Makes 8 biscuits
THESE BISCUITS have become my savior. It took a very, very long time to get them right and, to this day, I continue to tweak the recipe to make them even better. I came up with the biscuits when I was in bad shape from some extreme inflammation. The only way I felt any relief was by eating a completely grain-free diet with no sugar, and very small meals.
Now, this was seriously, truly difficult for me because one of my favorite foods in the world is the starchy gluten-free bread that took me years to perfect. I was very attached to it, but at that difficult time, I knew I had to go grain free for a while. Then again, this was just another challenge for me; I had my mission. I went into the kitchen and tried and tried, and tried again to make a substitute that would satiate my desire for a soft, warm piece of bread. The many inedible creations I came up with at first led me to believe it just wasn’t going to be possible to have bread in my mouth. But then, a biscuit miracle. One day I somehow stumbled upon the exact right amount of each ingredient and out of nowhere, it just worked. The biscuit gods smiled upon me.
I have made these for everyone: children and adults, celiacs and non-celiacs; everyone loves them. Serve them warm with coconut butter and honey—you can thank me later.
½ cup cassava flour
⅓ cup coconut flour
½ cup arrowroot starch
1 teaspoon aluminum-free baking powder
¼ teaspoon xanthan gum
¼ teaspoon Himalayan salt
¾ cup filtered water
¼ cup coconut oil or olive oil
1 teaspoon raw honey (optional)
1 teaspoon baking soda
1 tablespoon apple cider vinegar or fresh lemon juice
¼ cup unsweetened applesauce (or 2 tablespoon chia seeds mixed with ¼ cup warm water, if you are eating from the Clean section of this book)
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the cassava flour, coconut flour, starch, baking powder, xanthan gum, and salt. In a separate bowl, combine the water, coconut oil, and honey. Add the wet ingredients to the dry, mixing as you go.
In another small bowl, combine the baking soda and vinegar, then mix into the dough. Finally, add the applesauce or chia seed mixture and mix until everything is combined.
Drop 8 large spoonfuls of the dough onto the lined baking sheet. Bake until golden-brown, 15 to 20 minutes. Serve warm.
The biscuits will keep in an airtight container for about 1 day, or for a couple of weeks in the freezer.