Garlic Cheese Biscuits – Gluten Free

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GarlicCheeseBiscuits

I have been trying to stay away making too many low carb sweets. My birthday was last week and I was tempted to make a sugar free cake, but I went out instead and had a lobster salad with real cheesecake for dessert. I figured it wouldn’t hurt and it was my birthday so I justified treating myself to whatever I wanted.

I have been using the program at MyFitnessPal.com to determine the calories I eat each day. It has really made me aware of how much I’m eating. It also tracks fitness so if you eat too much, you can correct it with additional exercise to burn calories. I’m also using the mobile app on my Android smartphone. The other nice thing is that you can add personal recipes and it will calculate the nutritional values. I have lost an additional six pounds through MyFitnessPal.com.

Although it’s Sunday, I had to work a full ten hour overtime day. I didn’t bring much food with me so I came home starving. I was really in the mood for some bread and I didn’t want to spend a lot of time preparing it. I remembered that there was a biscuit recipe made out of coconut flour that got a lot of good reviews online. The recipe is by Bruce Fife who is the author of the book Cooking with Coconut Flour.

This is my adaptation of Bruce’s recipe. I added a little xanthan gum to get rid of the sponginess that can result from coconut flour and I also used garlic powder instead of fresh cloves.

Coconut Flour Garlic Cheese Biscuits

Coconut Flour Garlic Cheese Biscuits

Here’s how the dough looked before putting it in the oven:

Garlic Cheese Drop Biscuits Prior to Baking

Garlic Cheese Drop Biscuits Prior to Baking

And this is how they look when they are done baking:

Low Carb Gluten Free Garlic Cheese Biscuits

Low Carb Gluten Free Garlic Cheese Biscuits



* * * ½   8 votes

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Comments

  1. Sarah C says

    Lisa, I have a quick question: Do you know how cooking time would have to be adjusted if I made these bigger? My husband LOOOOOOOOVED them last night when I made them with dinner and said he wants to try them for breakfast sandwiches but I’d have to make them bigger for that – probably make only 5 or 6 out of the recipe instead of 10. I don’t have a ton of experience with baking (even regular) so I can’t even make a good guess on how to adjust the time. With the pricier ingredients I want to have at least a general guideline before I start experimenting LOL. Thanks!!!

    • says

      There is a general rule when doubling the size of a recipe. That rule says to add 2/3 time. So, in this case, if you want 5 instead of ten, each would be double original size. 2/3 of 15 minutes (original time) is 10 minutes so if you add that to the original time of 15 minutes, the new time is 25 minutes.

      Sorry if it sounds a bit much, but I’m an engineer and this is how we think. 😉

  2. Francheska says

    I made these exactly as said and mine were very runny being put on baking sheet and came out very flat too.
    Is the amount of coconut flour correct? Or is it missing some almond flour?
    Thanks!

  3. says

    The amount of coconut flour is correct and it should absorb liquid to make a thick batter. There is no almond flour needed in this. I used large eggs, but a larger egg should not result in flat biscuits. The recipe is very close to the original by Bruce Fife. Coconut flour brands should not vary much so I’m not sure what it could be as you did no substitutes. Using margarine instead of butter could make it flat. You could always add a little more coconut flour. Weight measurement is much more accurate than volume, but I don’t have the conversion for 1/3 cup coconut flour in grams.

  4. Sarah C says

    I made these last night, they were great – and 1/3 cup of Bob’s Red Mill coconut flour was 45 grams and they turned out perfect! Hope that helps someone :)

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