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.
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!
- Almond flour or Tigernut flour (see below for more explanations)
- Arrowroot (see below for substitution)
- Coconut Yogurt (see below for substitutions)
- Extra virgin olive oil (or oil of your choice)
- Apple cider vinegar (or lemon juice)
- Baking soda
- Sea salt
See recipe card for quantities.
Notes about the ingredients
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.
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.
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.
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.
Transfer the plantain pieces and water in a small blender (I'm using Vitamix 225 ml blending bowl).
Blend until well combined (as on the picture below).
Your yogurt substitution is ready! Just follow the other recipe steps.
In a large bowl, put the yogurt, olive oil and apple cider vinegar. Mix well with a spoon.
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.
Bake for 20 minutes.
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.
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.
Can I freeze these?
Yes you can freeze these gluten free biscuits. 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 bread recipes
- Gluten free focaccia (yeast free, vegan)
- AIP Olive fougasse bread (Coconut free, vegan)
- Cheese and bacon rolls (no yeast, gluten free)
Gluten free no yeast biscuits (dairy free, vegan, paleo, AIP)
- 80 grams almond flour use tigernut flour if you're on AIP or nut free
- 50 grams arrowroot see notes below for substitutions
- 125 grams 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
- 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 !