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    Home » Recipes » Breads

    Gluten free no yeast biscuits (dairy free, vegan, paleo, AIP)

    Published: Nov 19, 2021 · Updated: Aug 29, 2022 by Bea C. | This post may contain affiliate links | 5 Comments

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    a graphic with a picture of 3 biscuits on a white plate and the title
    a graphic with a picture of 3 biscuits on a white plate and the title

    Making gluten free biscuits completely from scratch is super easy with this recipe. These soft biscuits are made with baking soda, no yeast!

    With just 7 ingredients that you probably already have on hand, these homemade gluten free biscuits are so simple to make.

    3 biscuits (one of them sliced in 2) on a white plate
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 💭 Substitutions
    • 🥣Step by step instructions
    • 🔪Equipment
    • 👩🏻‍🍳Top tip
    • 💬 Frequently Asked Questions
    • 🍪Other recipes you might like
    • 📋 Recipe / Recette

    I have to admit that I'm super proud of that gluten free biscuits recipe. It required quite a lot of thinking and testing because I wanted it to be super easy to make and cassava free. I also wanted to find a coconut free AIP option because I just couldn't let down all my coconut free and grain free readers.

    So without any further ado, here is my gluten free, no yeast, dairy free, vegan, paleo and AIP biscuits recipe!

    ⭐ Why you'll love this recipe

    • These biscuits are easy to make.
    • They are great to pair with your favorite spread (like my chicken rillettes spread).
    • I give you 4 different ways to make them.

    📖 Ingredient notes

    • Almond flour (or tigernut flour for those who are on AIP or nut free). Those who are not on AIP nor allergic to nuts can use almond flour. If you are on AIP and still in the elimination phase or if you have a nut allergy you have to use tigernut flour. Because tigernut flour is not a nut and is AIP compliant. Whereas almond flour is a nut and is not AIP compliant. If you don't know what tigernut flour is and want to learn all about it, you can read The complete guide to tigernut flour.
    • Arrowroot. It is a starch. See below for substitutions.

    💭 Substitutions

    • Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Both tapioca and arrowroot are paleo and AIP compliant. Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
    • Coconut yogurt. You can use any other kind of non dairy yogurt according to your own diet. If you're not dairy free, vegan, paleo nor AIP, you can also use dairy yogurt. 

    How to make this recipe yogurt free?

    For a yogurt free version of this recipe blend 80g (½ cup + 2 Tablespoons) green plantain with 4 Tablespoons water. 

    If you are coconut free, nut free and soya free on top of being dairy free, you will want a yogurt free option. And here it is!

    For the yogurt free version of this recipe replace the yogurt with green plantain.

    As you can see on the picture below, you need a very green plantain. Without black spots.

    green plantain on a wooden cutting board

    Peel the green plantain and cut it in pieces. As you can see on the picture below, green plantain is hard (as in, not soft, kind of like a potato) so you might need to use a cutting board.

    plantain cut in pieces on a wooden board

    Transfer the plantain pieces and water in a small blender (I'm using Vitamix 225 ml blending bowl).

    plantain pieces in a small blender

    Blend until well combined (as on the picture below).

    plantain and water blended together in a small blender

    Your yogurt substitution is ready! Just follow the other recipe steps.

    🥣Step by step instructions

    In a large bowl, put the yogurt, olive oil and apple cider vinegar. Mix well with a spoon.

    all the wet ingredients for the biscuits mixed in a large bowl

    In another bowl combine the almond (or tigernut) flour, arrowroot, baking soda and salt.

    all the dry ingredients of the biscuits in a large bowl

    Add the wet ingredients to the dry and mix until well combined.

    biscuits batter in a large bowl and a spoon

    Line or lightly oil a muffin pan. Fill 6 muffin cups with batter.

    the biscuit batter in 6 muffin cups of a muffin pan

    Bake for 20 minutes.

    the 4 versions of gluten free biscuits made with this recipe

    🔪Equipment

    For this recipe, whichever option you choose, you need a muffin pan. It is compulsory to use one. If you don't, the batter will run during the cooking and you will end up with something completely flat.

    👩🏻‍🍳Top tip

    This recipe makes 6 biscuits. No more, no less. For best result, I highly recommend making 6 biscuits. I have tried making 5 and in my opinion it's best to stick to 6 biscuits.

    💬 Frequently Asked Questions

    Can I use another flour (that is not almond or tigernut flour)?

    Unfortunately there are no other possible substitutions. Why? Because all the other gluten free flours have very different textures and they all need their own amount of liquid.

