A Gluten Free Holiday V (Breakfast & Brunch): Grain Free, Sugar Free Biscuits
Hope you’ve been enjoying the A Gluten Free Holiday event, which features a different holiday theme each Thursday until December 16th! This week’s host is Carrie from Ginger Lemon Girl, and she’s highlighting gluten free breakfast and brunch dishes (my favorite meal!). She’s also giving away some amazing cookbooks–so head over to Carrie’s blog to find some great recipe inspiration and share your own, or just enter the giveaway!
Seems we all focus on the “main event” meals during the holidays, poring over cookbooks or stressing about which dressing would be best with the tofurkey (okay, I know many of you don’t eat tofurkey–but it’s such a fun word to say, isn’t it?). But what about the meals after the big meals? What about breakfast or brunch? This week, Carrie will take care of all of that. First, she offers a fabulous recipe for. And she’s including a linky at the bottom of her post so that all of you can share your own breakfast and brunch favorites, too!
And by linking to Carrie’s post–or simply leaving a comment–you can enter to win one of these four fabulous cookbooks:
One of FOUR COPIES of Elana Amsterdam’s wildly successful cookbook, The Gluten Free Almond Flour Cookbook;
One of TWO COPIES of Silvana Nardone’s (autographed!) Cooking for Isaiah;
One of THREE COPIES of Diane Eblin’s ebook, The Gluten Free Diner; and
Gluten Free Breakfast and Brunch Recipes by Lori Karavolis!
So hop over to Carrie’s blog to enter, and see what’s on the menu for holiday breakfast and brunch!
If you’d like to check out the previous “A Gluten Free Holiday” posts, here’s the lineup:
- I kicked things off with How to Stay Healthy Over the Holidays (and a recipe for coconut-raspberry truffles);
- Shirley of Gluten Free Easily offered Thanksgiving Holiday Favorites (with no-fail pie crust);
- Alta of Tasty Eats at Home provided Gifts of Good Taste; and
- Diane of The Whole Gang gave us Side Dish Favorites
And now, on to breakfast. . .
Years ago, I jumped at the chance to go on a date with a guy from England–his name even sounded dashing (something like “Darcy Bedford”). Well, it was clear from the start that Mister Bedford perceived me to be a Cretin for my want of proper etiquette or decorum (and the fact that I lacked a decent stereo, as he judged it). After all, back in the Queen’s homeland, everyone grows up saying “pleased to meet you,” and “by your leave,” and “cheerio”; they don’t speak with their mouths full; and they are all very proper in every circumstance, you understand.
In this particular case, my twenty-something self was overwhelmed (I didn’t realize I should have been insulted): first, that the guy even asked me out (not only was he British, but an actor; not only an actor, but a working actor; and, most important to me at the time, he was terribly good looking–what the heck did he want with me?); second, that we went to a very posh restaurant; and third, that the table was set with a plethora of silverware.
Like an erstwhile Pretty Woman (though I, of course, wasn’t as pretty, or as tall, and I had much less hair. . . oh–and, right, I wasn’t a hooker), I had no idea which fork to use, nor which knife to grip. I followed Mr. Brittania’s lead and the meal worked out fine . The remainder of the evening, sadly, wasn’t nearly as successful, what with the bloke leaving my place in a huff almost immediately upon arrival, clearly miffed that I was not, as it turned out, a real-life counterpart to the celluloid pretty woman.
Whenever I think of British society these days, I think of High Tea and the elaborate spreads of cucumber sandwiches, bread with the crust cut off, watercress, and miniature scones with clotted cream. Clotted cream! I’ve never had the stuff, but anything rich and creamy evokes the notion of gustatory satisfaction. But it’s the scones, of course, that take the spotlight.
My mother used to buy prepacked sweets that were labeled “Tea Biscuits” when I was a kid. Inside were hydrogenated shortening-heavy biscuits studded with brown raisins. I loved their heaviness and density and the occasional sweet surprise when I bit into a sultana. To me, those were “scones” until my late twenties, until my office mate at work baked up true scones, with butter and cream–and I was converted on the spot.
