When I was growing up, my family made tea biscuits every few weeks. They went with everything: soup, stew, meat and veg dishes, and the dough also made a pretty awesome pizza crust.They were always soft on the inside and crusty on the outside – the perfect soup biscuit. On an AIP protocol, bread is not really a commodity anymore, but nostalgia still sometimes pulls me to wanting some warm, comforting bread, right out of the oven.
When I was growing up, my family made tea biscuits almost every week. They went with everything: soup, stew, meat and veg dishes, and the dough also made a pretty awesome pizza crust.They were always soft on the inside and crusty on the outside – the perfect soup biscuit.
Trying to make bready things on the AIP has been a challenge for me. They always end up super hard on the outside and gummy on the inside. Many recipes use plantains and seem to mitigate this very well, but I don’t do as well with plantain or banana so generally avoid them. So, short of spending all my money on Otto’s Cassava Flour (which is an absolute dream to bake with for AIP by the way!), I needed to come up with a way to make coconut and tapioca flour behave better.
Tapioca is tricky as a flour on its own and you either get a super crispy flatbread or (in the case of a failed batch of molasses cookies last year) a soggy, gelatinous goop. I tend to use my tapioca flour with coconut flour for more consistent results (try 1:1, 1:2, or 2:1 depending on what you’re attempting).
I also have a tendency to just throw stuff in a bowl when I have a fairly good idea of a recipe, instead of measuring everything out carefully. I also meddle with other people’s recipes constantly since I often have to switch out an ingredient or I’m looking for a different texture or flavour. Last week, my non-measuring and meddling paid off with a pretty solid biscuit! Elated, I tested them a few more times, measuring carefully, and this is what I ended up with – pretty tasty for someone who hasn’t had a single slice of bread since going on the Autoimmune Protocol!
So here is my recipe, thanks to multiple sources of inspiration, and a habit of tweaking everything. I hope it works for you!
NEW: This recipe makes a killer baguette loaf! Try it out with your next charcuterie platter or for making sandwiches!
Fluffy AIP Biscuits (makes 6)
3/4 c. coconut flour (I used Bob’s Red Mill)
1 c. tapioca starch
3/4 tsp each: baking soda, salt
1 tsp gelatin (I use Great Lakes red can)
1/4 c. + 1 Tbsp olive or avocado oil
3/4 – 1 c. canned coconut milk, watered down slightly
Mix flour, starch, soda, salt and gelatin powder (no blooming in water first). Add the milk, water and oil together and mix into a soft dough. Then roll/pat into balls or a baguette shape, flattening slightly if desired, place on a cookie sheet and bake at 375F until golden and crusty (@10-20mins). They also freeze well if you want to batch cook them. Makes 6 large or 8 small biscuits, or one small baguette.
Thank You! This has become my most popular recipe by leaps and bounds! You lovely people have viewed it over 140,000 times! I am so thrilled that you are enjoying it. Thank you!!!
I hope you will keep trying this recipe either as is, or with your own twist. My next plan is to try scones from this base, so keep an eye out! I’d love to see photos of your biscuits/baguettes – tag me @livinglovelyautoimmune on Instagram or share on Living Lovely Autoimmune on Facebook (links on sidebar).