Easy Gluten-Free Biscuit Bites

We adapted this recipe from The Whole Life Nutrition (my daily reference material). Even though you may be trying to avoid anything with flour in it completely, these are easy and satisfying when you can’t deny a carb craving.

To start you’ll need to stock your pantry with 3 essential ingredients that will make all subsequent GF recipes that much easier. Buy a 22 oz. bag of Bob’s Red Mill Gluten Free All Purpose Baking Flour, Tapioca Flour and Xanthan Gum.

  

The easiest, non-overwhelming place to get these bags is at Fred Meyer in the natural foods section. (It’s amongst the bulk items). The all purpose flour is pretty self explanatory. The tapioca adds a silkiness to the flour mixture to alleviate that harsh, gritty texture that plagued earlier versions of gluten free pastries. And the xanthan gum adds a chewiness and allows everything to stick together and not crumble. The xanthan gum is quite pricey but will last a long time. I just used up my bag that I bought a year ago.

Makes about 1 1/2 dozen biscuit bites.

2 Cups all purpose baking flour

1/2 Cup tapioca flour

2 teaspoons baking powder

1 teaspoon xanthan gum

3/4 teaspoon sea salt

1/2 Cup cold organic butter, shortening or coconut oil

3/4 Cup milk (I use soy milk)

1. Preheat oven to 425˚F.

2. Combine all purpose flour, tapioca flour, baking powder, xanthan gum and sea salt in a large mixing bowl.

3. Add the fat. Mix together with your fingers until well combined and crumbly.

4. Slowly add the milk, stirring with a wooden spoon as you pour. Gently knead the dough with your hands until just combined, being careful not to over mix.

5. Pick globs of dough and roll between the palms of your hands to create balls that are about 1.5″ – 2″ in diameter. Place them on a cookie sheet or in a mini muffin tin. Sprinkle the tops with garlic salt.

6. Bake for about 10 – 12 minutes, or until done. Cool slightly on a wire rack and enjoy warm! These are especially great for dipping in a hearty soup.

If you happen to have fresh herbs like rosemary or lemon thyme, they would be good chopped up small and mixed in with the dough. Try these and let me know how it turns out.

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  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:
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