These days, there’s no butter and no cream, but I still love the morning sweet breads and try to bake them as often as I can. Since the ACD doesn’t advocate too many grains (even if they are gluten-free), I’ve made these grain free (since quinoa isn’t truly a grain). After several trials, I came up with a recipe that is at once light, tender, and flavorful. The fresh ginger adds a little kick while its dried counterpart confers a warming spice; together, the flavor mitigates the sometimes potent quinoa. And quinoa makes them high protein, too–perfect for a balanced breakfast.
These are great for anyone who wants a satisfying breakfast bread without piling on too many carbs. Jolly good!
[And don't forget you can contribute to one of my favorite charities simply by leaving a comment on this Festive Freebie post! (you'll also be entered to win some great protein bars)] 
[A scone slathered with sunflower seed butter.]
Double Ginger Quinoa Scones (suitable for ACD Stage 1 and beyond)
from Diet, Dessert and Dogs (http://dietdessertndogs.com)
Not too sweet, these scones are great slathered with fruit spread or a flavored nut butter. If you’re not a fan of ginger, you can certainly leave it out, or substitute another spice (such as cinnamon) instead.
3/4 cup (180 ml) unsweetened plain or vanilla soy, almond or rice milk
1/2 tsp (2.5 ml) apple cider vinegar
2 Tbsp (30 ml) finely ground flax seeds
2 Tbsp (30 ml) sunflower or other light-tasting oil, preferably organic
1 Tbsp (15 ml) agave nectar (omit for Stage 1; use all stevia)
1 tsp (5 ml) pure vanilla extract
15-25 drops plain or vanilla stevia liquid, to your taste
2 tsp (10 ml) freshly grated ginger root
1/4 cup plus 2 Tbsp (90 ml) light buckwheat flour
2 Tbsp (30 ml) coconut flour
1/2 tsp (2.5 ml) dried ginger
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
3/4 tsp (7.5 ml) xanthan gum
1/4 tsp (1 ml) fine sea salt
1/2 cup (120 ml) quinoa flakes
additional oil (about 2 tsp/10 ml)
Preheat oven to 375F (190C). Line two cookie sheets with parchment, or spray with nonstick spray.
In a small bowl, whisk together the milk, vinegar, flax, oil, agave, vanilla, stevia and fresh ginger root. Set aside.
In a medium bowl, sift together the buckwheat flour, coconut flour, dried ginger, baking powder, baking soda, xanthan gum and salt.; whisk to blend. Add the quinoa flakes and stir them in.
Pour the wet mixture over the dry and mix just to blend. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, place mounds of the mixture on the cookie sheets 2 inches (5 cm) apart. Flatten the biscuits slightly and brush with additional oil.
Bake 20-24 minutes, rotating the sheets about halfway through, until the scones are deep golden brown on the bottom and browned on top. Cool before servings. Makes 6 scones. May be frozen.
Last Year at this Time: Well-Balanced Red and Green for the Holidays: Chiles en Nogada
Two Years Ago: Gastronomic Gifts II: Brandied Apricot-Ginger Spread (not an ACD recipe)
Three Years Ago: Hazelnut Mocha Cookies (not an ACD recipe)
© 2010 Diet, Dessert and Dogs
: Grain Free, Sugar Free Biscuits){kind=link}
Ricki – I loved your post. Both for the humor (sorely needed today) and the recipe itself. I am going to try them with chia seeds instead of flax since I have somehow managed to become somewhat allergic to flax seeds (gahhhhhh). Oh and my beloved chickpeas too (irrelevant here, except I needed to mention the absurdity!). Eventually I plan to reintroduce both, but for now I am learning how to bake with chia instead of flax
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Ricki Reply:
December 9th, 2010 at 12:48 pm
Argh! How frustrating that must be! I use 1 tsp ground chia in place of every tbsp of ground flax, and it seems to work. Chia will produce a baked good that is moister and perhaps a bit denser. . . you might want to play with liquid amounts, too. And bummer on the chickpeas!! I sometimes think that, when I begin to rely too much on one ingredient, I’d better cut back or risk developing a sensitivity, too. At least there are lots of other great legumes. . .
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Valerie @ City|Life|Eats Reply:
December 9th, 2010 at 2:23 pm
Thanks for the tips Ricki. Good to know regarding chia’s properties in baked goods. I always so appreciate your good advice.
