These Bacon Cheddar biscuits are also dairy free and are ready in less than 90 minutes (with rise time).
To Grandmother’s house we go…
To bring only the best biscuits! So, let’s get started!
I came across this recipe when looking for biscuits and tried a few, with many flopping, but when I came across Life After Wheat’s Gluten Free CloverLeaf Rolls I felt compelled to give them a try and luckily they turned out great!
For the second batch, I put my own spin on it, and made the recipe the one I have provided. To add a bit more of personal flair to the recipe I used dairy free whipped butter, dairy free cheddar cheese, and breakfast’s favorite friend bacon!
Which is a great flavor combo, but also a great 100% dairy free combo as well.
Here’s What You’ll Need
All purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
Instant yeast
Sugar
Garlic powder
1 large egg
Whipped Dairy free (or normal butter) + more for brushing
1/2 cup shredded dairy free cheese (I used Violife cheddar)
Bacon
Feel free to throw on a red jacket or dress to channel pure Red Riding Hood vibes…I can guarantee you the biscuits will taste 20% better if you do!
Keep It SIMPLE
These biscuits are very easy to make, but can easily be made dry if you add too much flour. It’s important to add enough water to the dough to make the consistency a bit on the watery side. The image above shows what the dough should look like (consistency wise). As a reminder, if you use a different brand you may have to alter the amount of water you add.
If you’ve baked gluten free before, then you know the flour has a tendency to dry out very easily. That is why it’s important to add more water to anticipate the absorption of the moisture from both the water and the butter.
The Key To The Perfect Gluten Free Pull Apart Roll
When adding the dough to your muffin tin, roll the dough into any size you would like, just make sure it fits the muffin tin snugly with 3 rolls of dough in it. Mine were about 1-1/2 inches big.
I would recommend making the dough balls on the smaller side as you don’t want the dough excessively overflowing the muffin.
If you find your dough is hard to roll because it is sticky (it should be) I would recommend spraying non-stick spray on your hands or rubbing an oil of some sort to help you mold the dough.
Let These RISE
There isn’t much rise time needed for these, but it’s important to:
Mix the yeast with a bit of water (about 2 TBSPs) before adding it. This will make the yeast more effective at doing its job.
Cover them in plastic wrap and store in the fridge for at least 25 minutes.
After The Gluten Free Bacon Cheddar Pull Apart Biscuits have completed their 25 minutes in the fridge to rise you may uncover them and bake at 350 degrees for 15-18 minutes. Allow the biscuits to cool for 15 minutes and then enjoy!
The easiest and simplest dairy free and gluten free biscuits that you’re grandma (and everyone else) will love!
Ingredients
Scale
1 3/4 cup + 2 Tbsp all purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
1 Tbsp instant yeast + 2 TBSPs warm water
1 Tbsp sugar
1/4 tsp baking powder
3/4 tsp salt
Heaping 1/4 tsp garlic powder
1 large egg at room temp. You can also take an egg from the fridge and submerge it in warm water for a few minutes and this should do the trick.
1/2 cup
Heaping 1/2 cup of melted whipped Dairy free (or normal butter) + more for brushing
1/2 cup shredded dairy free cheese (I used Violife cheddar) but feel free to use normal dairy cheese if you prefer
4–6 Slices of cooked bacon. This may vary as you and your guests may have a preference when it comes to bacon
Instructions
Preheat the oven to 350 and spray a muffin tin with non-stick spray. When done, set aside.
Mix the yeast with 2 TBSPs of warm water (key word here being warm) if you add hot water it will kill the yeast resulting in rise-less dough. Set aside for 5-8 minutes.
Add all dry ingredients (flour, garlic powder, sugar, bacon, baking powder, salt) into a large bowl. When measuring a flour use a straight edge to ensure you are not adding too much flour.
Melt the butter in the microwave for 30 seconds. When done, let it cool for a few minutes until it is warm.
Add the rest of the water (1/2 cup) and mix it with the butter, yeast, and egg until it is combined.
Add the wet to the dry and mix until no flour pockets are visible. Your dough should be very sticky. if it is on the thicker side add a little more water.
Using your hands, roll the dough into a ball. Spray your hands with non-stick spray or cover them in oil to help the dough not stick to your hands. You should have three equal balls of dough fitting snug into each muffin tin. When done, you will have 9-10 muffin tins full depending on how big you made the dough balls.
With a small brush (pastry or rubber), spread the additional melted butter on the rolls. This will great flavor!
Once the dough is used up, wrap the tin with plastic wrap and store in the fridge for 25-30 minutes. Be sure the plastic is tight enough to not let air out.
Once the dough has risen, bake in the oven for 15-18 minutes. The biscuits should be ready once they brown a tad and have no dough residue visible when pricking them with a toothpick.
Let the biscuits cool for at least 15 minutes and serve!
Long gone are the days of spongy gluten-free snacks that fall apart in your hands.
Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.
To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.
These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.
Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…
I know what you’re thinking…
It’s TRAGIC!
And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.
Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.
Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.
When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!
I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.
Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!
Ingredients
Scale
Dry Ingredients
1/2cupvegan protein powder
1/4cupCoconut flour
1cupall-purpose gluten-free flour of choice
1tspBaking powder
1/2tspBaking soda
1/2tspSea Salt
1/4 cup dairy free semi-sweet chocolate chips
Wet Ingredients
3MediumSpotted bananas
1ContainerNancy’s non-dairy oat milk yogurt
2tspVanilla Extract
2Wholeeggs
5TbspPeanut Butter
3TbspHoney
2TbspCoconut sugar
1/2cupNon-dairy milk
Instructions
Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
Mash the bananas and add them into a large bowl and combine with the wet ingredients
Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
Bake in the oven for 70-75 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
Cut into 9 Hefty Slices
Notes
You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.
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