First of all I have to apologize for my absence and lack of blog posts lately! Things have been a very busy on the home front between shopping for a home and Elijah being sick. But I hope to get back into the swing of things soon!
So for today I want to share a very yummy and very simple recipe for gluten free drop biscuits. The original recipe comes from Elana Amsterdam’s new cookbook, The Almond Flour Gluten Free Cookbook. I love her recipes and her blog and they are very adaptable to the GAPS and SCD diets. I simply use honey in place of agave and coconut oil or butter in place of the grape seed oil.
If you’re on GAPS or don’t want to use baking soda, I have found that separating the eggs and then beating the egg whites until stiff helps the bread to rise without baking soda. You can read more about this here.
For this time, I also used almond meal (also called natural almond flour) because I didn’t have any blanched on hand. In my experience, almond meal is more like “wheat flour” and blanched almond flour is more like “white flour.” These biscuits were still delicious with the almond meal, but I think they would be a little lighter with blanched almond flour.
So here’s the recipe:
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