One of the benefits about having your own garden is that you just need to walk outside to find the herbs/vegetables/etc that you need. And thanks to the Englishman’s stellar gardening skills, we have more rosemary than you can shake a stick at. So when life hands you rosemary, you make gluten-free rosemary biscuits.
This recipe is pretty easy to make, but it does require a few different gluten-free flours. If you don’t have all of the flours in your pantry, traditional all-purpose gluten-free flour would work. Heck, even regular all purpose or wheat flour would work.
I personally think the fresh rosemary really makes the recipe, but dried rosemary would work as well. Adding cheese to these biscuits would be a fabulous idea. Same with bacon.
90% of the time I gravitate towards making sweet treats, but since these came out so good, I can see myself making more savory baked goods in my future.
Gluten-Free Rosemary Biscuits (adapted from this recipe)
Ingredients:
1/4 cup blanched almond flour
1/4 cup flaxseed meal
1/4 cup tapioca starch
1/4 cup coconut flour
1 tsp Baking Powder
1 Tbsp Olive Oil
6 Egg Whites
½ tsp Sea Salt
2 tbsp fresh rosemary
Cooking Spray
Directions:
Preheat your oven to 400F.
In a large mixing bowl combine your almond and coconut flours, tapioca starch, flaxseed meal, baking powder and salt, Stir well. Add your egg whites, olive oil and rosemary and continue to blend until the mixture is nice and sticky.
Grease 6 muffin tins with cooking spray and gently scoop your biscuit batter into the tins. Top with fresh sprigs of rosemary. Place in the oven and bake for 15 minutes, or until the tops are lightly browned.
Remove from the oven and let cool. Personally I think these biscuits taste amazing with some butter and jam (got to love savory and sweet combos).
What savory baked good should I tackle next?
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