Almond Flour Biscuits, Low Carb, Gluten Free, Wheat Free

Almond Flour Biscuits, Low Carb, Gluten Free, Wheat Free

October 11, 2019 100 By Ewald Bahringer


Hi my name is Lisa. Welcome to HomeMade healthy Today we’re gonna make biscuits. The
nice thing about these biscuits is they are grain free. They arre actually made with almond flour. You can get almond flour at your local
grocery store but it’s sometimes expensive. I use Honeyville Farms. I have it shipped. It’s nice. The shipping’s only $4.95. You can also use unblanched almond flour.
And what that means is that the skin is still left on the almond when they grind
it. It’s not going to make your biscuit as pretty, it’s a little bit more of a hearty biscuit,
but you’re able to do substitute that without any difficulty. So out of our five
ingredients I’ve already measured out a cup and two tablespoons of almond flour. Another tip is that you want a store that
in the freezer. Actually you should store all your nuts in the
freezer. It keeps them fresher. So we’re gonna put in our cup plus
two tablespoons of almond flower. And it does stick. Next we are going to put in two tablespoons of
butter. Also we’re going to add half a teaspoon of salt and some baking powder. About a teaspoon. We’ve already measured out a teaspoon of uh… baking powder. You will want to use the
aluminum free. And that’s just gonna go in here. And then half a teaspoon of salt.
I use sea salt. You can use celtic sea salt. Any of those are fine. I’m just going to do a couple of grinds into it. A little saltier may be better. What you want to do is use a fork if you don’t have a pastry cutter. That’s what this is called the pastry
cutter. I don’t know if you can see that. It’s an interesting tool. Anyway you’re going to use it to cut the butter into the almond flour. And there is, you know, not an exact science to it. But you want to get it
mixed in pretty good. And what’s gonna happen is your almond flour will get kind of
crumbly looking. And I use a knife on the pastry cutter just to get it
loose. And you’re just going to work this
for just a few minutes. And it’s important to have your butter
nice and cold for this. It cuts in better. And like i said
I keep my almond flour in the freezer. So that
actually helps with this as well. Next we’re gonna take three-quarter cup of egg whites. Now you can use three large eggs and just use
the whites then save the yokes for another time. Or you can just buy a carton of the
egg whites and it works just as well. So what you wanna do is you want to um… kind of whip this until it’s a
little bit frothy. So you got a little bit of froth. Alright, let me get my pastry cutter
cleaned off here. And let me tell you, gluten free baking
is easy. Almond flour and coconut flour are great to work with. Today we’re not
going to be using any coconut flour but for a lot of the recipes that we make you will see that I
use a mixture of both. This recipe is adapted from one I found on one of
the blogger’s websites. And it is so easy and tastes so good. So what we’re gonna do now
is take our frothy eggs and just pour it right in to our almond flour mixture. We’re just going to stir it. Easy peasy! Looks good! Now it looks really runny. What you need
to do is put it in the refrigerator for fifteen to twenty minutes. That’s really where the magic is. And if
you don’t do that, then I don’t know how good the quality of the biscuits will be. So luckily I’ve already put one in the fridge
so we can take it out and… and use it. And I’ll show you how to put it into the
muffin-top pan. This is a muffin-top pan and if you can
see this is a great this is great for making
buns, for making biscuits. It’s really great in wheat-free cooking because it helps hold the
shape whatever making while you’re making it. I bought mine on Amazon. I’ve used it a lot. It works really
well. It’s gonna make six small biscuits. You can make four
big biscuits or six small ones. So I went ahead and greased the six because I’m gonna make
six small ones first. I’m going to put this in the fridge.
Wala! So this is what it looks like
when it comes out. It’s thicker. The butter is all hardened. It’s all mixed well together. So now you just put it in the pan
and in the oven. Your going to cook it for approximately ten minutes but check on
them. When they start to brown is when they’re
ready to come out. They’re cooking on 400 degrees. So
it’s not like a traditional rolled out type biscuit. But they come out so good and
they reheat well. You can put them in the toaster oven. I also have a killer
sausage gravy recipe that will make for you guys to see. You’ll really enjoy
that. It’s just like the real deal. It’s been ten minutes. Let’s take them out. Perfect! You can let them get a little browner but I
think these are just right. Now if you make the four biscuits they’re like Grands, they’re giant.
These are just your average biscuit. Let me get one out here so you can see
what it looks like inside. When they cool off they usually
don’t stick. It’s when they first come out of the oven they’re a little bit stickier. There it goes. Nice and golden on the bottom.
They’ve got a nice crunched to them. They stand up a lot better when
they’re not quite so hot. But look at that inside. Isn’t that beautiful. It’s yum! So you can put some almond butter in
here with a little bit sugar-free jelly. And then eat away. So good. Thank you so much for watching. If you wanna subscribe to my videos you can see me make more delicious recipes. Thank you so much for your time.