Monday, November 26, 2012

vegan (gluten and soy free) buckwheat biscuits

This time of year I love to make soups, which pair nicely with salad and/or homemade bread.  Before my celiac diagnosis, I was definitely a carb queen.  I craved bread type foods all the time.  This is no longer the case, but I do enjoy fresh, oven baked bread from time to time.  However creating a bread that is both vegan and gluten-free, tastes really good and has fewer than 8 ingredients is quite challenging. After years of experimenting with all kinds of gluten-free flours, though, I have stumbled upon some combinations that seem to work really well together - they also happen to be very nutritious, too.  I hope you enjoy my latest creation, which can easily be adapted to a scone (a suggestion by my good friend, Aurelia Spann) by adding a bit of sugar (optional) and some cacao nibs, cranberries or anything else you might like.  The possibilities are endless, so have fun with them!


1 1/4 cup buckwheat flour
3/4 cup almond flour or other flour of your choice
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons coconut oil, grapeseed oil or butter (Earth Balance is my favorite!)
1 cup almond milk or other milk of your choice
1 tablespoon coconut vinegar or apple cider vinegar

Preheat the oven to 400°F. Mix together both flours, salt and baking powder. Cut in the butter or oil with a pastry cutter or fork - you can also melt the butter/coconut oil in a bowl in the oven, too.  Stir in the milk and vinegar and mix well. Grease a shallow tray or cookie sheet. Scoop out heaping spoonfuls directly onto the tray - I like to use an ice cream scoop for this.  Bake 12 to 15 minutes or until firm to the touch.  This recipe yields 6 to 8 biscuits, depending on the size.

“Peace goes into the making of a poem as flour goes into the making of bread.”

~ Pablo Neruda


  1. I have made these at least 6 times already; they are fantastic! I've settled on 1/4 cup each of almond meal, chia flour, coconut flour, and brown rice flour and find this combination delivers a delightful flavor and texture. I pat the dough out in a circle and cut biscuits instead of using the drop method, and like them better that way. It also helps to put the earth balance in the freezer a little beforehand, as colder fat makes the biscuits rise better. These are super fantastic warm with Earth Balance and marmalade or honey!

  2. Good to know, I will have to try out your combination next time I make these! :)


  3. Yum! I love the taste of the buckwheat. I made them with the coconut oil without melting it.

  4. I substituted oat flour for the almond flour and added about 1/2 C of Craisins. My yield is more like 13 biscuits.