These aren’t sweet. Not at all. That’s why I cut them out in adorable hearts – to entice you to try them all the same. They are dry, crunchy, seemingly salty, and ideal for dipping in tea. These biscuits are plain. You could serve them with spicy soup or drizzle honey on top, as I did; they work well either way.
The dough is crumbly and a bit temperamental to work with, but the result is good. If you have patience, you will be happy in the end. My next try with this recipe will include some herbs. Quinoa flour has a rather distinct flavor that, in my opinion, lends itself better to savory. However, I have heard that it suits dark chocolate too!
Have you ever tried baking with quinoa flour? How did it turn out?
Gluten-Free Quinoa Biscuits Makes 12 large 1 cup of quinoa flour 1 cup of brown rice flour 1 teaspoon of baking powder 1/8 cup of stevia 1/4 cup of creamy virgin coconut oil (refrigerate until it reaches butter-like consistency) 1 egg 4 Tablespoons of almond milk
Preheat oven to 325 F
In a large bowl, sift flours and baking powder together.
Cut in creamy/cool virgin coconut oil.
Then add in egg and almond milk.
Form the dough and place in the refrigerator for 15 minutes.
Remove and roll out to 1/2 inch thick.
Cut out biscuits and place on lightly greased cookie sheet.
Bake for 11-13 minutes.
Remove and let cool entirely before removing them from cookie sheet.
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights) – She loves writing and shares her three core values with her readers – love life, live well, share the beauty. Let’s dance, shall we?