Fluffy gluten free drop biscuits

Fluffy Low FODMAP Drop Biscuits

This is our favorite fluffy low FODMAP drop biscuits recipe. I developed it so I’d have something tasty to go along with my chicken soup for those in the family not doing a detox. Gluten free foods can be devoid of nutrition and fiber for sure. I’m always aware of that, and try to boost nutrition where I can for my kids. TQ’s diet is very limited so it’s important for him to eat nutrient dense foods (heck, it’s important for all of us!) But, sometimes you just want a biscuit with your soup that doesn’t taste like a hockey puck! My little solution included the addition of some ground flax seed to this recipe – without altering the texture and taste too much.

Ground flax seed is a nutrition powerhouse! It’s loaded with vitamins, minerals and omega 3’s, a heart healthy fat. It also offers a healthy dose of fiber. As an added bonus, it is low in fructose and safe for FODMAP diet (although each individual varies). Make sure you buy ground flax or flax meal, apparently we can’t digest the whole seed.

Fluffy Low FODMAP Drop Biscuits

Preheat the oven to 350 degrees. Add teaspoon of vinegar to milk and let sit, this creates a faux buttermilk.

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In a large mixing bowl stir together flax seed, gluten free all purpose flour, xanthan gum, baking powder and soda, and salt.
Break apart the Earth Balance into mixing bowl. Use hands (or pastry cutter) to break the large butter chunks into tiny pieces resembling cornmeal. I used my hands to rub the dry together with dry ingredients.

Next, add milk/vinegar mixture to bowl and stir. It will be wet and sticky. (If too dry, a splash of milk might be needed)

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Drop large rounded spoonful to baking pan lined with parchment paper.
Finally, bake for 20 minutes or until biscuits are slightly golden. Enjoy these fluffy low FODMAP drop biscuits with a bowl of soup or stew! Happy baking!


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Fluffy gluten free drop biscuits

Fluffy Low FODMAP Drop Biscuits

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I make these fluffy gluten free, lactose free biscuits to go along with our favorite chicken noodle soup. These biscuits are a snap to make! They are light and tender with a slightly crispy edge.  Additionally, the next morning they can be made into fabulous protein packed breakfast sandwiches.

  • Yield: 7 biscuits 1x

Ingredients

Scale

4 tablespoon Earth Balance Vegan Sticks

2 tablespoon ground flax seeds

1 1/3 cups gluten free all purpose flour

2 teaspoons granulated sugar

1 1/4 teaspoon xanthan gum (if your flour mix doesn’t already contain it)

1/2 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon pink Himalayan salt

3/4 cup lactose free milk 

1 teaspoon white vinegar

Instructions

Preheat oven 350 degrees

Add teaspoon of vinegar to milk and let sit, this creates a faux buttermilk.

In a large mixing bowl stir together flax seed, gluten free all purpose flour, xanthan gum, baking powder and soda, and salt.

Break apart the Earth Balance into mixing bowl. Use hands (or pastry cutter) to break the large butter chunks into tiny pieces resembling cornmeal.

Add milk and vinegar mixture to bowl and stir. It will be wet and sticky. If too dry, a splash of milk might be needed.

Drop large rounded spoonful to baking pan lined with parchment paper.

Bake for 20 minutes or until biscuits are slightly golden.

  • Author: Karina K.
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