Gluten-Free Cheddar Biscuits #vegetarian #biscuits #glutenfree #easy #recipes

Gluten-Free Cheddar Biscuits #vegetarian #biscuits #glutenfree #easy #recipes

This is a great without gluten cheddar bread rolls formula. It's a without gluten red lobster bread rolls copycat formula of those flavorful cheddar scones they serve at Red Lobster. My family LOVES Red Lobster's Cheddar Bay rolls, however they aren't without gluten. Take a stab at going to Red Lobster and not eating the bread rolls. Not all that good times. Particularly awful to tell your tyke they can't eat them yet their kin can. So terrible.

Some of the time we simply wind up saying on the off chance that one of us can't eat them, nobody can. Terrible either. Obviously, we don't go to Red Lobster much any longer. In any case, presently we don't have to on the grounds that we can make our own without gluten Cheddar bread rolls. Reward – they have sound fixings you can like eating.

This is a substitution-accommodating formula. We utilize Bob's Red Mill without gluten flour mix, yet your preferred sans gluten flour mix should work fine and dandy (if it's not too much trouble informed me regarding whether it doesn't, so others will know not to attempt that brand). The sugar/sugar truly doesn't make a difference. Sugar, nectar, agave, stevia – whatever puts a smile on your face.

For the fat, I utilized coconut oil, however spread, ghee or olive oil works fine as well. Extremely, whatever kind of fat you need. Yet, I should state that spread is my most loved and the most customary. Any sort of milk should work, for example, coconut milk or almond milk.

Gluten-Free Cheddar Biscuits #vegetarian #biscuits #glutenfree #easy #recipes

Also try our recipe : Chickpea Tikka Masala #vegetarian #vegan #chickpea #healthyrecipes #food


Dry ingredients:

  • 2 Cups all-purpose gluten-free flour blend * (I used Bob’s Red Mill)
  • 1 Tbl sugar (I used coconut palm sugar * but anything should work)
  • 1 Tbl baking powder
  • 1 tsp garlic powder *
  • 1 tsp onion powder *
  • 1/2 tsp Real Salt *

Wet ingredients:

  • 1/2 Cup melted coconut oil * (or unsalted butter)
  • 1 Cup milk (I used almond so anything will work)
  • 1 egg, beaten
  • 1 tsp white vinegar
  • few dashes Tabasco sauce (optional, could also use a little cayenne pepper *)


  1. Heat oven to 450 F.
  2.  Line a regular cookie sheet with a baking mat or parchment, or spray with nonstick.
  3. Whisk the dry ingredients together in a large bowl.
  4. Whisk the wet ingredients together in a medium bowl.
  5. Stir the wet ingredients into the dry. The dough will be stiff.
  6. Knead/stir in the cheese. It might be easier to use your hands (was for me)
  7. Use a trigger ice cream scoop or a 1/4 c measure to portion out the biscuits onto the sheet.
  8. Bake 12-14 minutes, or until they’re slightly brown on the bottom.
  9. Brush with melted coconut oil or butter and sprinkle with parsley and garlic powder before serving.

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