My go-to gluten-free flour is oatmeal flour, as evidence by these cookies, pancakes, and sheet cake. However, I recently started integrating almond flour into my baked dishes. I wasn't a fan of almond flour at first, because I had a bad experience years ago. Long story short: Every loaf I made fell apart in the middle and would never fully cook through until I got the batter texture just right. Thus, making me swear off almond flour forever because of its difficulty. Nevertheless, almond flour and I have reconciled. Below is a recipe for some delicious gluten-free and vegan biscuits. I adapted the recipe from this site.

  • 2 cups almond flour
  • 3 tbsp grounded flaxseed
  • 9 tbsp water
  • 1 tbsp honey
  • 2 tbsp coconut oil
  • 3/4 tspn himalayan salt or sea salt
  • 3/4 tspn baking powder
  • 1/3 cup oat milk

  • Pre-heat oven to 350°F (if using convection oven, set to 275°F)
  • In a bowl, add flaxseed and water, stirring to make "egg," and let it sit for a minute
  • Add honey and coconut oil, stirring until blended well
  • Pour in flour, salt, baking powder, and mix
  • Add oat milk and mix until dough is thick but slightly crumbly
  • Use an ice cream scoop to place batter on baking sheet
  • Cook for 15-20 minutes and sit in oven until cool