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Chestnut Black Pepper Biscuits with Dill

Posted by cleanteam


I love biscuits, but desperately wanted a good gluten-free option, and this is the fruit of my labor. It was actually pretty easy. These do require some unique ingredients, but if you're going to be doing gluten-free baked goods for awhile, these are staples to keep in your pantry. Leftover chestnut puree makes a wonderful spread, addition to salad dressings or can be used to make creamy soups.

Gluten-free baking is never going to be quite the same as regular baking, so be patient and experimental and don't be afraid to keep adding more "flour" if it looks too wet, you want the consistency to hold together like regular biscuits.

Baking tip: be aware that if you use coconut flour for your baking, you'll need to add more liquid as it tends to act like a sponge with moisture.

Makes roughly 11 biscuits, depending on how large you make them


2 cups almond flour
1.5 cups gluten free flour of your choice (brown rice or coconut work well)
1/2 cup tapioca flour
1 tablespoon tapioca starch
1 teaspoon baking powder
1 tablespoon coconut sugar (granules) or if you use coconut nectar, you may need to add a bit more flour or slightly less milk
1/4 cup walnut (or olive) oil
3/4 cup chestnut puree
1/2-3/4 cup almond milk (start with the 1/2 cup and only add more if needed)
1/2 teaspoon sea salt
a few cracks of fresh ground black pepper
1 tablespoon dill


Add all ingredients, except the chestnut, almond milk and dill in a bowl.



Mix until combined and add the chestnut puree and almond milk.





Add the dill and any additional flours you may need to adjust consistency so it's firm and holds together so you can cut the biscuits.





Lightly grease a baking sheet with coconut oil and preheat oven to 450.

With the top of a glass or a cookie cutter, cut biscuits out of the 2" thick dough and place (close together) on a baking sheet.






Bake on the middle rack for 14 minutes, or until the tops are golden brown and when you lift the bottoms, they should be firm and slightly golden as well. I would suggest checking at 10 minutes, but they'll generally go the whole 14 minutes.




Recipe/Photography//Jenny Nelson


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Topics: Clean Life


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