These soaked gluten-free biscuits are moist, light, and tasty — even after a few days (if you can get them to last that long!). This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits.
For the gluten-free flour blend, I used equal parts of these fresh-ground flours: millet, sweet brown rice, hulled buckwheat, and tapioca.
Cinnamon and Honey Gluten-Free Biscuits
These soaked gluten-free biscuits are moist, light, and tasty — even after a few days (if you can get them to last that long!). For the gluten-free flour blend, I used equal parts of these fresh-ground flours: millet, sweet brown rice, hulled buckwheat, and tapioca. Makes about 24 biscuits.
Ingredients
- 2 cups gluten-free flour blend can't be warm from grinding or will melt the coconut oil
- 6 tablespoons coconut oil generous; chilled if liquefied at room temp (like during the summer)
- 1 tablespoon raw apple cider vinegar or , kefir, Kombucha, yogurt, or whey
- 1/2 cup raw whole milk or dairy-free milk of choice
- 2 tablespoons raw whole milk or dairy-free milk of choice plus additional as needed
- 2 tablespoons raw honey
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
Instructions
The night before...
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Cut coconut oil into flour with a pastry cutter or fork, until coconut oil is the size of peas or smaller.
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Lightly stir in the raw apple cider vinegar and milk.
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Cover and leave on the counter for 8 hours or overnight.
The next day...
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Preheat oven to 450 degrees Fahrenheit.
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Mix in the honey, cinnamon, baking soda, baking powder and sea salt — gently. If it is not mixing well and needs a bit more moisture to make a workable biscuit dough, add additional milk as needed.
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Transfer the dough to a clean, floured surface and roll into a rectangle about 1/2-inch thick.
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Using a knife or pizza cutter, cut into 2-inch squares.
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Transfer squares to a coconut-oiled cookie sheet (or parchment paper lined), leaving space between.
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Put sheet in oven.
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Bake for 8 to 10 minutes, until golden brown.
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Transfer to cooling rack.
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When cool, store in an air-tight container.
Enjoy! If you mix up this recipe at all, be sure to share what you did in the comments — and how they turned out!
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Wow this look great!
If I have millet at home could I just use my coffee grind to make millet flour??
Thanks!
Joy
Joy,
I use a coffee grinder to grind whole grains when I’m just doing a small amount. I don’t use it to grind coffee at all though.
Anne
Yum! I’m starting these today! 🙂
I just use coconut sugar and omit the cinnamon for regular biscuits, and I sub 3/4 cup of Kefir or raw cultured buttermilk for the milk and acv. I’ve tried using King Arthur and nameste flour mixes and both turn out perfect.
These biscuits look really good, Wardee. I’m always trying to find gluten-free baked goods that I can bring to potlucks where there’s almost nothing for those who can’t eat gluten.
This is a true newbie question, but does buckwheat come “hulled?”
Thanks!
.-= Ellen´s last blog post… Green Calculators =-.
@Ellen – Yes, you can buy buckwheat without its hull. As a flour, this is sometimes called “white buckwheat flour” The purplish buckwheat flour you often see is from buckwheat still in its hull. Enjoy!
did you just hear that…..my stomach rumbled. These look really yummy and just in time for my “what am I going to cook for breakfast” moment. Thank you!
Hi! 🙂 This looks amazing and I have a couple gallons of raw milk that I’d like to use to try some new recipes. The only thing is…I don’t have gluten-free flours. Could I use whole wheat or whole spelt and just proceed with the recipe as normal? Let me know…if I can, I’ll start soaking tonight! 🙂
Thanks!
Mama Rissa – yes! Use this recipe:
https://traditionalcookingschool.com/2009/07/15/cinnamon-honey-spelt-biscuits-with-raisins/
It shows you how to use it for sprouted or soaked spelt flour.
You may have to add additional milk at the very end – to get a good consistency.
These sound really good, I can’t wait to try them!
.-= Rebecca´s last blog post… Tuesday Twister – Week of 2/23/09 – Beets, Beans, and Arugula Pesto =-.
