Gluten Free Biscuit Recipe – Dairy Free, Egg Free, Nut Free, Seed Free

Need an easy bread recipe that doesn’t involve yeast, a bread maker or special equipment, but still tastes delicious? This is it! This gluten free biscuit recipe is another one I’ve been tinkering with for years. I have modified the flours and starches to get just the right consistency and taste, and changed it a number of times to make it dairy and egg free. Now I think it’s perfect! This is what I whip up when I need some type of bread but don’t have the time or inclination to bake a loaf of my favorite sandwich bread in the bread maker. These are drop biscuits, so you don’t need biscuit cutters or rings, either – even easier! I have no desire to shape bread into hot dog bun sizes, so I eat these biscuits alongside cut up hot dogs at cookouts. It satisfies that need for bread!

If you can have egg, go ahead and substitute one egg for the egg replacer mixture. If you can have milk and dairy, use cow’s milk for the coconut milk and/or use softened butter or margarine instead of the oil. These go quickly so I usually make a double batch. If you double the batch and use real eggs, you can use just one egg. This recipe is free of the top 8 allergens, gluten free and seed free too. Enjoy!

Gluten Free Drop Biscuits – Dairy Free, Egg Free, Soy Free, Nut Free, Seed Free

1/2 cup millet flour

1/2 cup sorghum flour

1/2 cup potato starch

1/4 cup cornstarch

1 tsp. xanthan gum

1 tsp. cream of tartar (yes, it is dairy free!)

2 T. sugar

3/4 tsp. baking soda

1/2 tsp. sea salt

1/4 cup oil

1 + 1/2 tsp. powdered egg replacer mixed with 2 T. water, OR one egg

3/4 cup unsweetened coconut milk drink (not canned coconut milk), or unsweetened milk of choice

Heat oven to 400 degrees. Prepare a light-colored cookie sheet by either greasing it or covering it with parchment paper.

Combine dry ingredients (through salt) in a bowl. In a larger bowl, combine the oil, egg replacer mixture and coconut milk drink. Add the dry ingredients and beat with an electric mixer for 25 to 30 seconds, scrape down the sides, and beat for just another 10 seconds or so, just until everything is combined. Don’t overmix it or all of the air will be beaten out and these biscuits won’t be as fluffy. You can mix it by hand, but the batter is rather stiff – my arm gets tired doing it!

Spray a large cookie or ice cream scoop, or large spoon if you don’t have one, with cooking spray.  Scoop and drop the dough onto the prepared baking sheet. Bake at 400 degrees for about 12 to 14 minutes. Makes 9-10 biscuits.

Note: When baking without dairy or eggs, it is sometimes hard to determine when the product is done because it doesn’t brown the same. These biscuits will brown a little. They are usually done when the bottom of the biscuit is lightly browned, but you shouldn’t have to bake for more than 14 minutes, unless your biscuits are big. If you’re not sure, pull one apart to make sure the inside is fully baked. (If you use a dark cookie sheet, the bottom will brown quicker, perhaps before the biscuits are cooked through.)