Do you remember being a teenager and sneaking in late hoping nobody would notice? Next morning you usually get (at minimum) a few sly glances around the breakfast table, and cross your fingers thats as far as it goes. :)
As some of my regular friends around here have mentioned, it seems I have been out rather late on the blog- two months late, to be a bit more precise. Much as I’d like to just sneak up with some buttery biscuits for breakfast or to the dinner table and hope nobody notices (tadaa! they’re really delicious, by the way…) , I figured I’d say hello first.
Hello everybody. I’ve missed you alot. We’ve got a few new vegan friends, and a few new paleo friends, and a few friends with crazy long intolerance or allergy lists like me :) Welcome to the new year, I hope we can have fun exploring in the kitchen together. Some recipes will fit everyone’s diet, and sometimes I’ll get a 2 out of the 3. I try :)
For our new friends, my baking is GF and Vegan and free of sugar, gums, and soy, and nut free as often as possible. My main dishes tend to be paleo / cave man style. I hope everyone is ok with that- I try to give my vegan friends a heads up if its going to incorporate meat, I try to be sensitive to where everyone’s coming from.
Normally I post a few times a week- these last two months have been an exception. To those in my family who are trucking forward no matter what they’re looking at in front of them – I love you- muches. And to my uncle Frank – I miss your hands most. They were the same as papa’s. This one is for you. And thank you for noticing things nobody else saw.
Finally– to gracious, kind-hearted dinner roll recipe tester- dear sir… i never said thank you. thank you. muches.
ABOUT THE RECIPE
The first version is the original recipe. For my nut free friends, I FINALLY managed to figure out how to substitute the almond flour! Scroll down for the second recipe that is nut free :)
MyRealFoodLife.com
Gluten Free Vegan Dinner Biscuit Rolls
Wet Ingredients
- 4 tsp psyllium husk
- 3 tsp ground flax (or ground chia)
- 2/3 cup rice milk + 1 tbsp lemon juice (or use thin cashew milk or other non
dairy milk) - 1/4 cup unsweetened applesauce
- 1/4 cup plus 2 tbsp olive oil
Dry Ingredients
- 1 cup almond flour
- 1 cup white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp coconut sugar (or brown sugar)
- 1 tsp salt
plus- 1/4 to 1/2 cup finely chopped fresh herbs, if you wish
Directions
1. Mix all the wet ingredients together in a bowl first, to give time for the seeds to swell.
2. Preheat the oven to 400 degrees and lightly grease the inside of a muffin tin (I use olive oil).
3. Mix the dry ingredients together in a separate bowl and sift them. Add in the chopped herbs if you wish.
4. Add the wet to the dry- try to mix gently and not for too long- you don’t want to lose the baking soda reaction.
6. Using an ice cream scoop, drop the dough into the muffin cups. Don’t pat the down the dough or else it will eliminate the baking soda rising action.
7. Bake for 12 minutes or until tops are golden and biscuits are firm.
NUT FREE BISCUIT RECIPE BELOW!!
MyRealFoodLife.com
NUT FREE GF Vegan Dinner Biscuits
Wet Ingredients
- 2 tbsp psyllium husk
- 2 tbsp finely ground chia seed (you can do it in a coffee grinder)
- 1 tbsp apple cider vinegar
- 2/3 cup water
- 1/2 cup unsweetened (!) applesauce
- 1/2 cup olive oil
Dry Ingredients
- 3/4 cup sorghum flour
- 1/4 cup chickpea flour
- 1/2 cup white rice flour
- 1/2 cup potato starch
- 1 tsp baking soda
- 1 1/2 tsp coconut sugar
- 1 tsp salt
- optional- chopped fresh herbs
Directions
1. Mix all the wet ingredients together in a bowl first, to give time for the seeds to swell.
2. Preheat the oven to 350 degrees and lightly grease the inside of a muffin tin (I use olive oil).
3. Mix the dry ingredients together in a separate bowl and sift them thoroughly (I use a small whisk to push the flour through a mesh strainer). Add in some fresh chopped herbs if you wish.
4. Add the wet to the dry- try to mix gently and not for too long- you don’t want to lose the baking soda reaction.
6. Using an ice cream scoop, drop the dough into the muffin tin. Don’t pat the down the dough or else it will eliminate the baking soda rising action.
7. Bake for 12 minutes or until tops are golden and biscuits are firm.
These biscuits are pretty delicious with savoury or sweet combinations, so I figured I’d share my favorites with you:
Savoury Pairings with Dinner Biscuits
Sweet Breakfast type of pairings with the biscuits:
Hi Melanie-
coconut flour is extremely absorbant- in this recipe i wouldn’t use it because it will turn the dough into rocks- its like chickpea flour that way- 1 or 2 tbsp max, and even then, it will slurp all the moisture up. You’ll want to use something that is naturally oily- perhaps 1 cup walnut flour less 1-2 tbsp is the best way to go, with 1-2 tbsp of the coconut flour added to help with structure. Let me know how it turns out- i’ve never tried walnut flour before…
:)
What is the dough like? A batter, or sticky dough? Mine was really dry and I’m not sure if that s how it’s supposed to be or due to substituting with coconut/rice flour for the almond. Any idea if walnut flour would work in place of almond?
hi there melanie! most of the time you can substitute with 1/2 coconut flour and 1/2 white rice flour in these recipes- i hope that helps!
Hi there! Your site is amazing and I see some new items being added to our menu in the future. Thank you!
We are intolerant of sorghum, almond, and chickpea/fava bean flours. Any suggestions for substituting for them in your recipes?
Thanks!!
Hi there Jodi!
hmm… ok let me think— I’ll give you a few options here depending on what your diet restrictions might be like-
you can add in 2 eggs and reduce the water or rice milk to 1/2 cup. If you can’t do eggs , but can do animal products, i would suggest trying 1 package (about 1 tbsp) of unflavoured gelatin (keep wet ingredients as listed on the recipe, jsut add the gelatin to the wet). The thing with psyllium is that it adds volume, not just stickiness so you want to replace it with something that causes volume. Let me see… ok, you could try 2 tsp flax or chia plus 1 tsp agar powder as a vegan option I hope this helps? Here’s apost on how to replace binding agents in your baking for some ideas: http://www.myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/ good luck! let me know how it turns out :)
I know this may sound crazy but both my daughter and I are sensitive to psyllium husk, what else could be substituted- just more flax and/or chia?
Thanks for any insight.
heya jenn! thanks so much :D so great to hearfrom you! happy baking- let me know how they turn out :)
So glad you’re back to posting!! Life happens, so don’t feel bad! LOVE this recipe — I will hopefully be attempting soon:)