- 2 cups almond flour (Bob’s Red Mill)
- 1/2 cup tapioca starch
- 1 teaspoon guar gum
- 1/2 tablespoon gelatin (we use Knox or Now Foods brand)
- 1 teaspoon baking powder (Hain brand is grain-free)
- 3/4 teaspoon baking soda (this will be all the sodium you need)
- 1/4 cup chilled butter (or Earth Balance Spread for dairy-free)
- 1 egg
- 2 tablespoons milk (or any plain milk sub)
- 1 tablespoon apple cider vinegar
- 2 additional tablespoons butter, melted for brushing over the top.
- Preheat oven to 350 degrees
- Take out two sheets of parchment paper (or wax paper) along with a round 3-4 inch cookie cutter, set aside. (It’s ok if you don’t have a cookie cutter, you can shape them by hand.
- In a large bowl, whisk together almond flour, tapioca starch, gelatin, guar gum, baking powder and baking soda.
- With a pastry cutter, cut 1/4 cup of butter into flour, leaving no pieces larger than pea size.
- Add your egg, milk and apple cider vinegar. Using a large fork, blend the ingredients together, then use your hands to work into a dough. Dough will be sticky. Scrape dough off of hands and wash hands.
- Dust your biscuit dough with just a touch of tapioca starch and form dough into a ball. Place dough on parchment paper. Place your other sheet of parchment paper on a cookie sheet.
- Flatten your dough out a bit with the palm of your hands and cut out two biscuits. They should be a few inches high. (You can choose to make them shorter if you prefer).
- Place the cut out biscuits on the cookie sheet. Repeat until you have 6 biscuits. Brush the tops with melted butter. (You can form the biscuits by hand into whatever shape you desire if you’re without a cookie cutter).
- Bake biscuits at 350 degrees for about 20 minutes. Check in at 15 minutes.
- Serve warm and enjoy! Store leftovers in an airtight container, reheat them in the oven at 375 degrees for 10 minutes for best taste and texture.
Keywords: grainfree, glutenfree, dairyfree, biscuits, breakfast, bread