When I initially went gluten-free, I quickly dropped those pesky last 10 lbs. But now as I recover from our first snowy North Carolina winter and prepare for summer sun, I already am gluten-free and exercise daily, so I decided to cut back my carbs in an effort to shape up for summer.
There are a lot of foods that are naturally gluten-free and low-carb to enjoy, but if you’re like me, you’ve got to have some baked goodies! Since every recipe I tried was too eggy or too flaxy, I decided to make some tries at baking something that at least gives me the illusion of eating carbs.
These gluten-free, lower carb “biscuits” are not a prize-winning delight, but if you’re limited by more than one dietary restriction, they get the job done very nicely. Of course, I’m still tempted to throw in a few of EnjoyLife’s Allergy Free Chocolate Chips, but for now I’ve been good, and stuck with sugar free cocoa, Splenda and Earth Balance Spread.
I adapted this recipe making it low carb from Jacqueline Mallorca’s Wheat-Free Cook recipe for Quick White Rice Flour Flatbread.
- 3/4 cup gluten-free garfava flour
- 3/4 cup coconut flour
- 1/2 cup blanched, slivered almonds
- 3/4 teaspoon ground kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 3 tablespoons coconut oil (melt to liquid if solidified)
- 1 tablespoon EarthBalance butter spread (melt to liquid)
- 3/4 cup warm water
- 1 large egg
- 1 teaspoon apple cider vinegar
- 4 packets of Splenda No Calorie Sweetner
- ground cinnamon
Begin by setting the oven to preheat at 400. Then grease a cookie sheet and set aside.
Start by grinding the almonds by pulsing in a coffee grinder to a fine powder, but stop before they begin to turn to butter. Mix all dry ingredients in a bowl and set aside.
Mix the egg, water, vinegar, Splenda, EarthBalance and coconut oil in a separate bowl on medium-high with a mixer for one minute, then stir in the dry ingredients. If dough is too piecy to shape, add more water. Sprinkle in and mix ground cinnamon to taste, this will bring out the sweet flavor and tone down the coconut flavor.
Form the dough into small biscuit shapes, it should make about seven or eight. Shape them wel and place on a greased cookie sheet. Next coat a flat jar top or rolling pin with coconut oil and flatten muffins down to your desired thickness, as they will not flatten or spread as they bake.
Bake for 15-20 minutes or until golden. Cool for a few minutes and serve. Since these biscuits are low carb, they will be better heated and topped with peanut butter, chocolate or butter spreads when eaten. Otherwise they will be rather dry and hard to swallow.
My favorite topping for these is achieved by melting together EarthBalance Soy-Free Spread, sugar-free cocoa and Splenda. A little goes a very long way!