Biscuits and Gravy Gluten Free Real Food GAPS Style
  • Biscuits
  • 1 cup almond flour (lightly scooped, not packed, slightly overflowing)
  • ¼ teaspoon sea salt
  • 4 egg whites
  • 2 egg yolks
  • 2 Tablespoons frozen butter
  • Gravy:
  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion
  1. Biscuits:
  2. Preheat oven to 350°F.
  3. Place the almond flour and sea salt into a bowl, mix together.
  4. Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.
  5. Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.
  6. Add one egg yolk and mix lightly with a fork.
  7. You are looking for a pie crust type dough - at the first stage when it is just mixed together and still crumbly looking.
  8. Add second egg yolk if you feel the dough needs to be a bit wetter.
  9. Whip the four egg whites with a mixer until stiff peaks form.
  10. Gently fold the egg whites into the crumbly mixture.
  11. Use cupcake papers or grease the tins heavily and flour using almond flour.
  12. Bake for 10 minutes or until toothpick inserted comes out clean.
  13. Gravy:
  14. Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.
  15. Allow to cool for a while and then I blend everything together.
Recipe by GAPS Diet Journey at