Gluten Free Biscuits (Gluten Free, Grain Free, Nut Free, Primal)
I’m ridiculously excited about this recipe– it’s relatively easy to make (I’m NOT a baker and even I can make it!) and unlike so many of the gluten free baked goods I’ve found, it doesn’t contain any ‘weird’ ingredients like xanthan gum or agar agar.
Plus, it’s VERY inexpensive to make– contrast that to the commercially available GF breads and I assure you that not only will your tummy thank you but so will your wallet!
These biscuits taste a bit like a souffle and a bit like Challah bread– but lighter and fluffier, with less ‘chew’. They’re great for a sandwich, as hamburger buns, or even just eaten plain. For this gluten free girl, these are LIFECHANGING.
6 eggs, separated
6oz whipped cream cheese, NOT softened.
1/4 tsp cream of tartar
1/4 tsp dried mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
Oil, for greasing the muffin tins.
Optional Awesomeness: 1/2 cup grated Parmesan cheese (this will make the biscuits a bit chewier– in a GOOD way!), you can also add dried herbs: oregano, rosemary, parsley, etc to amp up the flavor.
Hand or stand mixer. (THIS is a hand mixer, in case you’re not familiar)
Two mixing bowls, cupcake/muffin tins.
Preheat oven to 300*F.
Separate the eggs. Add cream of tartar to the egg whites, beat them until stiff peaks form (you know that they’re done when you can turn the bowl upside down and the egg whites don’t budge).
Add cream cheese, Parmesan cheese and all spices to the egg yolks, mix thoroughly. Using a spatula, gently fold the yolk mixture into the egg white mixture taking care not to lose too much volume. Scoop mixture into muffin tins– recipe should yield 12 muffins.
Bake for approximately 25 minutes, start checking after 20 minutes; “Bread” is done when it’s golden brown. It will come out VERY fluffy and then, as it cools, it will lose a bit of volume (this is completely normal!)
You can make these ahead and freeze them– just allow to defrost in the fridge or reheat in a toaster oven or in the microwave.