This Gluten-Free Vegan Biscuits recipe is super easy to make with only 6 clean ingredients and they're ready to enjoy in about 20 minutes. They're a one-bowl recipe made without white flour, white sugar, eggs, or butter!
If you're looking for the BEST biscuit recipe that's both vegan and gluten-free, then this one is for you!
Gluten-Free Vegan Biscuits
Here's why this recipe works - my top 3 reasons:
- It's gluten-free AND vegan
- One-bowl recipe that's ready in 20 minutes
- Made with only 6 clean ingredients
It's Gluten-Free AND Vegan
There are a lot of recipes on the internet for vegan biscuits. And there's even more for gluten-free biscuits.
But what if you need a gluten-free and vegan biscuit?
Well, I've got a healthier alternative for you with my Gluten-Free Vegan Biscuit recipe!
A couple of years ago, I posted a Vegan Coconut Oil Biscuit recipe that I make for my family and is really good - but it's not gluten-free so I can't enjoy it 🙁
And I sure do miss biscuits!
So I created these biscuits based on the Vegan Coconut Oil Biscuit recipe and hope you enjoy them as much as I do.
One-Bowl Recipe That's Ready in 20 Minutes
This is a one-bowl recipe, meaning you just add all the ingredients to a mixing bowl, stir them together, then form and bake the biscuits.
Then, they're ready to enjoy in only 20 minutes!
Made With Only 6 Clean Ingredients
You may be wondering if this plant-based biscuit recipe is healthy.
In my opinion, yes!
Let's compare the ingredients to a S.A.D. (Standard American Diet) Biscuit recipe:
S.A.D. (Standard American Diet) Biscuit Recipe Typical Ingredients: 3 cups all-purpose white flour, 8 tablespoons butter, 1 cup milk, 3 tablespoons white sugar, 1 egg, 4 teaspoons baking powder, 1/2 teaspoon salt
My healthier version is made with only 6 clean ingredients like gluten-free flour, almond milk, coconut oil, unrefined granular sweetener, baking powder, and Himalayan pink salt.
You won't need to use white flour, white sugar, eggs or butter, which makes them healthier than traditional biscuits.
And, they're plant-based, vegan, gluten-free, dairy-free, soy-free, egg-free, and Medical Medium compliant.
Will These Gluten-Free Vegan Biscuits Taste Like Regular Biscuits?
Just so you'll know what to expect, they aren't going to be like a traditional flakey + super fluffy biscuit - but they are soft and moist (not a dry biscuit).
You will need to let them cool down before removing them from the baking pan or eating them so the coconut oil can solidify or they will be extra crumbly.
And, they are delicate so you will need to be a little gentle with them.
How To Make This Recipe: Step-by-Step Instructions
Here's how to make this recipe and I'll show you with step-by-step instructions below.
Before beginning, preheat the oven to 400 degrees.
Prepare a cookie sheet lined with parchment paper and set aside.
Step 1: Add All Ingredients Together
Firstly, add all ingredients to a medium-sized mixing bowl.
Stir everything together until well combined.
Step 2: Add the Coconut Oil
Secondly, add the coconut oil to the mixture and stir until has a slightly crumbly texture.
It's important to make sure the coconut oil is "solid" and not "melted".
Step 3: Form the Biscuits
Thirdly, take out a handful at a time and gently shape it into a round biscuit shape, taking care to not overhandle the dough.
Place each biscuit on the prepared cookie sheet.
Step 4: Bake the Biscuits
Lastly, bake the biscuits at 400 degrees for approximately 15-20 minutes, or until they are golden on top.
IMPORTANT: Allow the biscuits to cool completely before handling or removing them from the cookie sheet.
If they are removed before the coconut oil has time to solidify, they will be crumbly and fall apart.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Gluten-Free Flour. I used Bob's Red Mill All-Purpose Baking Flour with these ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. Because different gluten-free flours have different ingredient combinations, I don't know if another brand will work because I haven't tested the recipe with any other brands and may yield different results.
Homemade Almond Milk. I like to use homemade almond milk, but feel free to use your favorite non-dairy milk.