Thank you so much! I cannot wait to try these. I have been looking for healthier recipes for gluten-free baked goods, and this is one that will fit the bill!
What temp (F’) do you bake at?
Rebecca -Oops! Forgot to include that. 450 degrees F. It is in the recipe now.
Wardee—These look and sound delicious! I’ll be adding them to our breakfast rotation soon! I do have one question: This time of year, my coconut oil is solid at room temperature, and I shouldn’t have a problem with it melting in the soaking batter when I leave it out on the counter overnight. But in the summer, my coconut oil is liquid at room temp. Would it be advisable to refrigerate the soaking batter overnight when the hotter season arrives?
Love,
Sonya
Yum! I’m going to get these going right now for breakfast tomorrow. Good thing too because I was totally blank on breakfast ideas for tomorrow. Thanks Wardee! I think Ill put some orange peel in mine and maybe some raisins. MMMM!
Oh, and Im going to use millet, brown rice and ivory teff flour instead of buckwheat and see how it turns out!
Thank you for including gluten-free for us! Sonya just recently made me aware of your fantastic blog. I’m thrilled about the class. A whole new world for me. 2 of my 4 kids are somewhere on the autism spectrum, but I really think that with these cooking changes we will eventually be able to allow gluten and raw dairy back in. But for now, the gluten-free is so helpful!! Thank you!!
My little nephew is coeliac so if i get the chance I will email this to my brother who lives in saudi and perhaps they can give it a try.
thanks
We had these biscuits for breakfast this morning. The kids loved them even though my dd turns her nose up at coconut oil and raisins. I had to add a bit more milk as my mixture was too dry. They turned out wonderfully.
Thank you for providing such wonderful recipes and especially taking into account specialty diets! It can be so challenging to figure out substitutions; I really appreciate you helping us out with this. Will be trying these tomorrow with unhulled BW flour and arrowroot for the tapioca.
Wardee, I have the same question as Sonya did about whether to soak the batter in the refrigerator during the summer here in hot AZ. But also, I was wondering if I can substitute whole-wheat pastry flour (or even just regular whole-wheat flour) for the gluten-free blend, and if so, do I use the same amount?
Thanks! I can’t wait to try these. They’ll be my first “soaked” recipe!
:-)Wendy
.-= Wendy´s last blog post… Who needs sitcoms when you’ve got kids? =-.
Sonya & Wendy – If the temp is much over 80, I’d refrigerate the dough.
Wendy – yes you can use whole wheat pastry flour or spelt flour in these. Use 2-1/4 cups.
OK, after having leaving such a good response about your muffins yesterday I have to say these just didn’t work for me!! : ( I used a blend of buckwheat, chickpea, arrowroot and rice, and used coocnut milk for the liquid. They were way too wet…the thought of rolling them out was laughable, so I added enough arrowroot to be able to make them into balls, and they sort of melted into cookie shapes. They were still good enough for me to eat several in one sitting, but definitely not biscuits!! Any suggestions?
PS–About the frosting recipe, it’s not very unique to me, just a slightly midified and more nourishing version of one I found online. I can certainly share it and the original source if you are interested. Thanks for all the info.
Oh, dear, Michelle! I am sorry it wasn’t so good. You know, I don’t normally work w/ chickpea flour. I wonder if it is less absorbent than the other gf flours? I’d say next time use less liquid, or try using a more absorbent flour, if that is the case. I would love the info on the frosting. 🙂
Hi Wardee,
I’ve been exploring your site a lot in the last few weeks, first because of all of your great posts on sprouting (I’ve discovered that I LOVE sprouting), and more recently because of your many gluten-free recipes. I was wondering if you could tell me about grinding tapioca flour. I recently got a Vita-mix, including the grain grinding attachment, but I’m not sure what sort of tapioca I need to buy. When I looked at Azure, they have tapioca pearls, granules and starch. Would pearls be the best choice? Any advice you can offer would be appreciated.
