Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Scott Adams
    Scott Adams

    Coconut Milk Drop Biscuits (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Cindy.

    Ingredients:
    ½ cup brown rice flour
    ½ cup white rice flour
    ½ cup sweet rice flour
    ½ cup amaranth flour
    1 teaspoon salt
    2 teaspoons xanthan gum
    1 tablespoon baking powder
    1 teaspoon sugar (optional - amaranth flour is sweet)
    1 can (13.5 oz) cold and solidified coconut milk - not low fat.

    Directions:
    Preheat the oven to 450F degrees.

    Put all the dry ingredients in the bowl of a food processor run until all the dry ingredients are mixed. Open the food processor and add the coconut milk. Run the food processor just long enough to mix thoroughly. You might have to open it once to scrape down the sides. The dough should be airy. Drop by tablespoon full onto cookie sheet. Bake for 12 minutes. Makes about 18 small biscuits.

    I started making this in the winter and the coconut milk is always solid, with a little clear liquid in the bottom of the can. Im not sure how this would work with coconut milk that is liquid. If I was trying it with warmer, liquid coconut milk, I would add the coconut milk gradually through the feed tube while running the food processor.

    You could try other flour types, but I think the sweet rice flour makes a big difference in the consistency.

    These biscuits are really good heated up in a toaster oven.


    User Feedback

    Recommended Comments

    I am brand new to the gluten free diet and have attempted bread..and failed. (I am currently waiting for my bread machine to arrive). I am desperate for some bread and this one looked easy enough. It was awesome! The flavor is delicious. Mine "puffed up" and are toasty on the outside and perfect in the middle. I am not sure if they were suppose to puff up, but they taste great and helped in my bread craving! (I did use Jules Bread mix though. I used 2 cups and 2 tsp of the flour, and added all the other ingredients you had; sugar, coconut milk). Thank you.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

×
×
  • Create New...