    Can I freeze these gluten free biscuits?

    Yes you can freeze them. Though I do recommend not letting them too long in the freezer otherwise they will dry out. A few days in the freezer is the best way to go.

    🍪Other recipes you might like

    • Cheese and bacon rolls (no yeast, gluten free)
    • AIP cornbread with olives
    • Chicken (or turkey) muffins
    • Sweet potato and bacon muffins (AIP, paleo)

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    4 biscuits on a black plate, one of them sliced in 2

    Gluten free no yeast biscuits (dairy free, vegan, paleo, AIP)

    Author: Bea C.
    A super easy gluten free and yeast free recipe.
    4.74 from 15 votes
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    AIP recipe icon
    Coconut free recipe icon
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    an icon with the letters G and F to label gluten free recipes
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course bread
    Cuisine International
    Servings 6 biscuits
    Calories 160 kcal

    Equipment

    • Muffin pan

    Ingredients
     

    • 80 grams (¾ cup ) almond flour use tigernut flour if you're on AIP or nut free
    • 50 grams (¼ cup + 1 Tablepoon) arrowroot see notes below for substitutions
    • 125 grams (½ cup) coconut yogurt see notes for substitutions
    • 2 Tablespoons extra virgin olive oil or other oil of your choice
    • ½ teaspoon baking soda
    • 1 Tablespoon apple cider vinegar or lemon juice
    • Pinch of sea salt

    Instructions
     

    • Preheat oven to 360° F (180° C)
    • In a large bowl, put the yogurt, olive oil and apple cider vinegar. Mix well with a spoon.
    • In another bowl combine the almond (or tigernut) flour, arrowroot, baking soda and salt.
    • Add the wet ingredients to the dry and mix until well combined.
    • Line or lightly oil a muffin pan. Fill 6 muffin cups with batter. (Number of muffin cups is important).
    • Bake for 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one biscuit. The knife should come out clean. And voilà! Let them cool down before removing them from the pan. Bon appétit !

    Notes

    Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
    Coconut yogurt substitutions: you can use any other kind of non dairy yogurt according to your own diet. If you're not dairy free, vegan, paleo nor AIP, you can also use dairy yogurt. For a yogurt free version of this recipe blend 80g (½ cup + 2 Tablespoons) green plantain with 4 Tablespoons water. 
    Arrowroot substitutions: If you are not cassava intolerant you can use tapioca starch/flour (both tapioca and arrowroot are paleo and AIP compliant). If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.

    Nutrition facts per serving

    Calories: 160kcalCarbohydrates: 11gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 102mgPotassium: 35mgFiber: 2gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 57mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    More Breads

    • Gluten free focaccia (yeast free, vegan)

    Reader Interactions

    Comments

    1. Cathy

      January 15, 2022 at 6:52 pm

      5 stars
      These are positively brilliant! They were the easiest AIP baked good that I have ever made. Once baked and cooled, I split it in half and toasted it. I am trying sunbutter as a reintro and it is like having a mini English muffin. The crumb of these biscuits is delicate, but sturdy enough to handle toppings like sunbutter and marmalade. Thank you so much for sharing!

      Reply
      • gohealthywithbea

        January 18, 2022 at 9:38 pm

        Bonjour Cathy. Thank you so much for your wonderful comment ❤️❤️❤️ I'm thrilled that you love this recipe!!!!

        Reply
    2. Lois

      February 17, 2022 at 4:42 pm

      5 stars
      Hi Bea,
      This recipe is a keeper! So simple! I used tiger nut and coconut yogurt. The flavor was spot on, mild and delicious. My biscuits came out like mini English muffins which I love. I will be making more.

      Thank you for your delicious recipes! I have tried your muffins, banana bread and biscuits. All came out amazing!! My
      Kids love them and we will never go back to normal baking. I love how simple and clean your recipes are. We have started AIP in hope to heal my daughter’s autoimmune disease 5 weeks ago. Now we are in love with all the healthy AIP recipes (especially yours;) Thank you again!

      Reply
      • gohealthywithbea

        February 17, 2022 at 10:27 pm

        OMG! Thank you, thank you, thank you for your wonderful message ❤️❤️❤️❤️ It has moved me to tears!! (well yes I'm a softy but still). I'm thrilled to hear that your whole family love these. Best healing wishes to your daughter. And do not hesitate to keep me posted on her healing journey. I'm always happy to hear about other's own healing journey. And it might inspire other readers.

        Reply
    3. Rower

      September 25, 2022 at 4:57 am

      5 stars
      Amazing recipe! Thank you.

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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