This morning we had these gluten free biscuits for breakfast with some (no added sugar) blueberry jam. They were just what we were in the mood for and nice and filling because of the beans. I used to think it was unusual to be baking with whole cooked beans, but then I realized that lots of people use bean flour. I’m just using whole beans rather than flour. Maybe it’s not so odd 😉 I love beans for the texture they give my recipes, and because they are high protein/low carb. Plus, beans are super inexpensive, and cooking my own dry beans is even less expensive than buying canned.

These biscuits may look familiar. That’s because they aren’t an entirely new recipe. I’ve made them a dozen times using this recipe with buckwheat flour, and Zoe (the pickiest), Ashley, and I love them so much. Andy (the second pickiest) however, detests even the tiniest bit of buckwheat in anything. So today I decided to try making them with brown rice flour in place of the buckwheat, and they came out delicious. Zoe and I said we still prefer the buckwheat version, but this one was really good too.

Gluten Free Biscuits

(egg-free, gluten-free, casein-free)

Add to food processor:

1 & 3/4 cup white beans (I use navy)
1/2 cup applesauce
1 tsp guar gum
1.5 tbsp flax meal
1/4 cashew milk (or other milk substitute)
(How to Make Cashew Milk Video)
1 tsp apple cider vinegar
1/4 tsp vanilla liquid stevia
1 tsp vanilla extract
2 tbsp honey or coconut sugar for vegan
1/4 tsp sea salt
1/4 cup ghee or coconut oil for vegan

Puree. Add:

1/2 cup tapioca or potato starch
1/2 cup brown rice flour (you will need more flour if you live in the NW)
1 tsp baking soda
1.5 tsp baking powder

Drop onto greased baking sheet in tall piles and bake at 350 degrees for 15 to 20 minutes.
I make about 10 biscuits and they take around 18 minutes in my oven.

♥, Kelly

PS People often ask me what kind of beans I use in my baked goods, and I have to tell you something really cool. I use all kinds! I’ve used at least five different kinds of dry white and red beans, which I soak for 12 hours, strain, and cook in fresh water myself. None of us have ever seen any difference in the taste of my recipes by using different beans. The color changes of course, if you use red beans, but that’s it. Like you can always find nuts soaking on my counter, you can always find cooked whole beans in my fridge. 🙂