Gluten-Free Bisquick: Easy Cheesy Garlic Biscuits

Gluten-Free Garlic Cheese Biscuit

I have seen many recipes on Pinterest that use Gluten-Free Bisquick but had never seen it in Quebec until this past week and I had to try it out for myself. I found it in the gluten-free section of this IGA (to note this is one fancy IGA that plays jazz music and has lots of gluten-free products throughout the aisles). So far I have just tried these biscuits and they were pretty darn good for a first try. I didn’t used the recipe on the box but kinda followed this recipe online.

These biscuits are yummy and so far I would recommend this mix. But at $6 for just over 2 cups the mix isn’t cheap so I would be more likely to buy it on sale. Forgetting the price, this mix does make a very easy biscuit that tastes a little bit like the biscuits back in the day at Red Lobster which I was obsessed with as a child. I would eat those babies until I was sick and probably gluten poisoned. These easy gluten-free copies make a great side with a soup. Who doesn’t love fresh biscuits with a little cheese and garlic when it gets cold. Did I mention it’s easy. Impress people with oven fresh gluten-free “bread” with the littlest of effort!

Gluten-Free Garlic and Cheese Biscuits

  • 2 cups Bisquick Gluten-Free Mix
  • 1-2 cloves grated fresh garlic (you can use garlic powder if you don’t have fresh on hand, about 1/4 tsp)
  • 1/4 cup butter
  • 1/2 cup grated cheese (I used aged cheddar)
  • 2/3 cup milk (I used almond milk)
  • 3 eggs
  • Optional: Poppy seeds to mix into batter and place on top of the biscuits. You can also sprinkle extra cheese and fleur de sel on the tops. Extra melted butter can also be brushed on top of the finished biscuits.

Preheat oven to 425F.

Using a fork or your hands combine the flour mix with the butter and garlic until it becomes crumbly. Mix in the butter, cheese, milk and eggs until dough forms. Add in poppy seeds if using. Place dough onto an ungreased baking sheet in 10 biscuit sized rolls.

Bake for 9-13 minutes until they start to get slightly golden but not overcooked. If you wish brush them with extra melted butter once out of the oven go wild!

Serve warm or pop them in the microwave for a few seconds. They also freeze well!

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Easy Cauliflower Pizza Crusts (Gluten-Free & Dairy Free)

Cauliflower Pizza Crusts (Gluten-Free)

I love cauliflower pizza crusts and breadsticks. When I get a major carb craving this pizza is always my go to recipe. What makes this version of cauliflower pizza great is the almond flour (it acts as a binder) and that there is no cheese in the crust (so you can put more on top). The crust really stays together and while it won’t be mistaken for real pizza, it’s just as delicious. Also, it’s fun to eat your veggies in pizza form. I love being able to eat too much “pizza” or a big serving of “breadsticks” and have it be healthy.

Cauliflower + Almond Flour Crusts

  • 2 cups grated cauliflower florets (one small head will do)
  • 3/4 cup almond flour
  • 3 eggs
  • a little salt
  • a little pepper
  • 1/2 tsp italian seasoning (I used fresh chives instead and any herbs will do)
  • 1 tsp fresh garlic grated or finely chopped
  • 2 tbsps nutritional yeast (this gives the pizza a cheesy flavour)

Heat oven to 450 F and line two baking trays with parchment.

I don’t have a food processor so I grated the whole head of cauliflower (I did this outside to avoid a mess). You want your cauliflower to look like grains of rice.

Beat the eggs and add all the other crust ingredients and combine, you can add more almond flour if it looks too liquidy.

Make four crusts on the baking sheet, about 1/4 inch thick. Place in oven and cook for 15-20 minutes.

Remove from oven and add you desired toppings and throw it back in the oven for 10-15 minutes. Rotating the pans is a good idea.

I topped mine with marinara sauce, mozzarella, basil, pine nuts and veggies. These crusts hold sauce quite well and would be amazing with pesto.

For Breadsticks: I make them the same way and bake the cauliflower mixture on one baking sheet lined with parchment. I add cheese to the top and bake it the same way, cutting it in half to turn it. When it’s done I cut it into sticks and serve it with my favourite marinara sauce. I often add more herbs and spices to the sticks for extra flavour.

This recipe is inspired by Beard + Bonnet.

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Easy & Delicious Coffee Cake (Gluten-Free with Dairy Free Option)

Gluten-Free Coffee Cake- thegfbff (with dairy free option)

This coffee cake is simple, easy to make and delicious. It makes the perfect late breakfast or afternoon snack. After seeing it on one of my favorite blogs I realized I already had all the ingredients I needed to prepare it on a recent lazy morning. Without a mixer or anything fancy I had this delicious breakfast/snack cake ready in no time. It reminds me of the cinnamon cake my mom used to make me  as a special treat when I was little, except it’s gluten-free. If you’re a fan of basic cake with cinnamon this recipe is for you. The drizzle is super sweet and can be optional. It can be kept in the fridge and drizzled on individual slices of cake, instead of being poured over the entire thing.

Simple Gluten-Free Coffee Cake

Preheat oven to 375 F.

For the cake batter:

  • 1 egg beaten
  • 1/4 cup butter or coconut oil softened (I used coconut oil to make mine dairy free)
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1 1/2 cups gluten-free flour blend (I used Bod Red Mills)
  • 1 tsp xanthan gum (if your flour mix does not have)
  • 3/4 cup sugar
  • 2 tsp baking gf baking powder
  • pinch of salt

Grease an 8 x 8 inch baking dish with butter or coconut oil.

Combine wet ingredients: egg, butter (or coconut oil), almond milk and vanilla.

Sift dry ingredient together and mix into wet ingredients: gf flour, xanthan gum (if your flour mix does not have), sugar, baking powder and salt.

Once all combined pour cake batter into a baking dish and top with the cinnamon crumble below. Throw it in the oven for about 25 minutes. In my old oven it took closer to 30 minutes to set.

Let cool and serve with the optional sugar drizzle below.

For the cinnamon crumble:

  • 1/2 cup brown sugar
  • 2 tbsps gluten-free flour
  • 2 tsps ground cinnamon
  • 2 tbsps melted butter or coconut oil
  • 1/2 cup chopped nuts (I used slivered almonds)

Combine in a medium bowl. It is easiest to use your hands to mix the crumble and distribute it over the batter.

For the Sugar Drizzle:

This is to be added after baking and can be optional

  • 1/2 cup confectioner’s sugar
  • 1 tbsp almond milk
  • 1/2 tsp vanilla

Adapted from this recipe from Haut Appetit

Gluten-Free Coffee Cake

Gluten-Free Coffee Cake

Gluten-Free Coffee Cake