Also, does tapioca need to be soaked like other grains? I’m discovered many gluten-free recipes in the past few days, but very few of them are NT-friendly, so I’m not really sure how to best prepare these types of alternative grains.
Thanks!
Meghan
Hi, Meghan!
I buy the pearls and grind them in the VM. Surprisingly, they need to be ground for about the full minute or more because otherwise the texture is not even. I think you could buy the granules and grind finer, or even buy the starch and use that as the flour. So, any are fine.
I am not sure whether tapioca needs soaking or not. I will have to look into that. Usually, I use it in a blend with other gf flours, and then revise the recipe to include a soaking. Which means it gets soaked, and this certainly can’t hurt. When you buy tapioca pearls, the directions on the packages say to soak. So erring on the side of soaking is probably a good thing.
I am not through updating all my old recipes to be NT-friendly. So if you run into one that doesn’t include soaking or good fats, be sure to ask me if I have an update!
Thanks for your reply! In rereading my earlier comment, I realized that I was a bit unclear; I meant that I’ve found a lot of gluten-free recipes on the Internet in general, but was unsure how to adapt them to follow NT principles. So your site has been really great, since many of your recipes adhere to both. I also can’t eat eggs right now, so those recipes have been really helpful as well. =)
I have a neighbor who has to eat GF. I’d like to take her something (as she is a new neighbor) but I don’t have the means to grind my own flours. Is there a GF brand of flour that I can purchase?
Would you have any recomendations on some gf flours that could replace the buckwheat flour? I don’t do well with buckwheat 🙁
Hi Shaina,
Wardee answered your question in today’s podcast: https://traditionalcookingschool.com/2014/10/31/kyf-090-curly-hair-styling-more-listener-questions/
I wonder if you could do Almond flour and a little coconut to make them grain free. We are GF here but these look soooo good!
I’m new to cooking with non-white flour. Can you give me an idea or two as to what would be a good gluten free blend to start with?
Hi Julie,
Here are a couple of blends that we recommend in our Allergy-Free Cooking eCourse.
Whole Grain Gluten-Free Blend
? Sweet brown rice flour* or brown rice flour
? Sorghum flour
? Buckwheat flour
? Millet flour or amaranth flour
Combine and mix equal amounts of the above flours. Store in fridge or freezer and use as needed. Feel free to
add more flours or change up the ratios. For instance, you could use half sweet brown rice flour (for the
gelatinous properties) and then the other half of the blend would be a mix of the other flours.
All-Purpose Light Gluten-Free Blend
? Sweet brown rice flour* or brown rice flour
? Sorghum flour
? Buckwheat flour
? Tapioca flour or arrowroot powder
Combine and mix equal amounts of the above flours. If you desire a “lighter” flour, increase the amount of
tapioca or arrowroot to up to half of the mixture. Store in fridge or freezer and use as needed.
Millie
GNOWFGLINS Support Team
Thank you so much, that’s very helpful!
Thank you dor the recipe. I made these biscuits tonight and it turned out really good. The texture is excellent! I used sorghum, brown rice flour, purple buckwheat, tapioca FLOUR (not starch. Didnt know it was tapioca starch that was needed). And added some leftover grated cheddar.
It was good tho I’m not sure if I’m reacting to the buckwheat or maybe purple buckwheat is a little bit gritty or could be the cinammon, as I had a very uncomfortable bit of gritty after taste at the back of my throat. And I could smell something really beany even tho there was no bean flour used. All in all, both hubby and son thought it was excellent and didnt have the issue I had with it.
Think next batch I will do it with sorghum, teff flour, brown rice flour and tick starch and see what s the difference.
Hi, I am making these now and just realized that the recipe calls for unrefined coconut oil which has a smoke point of 320-350 and it says to bake at 420? Wouldnt that destroy the oil and make these biscuits very unhealthy? Do people consider this when baking? Im going to try to bake them at 320 and see what happens and maybe next time use refined coconut oil…
Hi Wardeh!
