If you’ve just found out you’re gluten-intolerant, it feels like the bottom fell out of your world. What will you eat? You wish there was some way you could still have biscuits … buns … bread. And if you are trying to eat low-carb, most of the commercial gluten-free products out there won’t help because they contain high-glycemic starches. But the way is here – with high fiber, low carbohydrate coconut flour. This wonderful recipe is easy and quick to make. If you’re also on a dairy-free diet, the results are fine if you make it without the cheese.
Tips for Baking with Coconut Flour
Coconut flour is the essential ingredient and the key to the success of this recipe. It is a delicious, healthy alternative to wheat and other grain flours. It’s high in fiber, low in digestible carbohydrates, a good source of protein and is gluten free. Baked goods have rich texture and unique, natural sweetness. But, be aware that if you try to work with it like wheat flour, you will make some mistakes.
- First of all, a small amount of coconut flour creates a lot of bulk. In this recipe, it only takes half a cup to make ten biscuits. So you can’t substitute it for wheat flour in regular recipes. Also, you need to measure very carefully, not guess at the right amount. A tablespoon can made a huge difference in the texture of your baking. Coconut flour absorbs liquid like crazy.
- In the beginning you’ll be surprised at how many eggs coconut flour recipes call for – more than twice as many as you’re used to. When you’re baking with coconut flour, you’re actually making a protein food, not a starch.
- Another thing to know it that it’s very high in fiber. Most people are trying to get more fiber in their diet, so this is good news. For low-carbers, it’s terrific. The net carbs on one of these biscuits after subtracting out the fiber is 2 grams.
- One more tip about baking with coconut flour is that the cooking time will be less than the same type of baked goods made with wheat flour.
Coconut Flour Cheese Biscuit Recipe
Yield: 10 Biscuits
5 large eggs
1/3 cup coconut oil, melted
1/2 cup coconut flour, level
1/4 teaspoon salt
1/4 teaspoon onion powder, optional
1/2 teaspoon aluminum-free baking powder
1 cup grated cheese, medium cheddar
In a measuring cup, beat together the eggs and the oil. In a medium bowl, stir together the dry ingredients. Pour the wet into the dry and stir until all the dry ingredients have been thoroughly mixed in. Add the cheese and stir again. Let the batter sit for a few minutes so it can thicken.
Drop the biscuit batter from a spoon onto parchment paper on a baking sheet. Form ten biscuits. They can be touching. If you want to shape them a bit, you can do it with your fingers, but don’t fuss too much. The dough is sticky, so just enjoy the rustic look of drop biscuits. Bake at 400 for 15 minutes.
Divide the finished batter into four or six portions depending on the size bun you want. Cover a baking sheet with parchment paper and spoon the batter into mounds. Shape slightly with your fingers. Bake at 400 degrees for 16-18 minutes. Watch carefully, and remove from the oven if they start to brown. When they have cooled, split them by putting one hand on top of the bun and, with the other hand, gently cutting parallel to the kitchen counter with a bread knife.
Variation: Artisan Bread
You can use the same recipe to make an attractive, rustic artisan loaf. To the dry ingredients of the recipe above, add 1/4 to 1/2 teaspoon of dried flake oregano or dried flake basil, or some of each. Use the smaller amount unless you like a highly herb-flavored bread.
Instead of cheddar cheese, prepare 3/4 cup of feta cheese. We like to use goat’s milk feta. Pat it dry on a paper towel, then crumble it. Drain and dry 5 to 7 olives, and slice thinly. Add all of the cheese and most of the olives to the batter. After it sits for five minutes, turn it out onto a parchment paper covered baking sheet or pizza pan and shape it into a round loaf. The dough is sticky so use a light touch. Sprinkle the top with the remaining olive slices and a few rosemary leaves and dried herb flakes.
Bake for 22-25 minutes, watching carefully so it doesn’t brown too much. Transfer to a serving plate and cut into wedges at the table.