Hi lovelies – Hope your week is going splendidly! I want you all to know how amazing you are and how grateful I am that you come visit Living Lovely Autoimmune and share my recipes and thoughts with your friends! I never thought I would ever be navigating the joys and trials of running a health blog that gets bigger every day. I absolutely love creating things for you guys, so thank you from the bottom of my heart with these Fluffy AIP Biscuits 2.0!
I also want to paint a picture of how hard running a health blog can be – and I am nowhere near the big leagues. As you may or may not know, I was diagnosed with Graves disease in July of 2012. After a year of medication and feeling great, I tanked. Suddenly I had horrible eczema, I got hives every time I ate, I gained almost 20lbs, and was severely depressed because I was “losing” my body and myself and I didn’t know what to do. I was also working full time as a busy barista – I was a mess.
That’s when I found the Autoimmune Protocol (AIP) as put forward by Dr. Sarah Ballantyne. I started slow, and within just a few weeks I could tell which foods I was still eating that were giving me hives. Once they were out I started healing slowly but very, very surely. It was such a relief to know that I could get a handle on my inflammation simply by which foods I ate or didn’t eat – I was only mildly stressed about having to cut so much out because it made going out so hard, but seriously, I couldn’t have been happier to lose most of it and try new things. I became known as the “sweet potato girl” at work because I would bring a whole one and microwave it with my meat and veg for lunch breaks while everyone else grabbed sandwiches from the fridge.
I started this blog as a way to keep track of my progress and eventually a friend convinced me to also share recipes of my own. I moved across the country, and started a Holistic Nutrition and Phytotherapy degree in Victoria, BC. I discovered I now have a mix of Graves and Hashimotos, and I still get eczema if I am chronically stressed (exam time!) or indulging in too much sugar (chocolate, I’m looking at you). I am currently a full time student, I still have to deal with the inevitable thyroid flares, adrenal and hormone issues, I don’t have a job, so my husband has to carry all of our expenses in a pricey city, and I devote my extra time to creating recipes and sharing posts on this little blog and on social media – both for my own pleasure, and for yours – for free!
So when I mistakenly decided to update my most popular recipe (Fluffy AIP Biscuits) to make it even better (!!!) and to address the comments I received that they had too much soda aftertaste (they definitely did haha), I was shocked to get a storm of panicked comments about how I had changed the recipe and nobody could handle it. They hadn’t even tried the new one yet! To again try to appease the masses, I added the original recipe to the bottom of the post so that everyone could win – yet still, I am getting comments that the new recipe is way off – I solemnly swear to all of you: I have tested it many times, and it results in exactly the same biscuit, but even softer and no aftertastes! To try to appease everyone again (and for the last time), I have returned the original biscuit recipe and post to it’s original state, and have created a whole new post for my updated recipe here! Whew!
I just need to say – I spend a lot of time trying to provide the autoimmune/AIP community with real world accounts of what it’s like living with an AI disorder and what has helped me personally. I try to provide delicious free recipes to fill the void on AIP/Paleo/etc. as well as to nourish and heal your body so you can flourish and grow and enjoy your life. I do not claim to be a Michelin Chef, a Master Baker, or a medical doctor – my content is free to you to use as you will, or to leave. If a recipe does not fit your needs, I welcome questions for solutions, but I can not guarantee answers – not all recipes or advice work for all people – you have to figure out what works for YOU! That’s the magic! And that’s how many of these recipes are created – taking a bunch of recipes or ideas that don’t quite fit my needs, and turning them into something I love and can eat without dying haha!
There is SO much choice out there now, especially for the growing AIP community, and I think that if something here doesn’t work for you, than there will definitely be something out there that will. The community has grown so much, and is truly an astounding resource of healing, creativity and wonderfulness – and I am thrilled to be a small part of that. Thank you!
Bread is incredibly comforting and brings soft, warm memories to those who pass a bakery, or visit Paris, or go on a picnic. Sometimes bread is simply essential to happiness! These biscuits will fill the void when you’re craving that warm, nostalgic piece of bread to go with your hearty stew, your soup and salad, or topped with a generous helping of pate and fresh herbs. Made with easily accessed ingredients and kept super simple, you can whip up a batch of these fluffy biscuits to treat your non-AIP guests as well!
As per the original recipe, I use Bob’s Red Mill coconut flour as it has the best consistency for this recipe, Aroy-D coconut milk, and Great Lakes gelatin. The original recipe is still available in my AIP recipe tab for those of you that prefer the original biscuit.
***This recipe was updated to be freezer-friendly, and is featured in the NEW Freezer Cooking for the Paleo AIP community cookbook! Check it out for lots of amazing freezer-friendly AIP recipes!***
Fluffy AIP Biscuits 2.0 (makes 12)
1 1/2 cup coconut flour
2 cups tapioca starch
1 tsp baking soda
½ tsp salt
2 tsp gelatin powder
1/2 cup olive or avocado oil, plus 1 Tbsp if needed
1 cup canned coconut milk
1/2 cup water, plus 1 Tbsp if needed
In a large bowl, mix the flour, starch, soda, salt and gelatin powder (no blooming in water first). Add the milk, water and oil to the dry ingredients and mix into a soft dough. Pat into 12 balls, flattening slightly, and place on a baking sheet. Bake at 375F for 15-25 minutes, or until golden on bottom.
Do you have a recipe that you’ve been trying to recreate? Or tips on your best AIP kitchen tricks? Share them with me in the comments, on Facebook, or on Instagram (links in sidebar)!