May 18, 2024


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Recipe: Gluten-cost-free, vegan biscuits

Check outA guideline to gluten-absolutely free eating in metro Atlanta

An case in point is her take on biscuits, a Southern convenience-foods favourite that Owens can make both equally vegan and gluten-free of charge, employing almond flour, sorghum flour, butter-flavored coconut oil and coconut yogurt.

“The very best Southern-design and style vegan butter biscuits at any time,” she enthused on her web site. “Guys, these are so great! My aunt, Betsy Bairstow, is a biscuit connoisseur, and even she approves! She couldn’t think they had been gluten-free and vegan, also!”

Owens based her recipe on a related recipe from California’s Sweet Laurel Bakery, tweaking it and transforming up the components in advance of discovering what she assumed was the ideal blend.

“Sweet Laurel is amazing,” she mentioned. “But, we designed their biscuits, and, to me, there was anything missing. I’m from the South, and we just take our biscuits pretty critically down in this article, so there was some home for enhancement.”

Here are some of Cat Owens' gluten-free biscuits, fresh from the oven. Courtesy of Cat Owens Cooks

In this article are some of Cat Owens’ gluten-free biscuits, clean from the oven. Courtesy of Cat Owens Cooks

Credit score: Cat Owens

Credit history: Cat Owens


Cat Owens recommends Sprouts and Total Meals as great resources for vegan and gluten-free components. She serves her biscuits with selfmade apple butter or regional honey.

Gluten-No cost Southern-Model Biscuits

  • 2 cups blanched almond flour
  • ½ cup sorghum flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons Nutiva butter-flavored coconut oil
  • ¾ cup unsweetened coconut yogurt, these types of as So Mouth watering
  • 1 egg crushed for a clean, or 1 further tablespoon melted coconut oil for vegan
  • Preheat oven to 350. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk with each other the flour, baking powder and salt. Include the coconut oil and slice it in, working with a pastry cutter, right up until a meal types.
  • Stir in the coconut yogurt. Loosely kind the dough into a ball and area it on a sheet of parchment paper.
  • Protect the dough with a next sheet of parchment, and push it into a ¾-inch-thick rectangle. Fold the dough over on to by itself in three or four sections. Pat down the dough once again, right until it is ¾ inch thick, and repeat this complete approach two or 3 occasions. This results in the fluffy levels in the biscuits!
  • Push out the folded dough right up until it is 1 inch thick, and slice out the biscuits with a 3-inch round cookie cutter or the rim of a juice glass. Place the rounds on the geared up baking sheet.
  • Employing a pastry brush, frivolously coat the leading of every biscuit with the overwhelmed egg, or melted coconut oil for the vegan edition.
  • Bake for about 15 minutes, or right up until they are golden, and the tops start to crack.
  • Make it possible for to interesting, or serve heat. Will make four to 6 biscuits

Nutritional information and facts

For each serving: For every biscuit, centered on 4: 241 calories (per cent of calories from unwanted fat, 61), 5 grams protein, 19 grams carbs, trace fiber, 16 grams complete unwanted fat (13 grams saturated), 52 milligrams cholesterol, 551 milligrams sodium.

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