Plant-Based Gluten-Free Biscuits
The best gluten-free plant-based biscuit recipe ever! These biscuits taste delicious and are so healthy for you. Even though they’re fat-free, they are still so moist. They have that iconic melt-in-your-mouth biscuit crumble. Whether you’re PB or GF or both, or simply looking for healthier baking options, you will want to make these, I promise!
Be Sure To Try My GF Vegan Scones Next!
The Benefits of a Healthy Biscuit
Being gluten-free makes eating plant-based food just a bit more difficult. I also avoid oil, so finding a good loaf of bread is impossible! So, oftentimes, this means I have to come up with my own recipes. I was making my black bean burger patties for dinner, and I attempted to make a homemade hamburger bun, but I accidentally stumbled upon this recipe instead! They came out of the oven, and immediately I told my daughter, “These smell like biscuits!” After I let them cool a bit, I tasted one, and sure enough, it was a perfect biscuit.
Even if you don’t need to eat a gluten-free diet, these biscuits will not disappoint. They’re not too heavy or dense like some GF recipes. The benefit of using brown rice flour and oat flour here is that you’re getting better ingredients into your body that it can digest more easily. You’re not going to have the aftereffects that a typically highly processed food and flour diet leaves you with. Lightly sweetened with applesauce and pure maple syrup, you won’t have the usual sugar “crash” from white sugar-laden baked goods. There are no extra preservatives, unlike a canned or frozen biscuit. Bottom line: you won’t regret making my biscuits from scratch!
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Notes
I do not suggest trying to cut them in half like a biscuit. They will crumble. Just flip them over to the flat side, lather with some jelly, and enjoy! You can eat them cold or hot, and they will not dry out. They stay so moist and biscuit-like. I buy my brown rice flour in the bulk section at Winco, and I grind my own oats in a blender to make oat flour. Make a big batch and freeze some for quick morning breakfasts.
I truly love this recipe, and I hope you do too!
other recipes you may enjoy:
- No-Bake Stovetop Bread Loaf
- Sourdough Cinnamon Swirl Bread
- Pumpkin Breakfast Bars
- GF Oatmeal Cornbread
Plant-Based Gluten-Free Biscuits
Ingredients
- 1 1/2 cups brown rice flour
- 1 1/2 cups oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp ground flaxseeds
- 1 cup oat milk
- 1/4 cup applesauce
- 1 Tbsp pure maple syrup
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a mixing bowl, add dry ingredients and stir to combine. Then add wet ingredients to dry ingredients and stir well. Let the batter rest for 5 minutes before continuing.
- Use a 1/4 cup measuring cup to scoop batter into, then pour the measured batter onto the cookie sheet, making sure that batter stays in a circular shape (like a biscuit).
- Bake for 15-20 minutes,or until golden brown on the bottom.
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