Gluten-free, Dairy-free Crumbly Breakfast Biscuits

In Bake, Breakfast, Gluten-free on February 2, 2015 at 1:54 am


Whisk together:

  • 1 cup of rice flour
  • 1/4 cup of potato starch
  • 4 tablespoons tapioca flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons coconut sugar

  • Create a hole in the middle of the flour mix and add:

  • 4 tablespoons of dairy-free condensed milk
  • 2 tablespoons neutral oil (like sunflower or safflower oil)
  • 1 egg white beaten to a stiff peak

  • Cut the wet ingredients into the dry ingredients with a fork till the mix looks like breadcrumbs. Gradually add 1/4 cup of almond milk, or until you form a sticky dough. Using a spoon or a spatula, shape the dough into a circle and lightly dust the outer parts of the dough with potato starch. Shape into a nice, fluffy sphere.

    Dust the surface of your work area with potato starch. Shape the dough into a disc. Dip your circular dough cutter into the potato starch and cut out about 6 biscuits.

    Place in a lined baking tin and brush with honey wash (a mix of 1 tablespoon of honey and 1 tablespoon of water).

    Bake in a preheated oven for 25 minutes at 200ºC. Serve with your favorite jam.


    I had mine with homemade strawberry jam which I made by boiling a cup of water and 1/4 cup of strawberry slices on medium heat. Mix the liquid now and again and wait till the strawberries break into pieces that mix with the water. Add 3 tablespoons of coconut sugar and continue to boil the mix in medium-low heat till you achieve the desired jammy texture. You can run the jam through a sieve or if you like the strawberry bits, place in a ramekin to cool before transferring in a dry, sterilized jar. Store in the fridge for up to a week. I intend to use this strawberry concoction for other baking projects (apart from these crumbly biscuits).


    I also made a version topped with sesame seeds. Pretty good.







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