Biscuits and Gravy Gluten Free Real Food GAPS Style
Author: Starlene Stewart @ GAPS Diet Journey
- 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
- Biscuits:
- Preheat oven to 350°F.
- Place the almond flour and sea salt into a bowl, mix together.
- Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.
- Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.
- Add one egg yolk and mix lightly with a fork.
- You are looking for a pie crust type dough - at the first stage when it is just mixed together and still crumbly looking.
- Add second egg yolk if you feel the dough needs to be a bit wetter.
- Whip the four egg whites with a mixer until stiff peaks form.
- Gently fold the egg whites into the crumbly mixture.
- Use cupcake papers or grease the tins heavily and flour using almond flour.
- Bake for 10 minutes or until toothpick inserted comes out clean.
- Gravy:
- Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.
- Allow to cool for a while and then I blend everything together.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2011/06/biscuits-and-gravy-low-carb-gluten-free-real-food-gaps-style/
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