Golden, tender biscuits that are grain-free, oil-free and vegan! Made with a combination of chickpea flour, almond flour and potato starch, they are ready (start to finish!) in 15 minutes.
- 1/4 cup plain nondairy milk
- 3/4 teaspoon white or cider vinegar
- 1/2 cup chickpea flour (sifted, if lumpy)
- 6 tablespoons blanched almond flour
- 4 and 1/2 tablespoons potato starch (not potato flour)
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- In a cup or bowl, combine the nondairy milk and vinegar. Let stand for 1 minute.
- In a medium bowl, whisk together the chickpea flour, almond flour, potato starch, baking powder and salt. Add the milk mixture, stirring until just blended.
- Divide the dough into 6 even mounds on the prepared baking sheet, spacing at least 2 inches apart, If desired, smooth top with water-moistened fingertip.
- Bake in the preheated oven for 9 to 11 minutes until risen and golden brown. Remove from baking sheet and cool for 5 minutes. Serve warm or cool completely.
Storage: Store the cooled biscuits in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
Tip: Be sure to use potato STARCH, not potato flour (they are very different ingredients). I have not tested this recipe using other starches, but an equal amount of tapioca starch (or cornstarch, if you only need these to be gluten-free, not grain-free) should work.
Almond Meal Option: An equal amount of almond meal can be used in place of the almond flour. Note that the texture will be lightly heavier. The biscuits will also be darker brown in color.
Richer Biscuit Variation: For richer biscuits, replace 1 or 2 tablespoons of the milk with the vegetable oil of your choice.
- Category: Biscuits, Bread
- Serving Size: 1 biscuit
- Calories: 103
- Sugar: 1.1 g
- Sodium: 143 mg
- Fat: 4.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 13.9 g
- Fiber: 1.7 g
- Protein: 3.3 g
- Cholesterol: 0 mg