Gluten-free Quinoa Flour Biscuit Recipe
Quinoa flour Biscuits have a super soft and fluffy texture. It’s almost like a cross between a cookie and a muffin. You could also add in almonds, walnuts, or coconut flakes if you wanted to add a little more texture. Try our recipes for yummy gluten-free biscuit which help you to get energy whole day.
Recipe for Quinoa Drop Biscuit
Quinoa flour Biscuits have a super soft and fluffy texture. It’s almost like a cross between a cookie and a muffin. You could also add in almonds, walnuts, or coconut flakes if you wanted to add a little more texture. Try our recipes for yummy gluten-free biscuit which help you to get energy whole day.
Recipe for Quinoa Drop Biscuit
¾ cup (177 ml) soy milk (or other nondairy milk and leave out the vinegar)
1½ teaspoons (7 ml) apple cider vinegar or white vinegar
1 tablespoon (15 ml) olive oil or broth
½ cup (55 g) finely grated carrot
1 ½ cups (100 g) finely minced kale or other greens
1 cup (185 g) cooked Toasted Quinoa
2 cups (240 g) whole-wheat pastry flour (*use gluten-free all-purpose flour)
2 teaspoons (7.5 g) baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (112 g) vegan butter, shortening or refined coconut oil (sub avocado or sweet potato puree to make these oil-free)
Preheat the oven to 350°F (177°C). Whisk the soy milk and vinegar and set aside. While it stands, it will curdle and thicken, creating a vegan buttermilk substitute. (This only works with soy milk. If you use nut milk or coconut milk, it will not thicken but the recipe will still work.)
Heat the olive oil or broth in a sauté pan over medium heat and add the kale. Sauté for 1 to 3 minutes or until it turns bright green. Pour into a large bowl with the carrots and quinoa. Set aside.
To a food processor, add the whole-wheat pastry flour and process for about 2 minutes to make it finer and the biscuit a little lighter. Add baking powder, baking soda and salt and process for about 1 minute.
Next, add the vegan butter or shortening to the food processor ⅛ of a cup (28 g) at a time and pulse for 30 seconds to a minute after each addition. The mixture will start to look like coarse cornmeal. If there are a few teaspoon-sized lumps of butter, don’t worry—they will mix in later.
Pour the flour mixture into the large bowl with the veggies, quinoa and soy milk-vinegar mixture. Mix well with a wooden spoon to spread the veggies throughout and smash up any butter pieces that remain.
Grease two cookie sheets or line them with parchment paper. Using a large scoop (about ¼ cup [60 ml]), form about 12 biscuits. They will be domed from the scoop; if you wish, flatten them with the palm of your hand. They will not spread out during cooking.
Cook for 13 to 17 minutes, or until they turn light brown on the bottoms
Enjoy Gluten-free Quinoa Biscuit
Recipe for Almond Quinoa Biscuit
Cheddar Quinoa Biscuits
In addition to these quinoa biscuits being gluten-free, they’re also egg-free and cow’s milk-free. They use a blend of gluten-free flours, goat cheddar, and almond milk. And I promise they are just divine!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Calories200kcal
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/4 cup quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon guar gum
- 1 cup shredded cheddar cheese I used goat
- 1/2 cup milk of choice
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment and set aside.
- Whisk together dry ingredients in a large mixing bowl.
- Add cheddar and mix until evenly combined.
- Pour milk into a bowl and mix together with a fork until dough begins to come together.
- Dump contents of the bowl onto a baking sheet and form into a large disk using wet hands.
- Either cut into triangles or cut into rounds using a glass or biscuit cutter. If making rounds, reshape dough after cuts, until no dough remains.
- Bake on center rack for 15 - 16 minutes, until golden brown.
- Remove, let cool for 5 minutes, then serve.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 16g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 340mg | Potassium: 123mg | Fiber: 2g | Vitamin A: 190IU | Calcium: 211mg | Iron: 1mg
