Oat Flour Biscuits Recipe (Gluten & Dairy Free)
These oat biscuits are made with oat flour and oat fiber powder which makes them lower in carbohydrates and higher in fiber than if you just used oat flour.
Equipment
- Baking sheet
- Rolling Pin
- Parchment paper
- Wooden spoon
- Large bowl
- Biscuit cutter or cookie cutter or pastry cutter
- Rubber spatula
Ingredients
- 3/4 cup oat flour
- 3/4 cup oat fiber powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup dairy free milk
- 3 tbsp melted unflavoured coconut oil (butter flavoured is great!)
- 1 egg (or egg substitute)
Instructions
- Preheat your oven to 350 Fahrenheit.
- Mix all of your dry ingredients together in your mixing bowl.
- Then add all of your remaining wet ingredients and mix everything together thoroughly. Your dough should be wet enough that it will stick together, but not so wet that you can't form it into a ball to roll out. If it is too wet, you can add a little bit more oat flour or oat fiber powder until you get the proper consistency.
- On a clean and lightly floured surface, use a rolling pin to roll out the dough until it is about 1/2 inch thick. Use a bit of oat flour to dust it with if it's sticking. If you don’t want to bother rolling and cutting your biscuits, skip this step and the next step. Simply form the dough into roughly 10 biscuits and continue with step 6.
- Use your biscuit cutter (or the top of a mason jar works great!) to cut out your biscuits. After cutting out your biscuits, you will need to gather up the dough scraps, roll them into a ball and roll them out again. Then you can cut out additional biscuits. Repeat this until you have used up all of the dough. The last biscuit or two you might have to just form into a biscuit shape with your hands.
- Transfer your biscuits onto a parchment lined baking sheet.
- Bake your biscuits at 350 Fahrenheit for roughly 12 minutes or or until the tops of the biscuits are starting to get golden brown.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, and storage tips.
Nutrition
Calories: 76kcalCarbohydrates: 16gProtein: 1.8gFat: 5.5gSaturated Fat: 4gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.7gTrans Fat: 0gCholesterol: 19mgSodium: 139mgPotassium: 44mgFiber: 11.5gSugar: 0g
Tried this recipe?Let us know how it was!