Comments on: Soft, yummy Gluten Free Vegan Dinner Biscuits (xanthan free, nut free, soy free)

By: alea

alea — Thu, 08 Mar 2012 21:08:56 +0000

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…
:)

By: Melanie

Melanie — Thu, 08 Mar 2012 00:31:20 +0000

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?

By: alea

alea — Sun, 12 Feb 2012 19:15:27 +0000

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!

By: Melanie

Melanie — Sun, 05 Feb 2012 17:32:46 +0000

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!!

By: alea

alea — Mon, 23 Jan 2012 18:02:56 +0000

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://myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/ good luck! let me know how it turns out :)

By: Jodi

Jodi — Mon, 23 Jan 2012 17:29:37 +0000

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.

By: alea

alea — Mon, 23 Jan 2012 11:53:22 +0000

heya jenn! thanks so much :D so great to hearfrom you! happy baking- let me know how they turn out :)

By: Jenn's Adventures

Jenn's Adventures — Mon, 23 Jan 2012 02:12:02 +0000

So glad you’re back to posting!! Life happens, so don’t feel bad! LOVE this recipe — I will hopefully be attempting soon:)