Vegan Recipes | Not That Kind of Vegan

Gluten Free Biscuits

Let me tell you, it has been a long time since I have had a biscuit! I have never found a gluten free biscuit recipe that wasn’t either super dense or grainy from using rice flour. Well, fortunately for all of us, oat flour really is a little miracle. These biscuits are super light and fluffy and will make your gluten free fantasies come true! Plus they are oil free and vegan. This is how we made them:


1 cup plant based milk (recipe here)

2 tsp apple cider vinegar

2 cups gluten free oat flour

1 tbsp baking powder

1 tbsp psyllium husk

½ tsp baking soda

½ cup cashew cream

¼ tsp salt


Preheat your oven to 450F.

Line a baking sheet with a silicone baking mat or parchment paper.

I make cashew cream by the batch, but to make some just for this recipe, you just need to soak your cashews in boiling water for about 20 minutes and blend them with an equal amount of water to cashews. I did not test this measurement, but starting with ½ cup cashews to ½ cup water is a good place to start. Do be sure you measure this mix to make sure you are using ½ cup cashew cream.

In a small bowl, mix the plant milk and apple cider vinegar. This will make vegan buttermilk. Yum! Let it sit for about 5 minutes.

In a medium bowl, add the oat flour, baking powder, psyllium husk, baking soda, and salt. Mix them up, then stir in the cashew cream. Next stir in the plant based buttermilk, The batter will be somewhat liquid and slightly lumpy. Let it sit for a couple of minutes, and the soluble fiber in the oats will begin to absorb the liquid, and it will set up a bit.

Drop the biscuits onto the prepared baking sheet using a big spoon. You want 12 biscuits. In theory, you could make less larger biscuits, but they will need to cook longer.

Bake your biscuits for 10-12 minutes. Then top with our Vegan “Sausage” Gravy or your favorite jam!

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