I tried this recipe the other day (with almond milk) and it was delicious, however I did not roll out the dough (bc I hate rolling GF!) I thought I could roll them in my hand and shape them on the pan but they came out like flat cookies! I am tried them again this morning (with goat’s milk) and I rolled out the dough, and again they are flat cookies! What could I be doing wrong?BTW, thank you for all of your posts! You inspire me to want to have a little homestead (I just wish I had a hands on mentor lol.)
I don’t know what I did wrong, but I think was the first inedible thing I ever made. 🙁 They sounded so good, too! Mine came out gritty, sandy, and not at all sweet or with cinnamon flavor, and I added extra cinnamon. They also never rose.
Is there a standard substitute (or substitutes for coconut oil? I keep seeing all these great recipes! But… I am allergic to coconut ????
Hi Shanyne,
You could use butter in this recipe.
This was my first soaking recipe I’ve ventured to try and I am so excited to say it was a success! We have company coming tonight for dinner so I thought I would give these a try for our breakfast and then try the “regular” ones for dinner. I made plenty of mistakes along the way but my family loved them! We ate them warm with honey butter and my girls kept asking for more. 🙂 The best part was when I was packing their snacks for church (our church is notorious for providing delicious junk food for snack during kids church so we send our own) and both my girls (9 & 4.5) asked for biscuits for their snack! Win for mom!!
Now my question is, do they freeze well? And can you double the batch? I am wanting to do batch cooking and have a couple of weeks’ worth of food stored away. Although I’m sure they’re not as delicious thawed as they are fresh, I’m curious to know if they’re freezable?
Wardee, Thanks so much for the encouragement to try new things! I’m only half way through the Fundamentals 1 course and LOVING it! I’ve got oats soaking on the counter for granola and my 2nd batch of flour soaking for tonight’s biscuits. (I even had my 9 y/o help prep it so she can start helping.) It’s so gratifying to provide my family with food they love that I prepared with my own hands! Thanks for all the help so far in making that happen! 🙂 Many blessings to you and your family!
Warder, I bought a large bag of coconut flour, and do not know how to bake with it. Any pointers or recipes for a novice ?
Thanks,
Randy
Hi Randy,
We do have an article on Baking With Coconut Flour that would be a good place for you to start. It includes general information and links to a few recipes: https://traditionalcookingschool.com/2012/10/24/a-primer-baking-with-coconut-flour/
Millie
Traditional Cooking School by GNOWFGLINS Support Team
Could it be? A gluten free baked treat without xanthan gum?! Yippee! Has anyone made these as drop biscuits?
Hi Jennifer,
Wardee hasn’t made these as drop biscuits. But you could certainly give it a try!
Millie
Traditional Cooking School
These sound divine! Love the sound of the soaking step. Curious: I don’t need gf and also don’t have reliable access to gf flour (I’m in Nepal) — could I use regular old whole wheat flour? Would any of the steps change with ‘glutenous’ flour?
Hi Erin Joy,
You can use whole wheat flour. You’ll have pretty much the same end result. You’ll want to start with less flour and add more as needed for consistency. 🙂
Millie
Traditional Cooking School Support
Hi, Thank you so much for your wonderful healthy recipies.
I started making these with cassava flour, and after mixing the first ingredients to soak, flour, milk, whey , coconut oil, my mix is still dry and powdery. shouldnt it be wet and stick together to ferment the flour? Will it still ferment and break down the flour? Do you think I should add more liquid to adjust it to the right moisture?
Thank you so much
Shanti
Hi Shanti,
If using cassava, you can’t just substitute 1:1 (no matter what the package says 🙂 ). You either need to add more liquid or use less flour so you get a biscuit consistency.
~Millie, TCS Customer Success Team
Hi Millie, thanx for responding. Your right, the cassava flour soaked up a lot more liquid, I had to add at least an extra 1/2 to 3/4 cup. But they still turned out super good. The best grain free buiscuts Iv had! They would be my absoulute favorite if they were sourdough also. I’m gonna have to experiment with that.