Categories: Paleo
Ingredients
- 1 1/2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 3/4 cup cold butter or palm shortening
- 1/2 cup coconut milk
- 1/2 cup gluten-free sourdough starter
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 Tbsp. chia seeds
- 1 Tbsp. flax seeds
- 2-4 Tbsp. water, as needed
Directions
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Instructions:
- In a medium bowl, combine the almond flour, tapioca flour, and coconut flour. Mix well with a fork to combine all ingredients. Cut the butter or shortening into small pieces and cut this into the flour mixture using a pastry cutter, fork, or clean hands.
- Pour in the coconut milk and gluten-free sourdough starter and mix until a firm dough comes together. Knead in the bowl a few times to ensure that all ingredients are incorporated.
- Cover and allow to ferment for up to 12 hours. The fermentation time is used only to ferment and break down the flours, the leavening will result from baking soda.
- When ready to bake, preheat the oven to 425 degrees F. Butter a baking sheet and set aside.
- Sprinkle the salt, baking soda, and chia and flax seeds over the fermented dough. Mix these into the dough along with 2 tablespoons of water. Let the dough sit for a couple of minutes and if still crumbly, add 2 more tablespoons of water.
- Knead the dough a few times just to bring it together. Scoop out 3 tablespoons of the dough and form it into a ball in your hands. Place this on the prepared baking sheet and flatten into a ½ inch tall round. Repeat with remaining dough, filling the single baking tray with all of the biscuits.
- Place the pan in the preheated oven and bake 10-12 minutes or until golden on the edges and bottom and firm on top.
- Allow to cool for at least 15 minutes before serving.