Thursday, March 1, 2012

Fluffy Gluten Free Vegan Buttermilk Biscuits

The Biggest, Fluffiest Gluten Free, Vegan Buttermilk Biscuits.......EVER!





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These are the most delectable, light, fluffy gluten free & vegan buttermilk biscuits you will ever try!  They have a very light, melt in your mouth texture and make an amazing companion for your favorite dinner!  If you are sick and tired of crumbly gluten free breads you will LOVE these biscuits!  They hold together perfectly and are extremely soft in texture!

The dough holds together well and is very easy to work with!   This gluten free, vegan buttermilk biscuit recipe is the easiest gluten free quick bread recipe I have ever made.    My family LOVED these biscuits!  My husband who is not gluten free really enjoyed these as well and he is an absolute bread LOVER, he is extremely picky about the texture of his bread. 

I have to admit these are not low fat and do contain Earth Balance however, in baking gluten free breads you absolutely MUST use a fat or the bread will be hard and crumbly.  I tried to minimize the amount of oil in this recipe to obtain the desired soft texture without using too much.

If you are tired of rubbery bread you can certainly use these biscuits for sandwiches or for your veggie burgers.  The gluten free vegan biscuits are very versatile, enjoy!

I have been so busy lately I have not had a lot of time to get the newsletter out or to create recipes in the kitchen.  I am hoping that life will settle down a bit and allow me to get back into the kitchen.   I still have a couple recipes waiting for the blog. 

Gluten free, vegan black bean ravioli I really want to get a better picture of the plain ravioli so you can see how absolutely beautiful it is!

I really want to dedicate some time to emphasizing the imporance of fermented foods.  I know that has been a very popular subject in the natural health world lately, however, most fermented recipes are NOT vegan!  I personally believe that dairy based fermented foods may be better than their regular counterpart, however, I do not believe that any milk whether human or cow is good for weaned children or adults!  There are natural growth hormones in milk, including human milk, that are designed to promote the rapid growth of the infant and these hormones are NOT good for us!

With that in mind, I plan to continue expanding my fermented food recipes so you can include them in your daily diet.   Hopefully I will be able to put together an entire fermented food class very soon so you can learn everything you need to know about making dairy free kefir, water kefir, dairy free yogurt, sauerkraut, kim chee, rejuvelac, cheeses and much more!  Okay on to today's recipe........

Please let me know if you have any questions you'd like answered, recipes you would like created or anything else, I'd love to hear from you!

Gluten Free, Vegan Buttermilk Biscuits






Makes 12 biscuits









**DO NOT ROLL WITH ROLLING PIN!

Press dough into a circle with hands until 1/2" thick and cut with glass cup or biscuit cutter. Place in a round cake pan or baking pan. Bake 400 for 12 minutes.



Don't miss out on these amazing, fluffy vegan and gluten free biscuits!

Please let me know how you enjoy these biscuits in the comments!

21 comments:

Hilary said...

These are so good! They truly are fluffy and oh so tasty. The only difference I made was subbing soy flour for coconut flour as I didn't have any on hand.

Thank you for sharing this recipe! It will become a regular in our house.

Tandi said...

Hilary, I am SO glad you enjoyed these. Thanks for posting and letting me know, I love to hear when readers enjoy the recipes.

Gerbers said...

I love these, and so does my gf toddler....golden! I will be making these often!

Katie WindOM said...

Tandi,
I made these biscuits and I followed every step, the only thing I did different was use almond milk instead of soy, and they came out dense and non-fluffy. Do you have any suggestions? Thank you!! :)

Tandi Hartle said...

Katie- the soy milk is absolutely crucial in the recipe. The protein in the soy milk curdles when mixed with the vinegar and this is what gives these biscuits their beautiful rise. Almond milk has very little protein and so it just doesn't have enough structure to give texture and rise to gluten free breads and it just doesn't work well at all. Generally in recipes if another plant-based milk can be substituted I will indicate that you can use almond, hemp, or another plant-based milk but when soy is absolutely required I will not list alternatives.

Lily Flower said...

I tried this recipe today. I feel disappointed that it didn't work out. I added 1/4 more soy milk because the dough was dry. I thought it wouldn't effect the rising process too much. Are you sure it is "Potato STARCH" and not "Potato FLOUR".

Tandi Hartle said...

Lily- It is potato starch, not potato flour. I'm not sure what the problem might be, the coconut flour is pretty important, it is VERY important that you do not roll out the dough, I'm not sure what could have gone wrong but I've made them many times and they work out beautifully, sorry it did not work out for you.

Tandi Hartle said...

Did you use the earth balance? The only thing I can think of is that the earth balance may have been missed and that would make the dough very dry and the biscuits would not be very good.

sarah perihan mcmillen said...

can u use coconut milk instead

Tandi Hartle said...

Sarah, you can try, but the reason soymilk is used is because it curdles and thickens when mixed with vinegar giving a 'buttermilk' like effect. Coconut milk will not do this. Unless you have a soy allergy I would recommend using the soy milk.

Anonymous said...

Whole fat coconut milk curdles the same as soy.

Anonymous said...

can i just use one gluten free flour and 1 starch instead of 2 differnt of each one? and can i eliminate the xanthan gum? please reply?

Pasoroblesgirl said...

Oh my gosh, these are the best! I used canned coconut milk and followed the directions. So good and fluffy. All I needed was Earth Balance margarine and I was in heaven. Finally a good GF biscuit.

Thank you for this amazing recipe!!!!

Tandi Hartle said...

Anonymous - You could probably use only potato starch instead of both the potato and tapioca but with the nature of gluten free flours you really need the different properties of each one to end up with an edible product. Unfortunately with GF baking using a single flour does not yeild good results at all. You can try to leave out the xanthan gum but it gives a better rise because GF flours do not have the properties of wheat that capture the gasses that create the beautiful crumb. I can't guarantee good results without xanthan gum or if other flours are used....GF baking is very tricky.

Tandi Hartle said...

Pasoroblesgirl- I am so glad you enjoyed the biscuits! Thank you for commenting to let me know!

Anonymous said...

This is definitely a keeper recipe! The only difference that I had to make was to use almond milk instead of soy and 1 tbsp arrowroot starch, 1.5 cups potato starch and 1.5 cups of tapioca flour and no other flours or starches (I am in desperate need of restocking my pantry) and they came out fluffy and fantastic! The only difference that this caused was that I had to dish them out onto the baking sheet like a drop biscuit, then get my fingers wet and smooth them out for a prettier biscuit. This was an absolutely wonderful biscuit experience! =)

Megan B said...

These are really great and fluffy!
Tandi, is there something I could substitute for the coconut flour? I'd love a bit more of a savory flavor.
Thank you!!!

Tandi Hartle said...

Unfortunately the coconut flour is part of what makes it fluffy... you could try sorghum flour but may not get the same results.

Shaina Grover said...

Do these freeze well?

Tandi Hartle said...

Shaina - that is a great question....I have never tried to freeze them, they are usually gone within about 5 minutes after I make them. I would imagine they would freeze just fine.

Brandy said...

I am not actually seeing the recipe?