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.
Gluten-Free Rosemary Biscuits (adapted from this recipe)
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
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.
What savory baked good should I tackle next?