And yes, I am thinking it is time to stock up on white beans and break out my azuki and black bean stash again. I am also going to stay away from chana dal for a while (since it is, essentially, a split chickpea) so white beans are probably my best bet for hummus.
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PS – the humor was needed for reasons other than the lack of flax and chickpeas in my life. I might be dramatic, but I do have (some) perspective
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These look SO good Ricki!! Thank you so much for such a great recipe!!
Scones are just the perfect breakfast food aren’t they!
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Appreciate your work and excited to try this recipe! Where do you find quinoa flakes?
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Ricki Reply:
December 9th, 2010 at 4:06 pm
I get mine in the health food store. If you have Trader Joe’s, they’d have it, too. You could substitute millet flakes or oats if you’re able to eat them.
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Scones! Must try these. Perhaps to be eaten with oat yogurt… What’s the purpose of the coconut flour, i.e. is there a substitute you’d recommend? Haven’t seen coconut flour anywhere and it crops up in recipes surprisingly often.
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Ricki Reply:
December 9th, 2010 at 4:08 pm
The coconut flour is a high-protein, high-fiber, grain-free flour that I like to use because it also absorbs a lot of moisture (so you don’t need very much). I can’t think of a substitute that would act the same way in the recipe, but if you reduced the milk you could try using something like almond flour instead. I find it adds substance without tasting like coconut. . . I like it when I’m trying to avoid grains.
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T. Reply:
December 10th, 2010 at 4:38 am
Thanks! I might actually try quinoa flour – I happen to have some and since these have quinoa anyway…
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funny to read your post about the brits – because E and I were just discussing watching the royal wedding next year – I think he is turning into a true blue ex-pat! I agree that scones seem very british – love them and would no doubt love yours if I had all those ingredients (or an ACD to feed) – they look lovely with the sun butter on them
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Ricki Reply:
December 10th, 2010 at 3:20 pm
Despite my sour grapes about Mr. Bedford, I’m a fan of the Brits and am eagerly awaiting the royal wedding, too
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Inventive as always, Ricki. These looks phenomenal!
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Thanks for the suggestion of oats or millet flakes. Believe it or not, I developed an allergy to quinoa two years ago after eating if for many years. So I have to substitute things for it in recipes. I can have it in very small amounts in a bread but that is about it. Thanks for a great site!
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Ricki Reply:
December 10th, 2010 at 3:21 pm
Let me know how they turn out if you try with the substitutions!
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Oh, cool! I just clicked through on GLG’s roundup, thinking, well, grain free scones, but I bet they have eggs. And then I ended up here! Happy days, and happy holidays, Ricki.
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You had me at “grain free” Ricki, but then to throw in words like “sugar free” and “biscuits” and “scones” too?!? I can’t wait to make these and slather them with apple butter
Courtney
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I just ground some buckwheat the other night–must be fate
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Er…I’m rather allergic to stevia. And I’ve noted quite a few of your recipes call for said ingredient. Is there an alternative? I don’t mind baked goods not being that sweet. In fact, I rather prefer them to be less sweet.
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Ohmigosh!! I made these today and they’re just amazing! As someone who has several food intolerances, these are delicious without containing any wheat, soy or dairy products
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Ricki Reply:
March 9th, 2013 at 12:35 am
So glad you liked them, Alina! Yay!
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[...] So, i’m going to test this out. I recently tried out a recipe from Diet, desserts and Dogs, but I added my own twist to it as I didn’t have all the ingredients. It’s gluten free, sugar free, soy free, egg free, and vegan. What’s also so amazing is that they rise despite the fact that they contain no gluten. Woot! The original recipe can be found here [...]
What can you use instead of the quinoa flakes? They are still processed, and I would rather something more paleo. Thanks!
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Ricki Reply:
May 17th, 2013 at 10:10 am
Hi Chris,
This recipe needs the quinoa flakes to work; it’s not intended to be a paleo recipe. The only sub would be rolled oats, and I suspect you wouldn’t want those, either.
If you’re look for something more paleo, I’d go with this recipe for grain-free biscuits.
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