I have been looking for healthier recipes for gluten-free baked goods, and this is one that will fit the bill!
What temp (F’) do you bake at?
Rebecca -Oops! Forgot to include that. 450 degrees F. It is in the recipe now.
Wardeh—These look and sound delicious! I’ll be adding them to our breakfast rotation soon! I do have one question: This time of year, my coconut oil is solid at room temperature, and I shouldn’t have a problem with it melting in the soaking batter when I leave it out on the counter overnight. But in the summer, my coconut oil is liquid at room temp. Would it be advisable to refrigerate the soaking batter overnight when the hotter season arrives?
Love,
Sonya
Yum! I’m going to get these going right now for breakfast tomorrow. Good thing too because I was totally blank on breakfast ideas for tomorrow. Thanks Wardeh! I think Ill put some orange peel in mine and maybe some raisins. MMMM!
Oh, and Im going to use millet, brown rice and ivory teff flour instead of buckwheat and see how it turns out!
Thank you for including gluten-free for us! Sonya just recently made me aware of your fantastic blog. I’m thrilled about the class. A whole new world for me. 2 of my 4 kids are somewhere on the autism spectrum, but I really think that with these cooking changes we will eventually be able to allow gluten and raw dairy back in. But for now, the gluten-free is so helpful!! Thank you!!
My little nephew is coeliac so if i get the chance I will email this to my brother who lives in saudi and perhaps they can give it a try.
thanks
We had these biscuits for breakfast this morning. The kids loved them even though my dd turns her nose up at coconut oil and raisins. I had to add a bit more milk as my mixture was too dry. They turned out wonderfully.
Thank you for providing such wonderful recipes and especially taking into account specialty diets! It can be so challenging to figure out substitutions; I really appreciate you helping us out with this. Will be trying these tomorrow with unhulled BW flour and arrowroot for the tapioca.
Wardeh, I have the same question as Sonya did about whether to soak the batter in the refrigerator during the summer here in hot AZ. But also, I was wondering if I can substitute whole-wheat pastry flour (or even just regular whole-wheat flour) for the gluten-free blend, and if so, do I use the same amount?
Wendy
Thanks! I can’t wait to try these. They’ll be my first “soaked” recipe!
.-= Wendy´s last blog post… Who needs sitcoms when you’ve got kids? =-.
Sonya & Wendy – If the temp is much over 80, I’d refrigerate the dough.
Wendy – yes you can use whole wheat pastry flour or spelt flour in these. Use 2-1/4 cups.
OK, after having leaving such a good response about your muffins yesterday I have to say these just didn’t work for me!! : ( I used a blend of buckwheat, chickpea, arrowroot and rice, and used coocnut milk for the liquid. They were way too wet…the thought of rolling them out was laughable, so I added enough arrowroot to be able to make them into balls, and they sort of melted into cookie shapes. They were still good enough for me to eat several in one sitting, but definitely not biscuits!! Any suggestions?
PS–About the frosting recipe, it’s not very unique to me, just a slightly midified and more nourishing version of one I found online. I can certainly share it and the original source if you are interested. Thanks for all the info.
Oh, dear, Michelle! I am sorry it wasn’t so good. You know, I don’t normally work w/ chickpea flour. I wonder if it is less absorbent than the other gf flours? I’d say next time use less liquid, or try using a more absorbent flour, if that is the case. I would love the info on the frosting.
Hi Wardeh,
I’ve been exploring your site a lot in the last few weeks, first because of all of your great posts on sprouting (I’ve discovered that I LOVE sprouting), and more recently because of your many gluten-free recipes. I was wondering if you could tell me about grinding tapioca flour. I recently got a Vita-mix, including the grain grinding attachment, but I’m not sure what sort of tapioca I need to buy. When I looked at Azure, they have tapioca pearls, granules and starch. Would pearls be the best choice? Any advice you can offer would be appreciated.
Also, does tapioca need to be soaked like other grains? I’m discovered many gluten-free recipes in the past few days, but very few of them are NT-friendly, so I’m not really sure how to best prepare these types of alternative grains.
Thanks!
Meghan
Hi, Meghan!
I buy the pearls and grind them in the VM. Surprisingly, they need to be ground for about the full minute or more because otherwise the texture is not even. I think you could buy the granules and grind finer, or even buy the starch and use that as the flour. So, any are fine.
I am not sure whether tapioca needs soaking or not. I will have to look into that. Usually, I use it in a blend with other gf flours, and then revise the recipe to include a soaking. Which means it gets soaked, and this certainly can’t hurt. When you buy tapioca pearls, the directions on the packages say to soak. So erring on the side of soaking is probably a good thing.
I am not through updating all my old recipes to be NT-friendly. So if you run into one that doesn’t include soaking or good fats, be sure to ask me if I have an update!
Thanks for your reply! In rereading my earlier comment, I realized that I was a bit unclear; I meant that I’ve found a lot of gluten-free recipes on the Internet in general, but was unsure how to adapt them to follow NT principles. So your site has been really great, since many of your recipes adhere to both. I also can’t eat eggs right now, so those recipes have been really helpful as well. =)