Coconut Milk Biscuits (gluten, grain, and dairy free)

Breads & Muffins | 0 comments

Shared By: 2015 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 Cups Almond Flour, blanched
  • 1/2 Cup of Arrowroot Flour
  • 1/4 Cup of Tapioca Flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt, heaping
  • 2 Tablespoons Honey or Maple Syrup
  • 2 Tablespoons Coconut Cream
  • 2 Large Eggs, Room Temp
  • 3 Tablespoons Fat, I used Palm Shortening
  • 1/2 teaspoon Apple Cider Vinegar


  • Mix all dry ingredients in a large bowl and use a whisk or sifter to make sure there are no clumps and it is blended well.
  • In a smaller bowl mix all of the remaining wet ingredients.  Use a whisk to slightly whip the eggs and blend all of the ingredients.
  • Add the wet ingredients to the dry and use a spatula to fold them together.  If it is still moist add some more tapioca flout until it is a stiffer dough texture.  It sure be soft but firm.
  • Preheat oven to 350°.
  • Get a baking sheet and line it with parchment paper.  Using a spoon scoop/drop the dough onto the sheet pan.  Leave about 2 inches between them so that they cook evenly.
  • In Colorado these will take around 15-20 minutes to finish.  Wait until they are slightly browned and give them the tooth pick test.  Let cool for around 10 minutes and then they will be ready to eat.


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