Coconut Oil. If you don't like the taste or flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.
Unrefined Granular Sweetener. I use this brand of organic unrefined sweetener, but feel free to use your favorite brand or whatever you have on hand. However, I would not recommend substituting with a liquid sweetener or a dark granular sweetener like coconut sugar.
Baking Powder. Make sure your baking powder is fresh for the best results - it really does make a difference!
Himalayan Pink Salt. This is my salt of preference, however, you can always substitute it with sea salt.
Cooling Time. It's very important to make sure the biscuits cool completely before handling them or removing them from the cookie sheet. If they are removed before the coconut oil has time to solidify, they will crumble and fall apart.
Want More Healthy Plant-Based Breakfast Recipes?
Check out these:
- Raspberry and Banana Chia Pudding
- Gluten-Free Vegan Banana Walnut Muffins
- Dark Cherry and Acai Berry Smoothie Bowl
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
The BEST Gluten-Free Vegan Biscuits
Ingredients
For the biscuits:
- 2 cups Bob's All-Purpose Gluten-Free Flour
- 3/4 cups homemade almond milk
- 2 tablespoons unrefined granular sweetener
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon Himalayan pink salt
For the add-in:
- 1/2 cup organic refined coconut oil (solid, not melted)
Instructions
- Preheat oven to 400 degrees.
- Prepare a cookie sheet lined with parchment paper and set aside.
- Add all ingredients for the biscuits to a medium-sized bowl and stir until well combined.
- Next, add in the coconut oil and stir until it has a slightly crumbly texture.
- Take out a handful at a time and gently shape into a round biscuit shape, taking care not to over handle the dough.
- Bake at 400 degrees for approximately 15-20 minutes, or until they are golden on the top.
- IMPORTANT: Allow the biscuits to cool completely before handling or removing from the cookie sheet. If they are removed before the coconut oil has time to solidify, they will crumble and fall apart.
Recipe Notes
Nutrition Information
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
Lori says
I am not a baker and nothing seems to work out but I am looking for a biscuit to go on a chicken pot pie or a vegetable pot pie in my case and need it to be vegan/GF. Would these biscuits work cooking on top of a moist dish like that? Thanks
Karielyn Tillman says
Hi there Lori! Hmmm...I don't think the biscuits would bake well ~on top of~ a pot pie dish because of the coconut oil in the biscuits, although I wouldn't know for sure until I tried it. The mixture would be thick enough to spread thinly across the top but I'm uncertain as to what would happen to them while they were baking and the coconut oil got hot (in which it turns into a "liquid" consistency) and only after the biscuits come out of the oven and cool off do they firm up and hold well together.
Another option might be to make the pot pie and biscuits separately and then crumble big pieces of broken up biscuit over the top of the pot pie, similar to bread crumbs or place a singular biscuit on top of each serving of pot pie.
I like your idea and may try to test this out soon to see if it works - if it does, I'll come back and let you know!
Thanks for the question and I hope they are able to work in your recipe 🙂
Jenn Swanson says
Unfortunately, these were so crumbly, I couldn't cut them open once cooled. They went together nicely, but were super fragile and just fell apart when baked. I used coconut milk (allergic to almonds) and Namaste GF flour mix...so not sure if that made a difference, but if I were to make these again, I'd have to adjust something to make them softer and less messy.
Karielyn says
Hi there Jenn! I'm so sorry to hear they didn't work out for you 🙁
I hadn't made these in a while, so after I received your comment, I made a batch to re-test them and they came out fine with no crumbling or falling apart. They were a little flatter this time than in the original photo, but the bottoms were slightly crispy and the middle was soft and a little fluffy - not dense.
Because they were flatter this time, they kind of reminded me of a big, thick cookie.
To troubleshoot, the only things I could think might have affected the outcome are 1) Baking powder - it needs to be fresh or 2) Cool before eating - if you try to cut them open, break them open etc. before they cool, they will definitely be crumbly. The coconut oil (which holds them together) needs to solidify. 3) The type of GF flour mix. I've never used the Namaste brand but maybe it had an ingredient in it that didn't work with the other ingredients in the recipe? The coconut milk is fine to substitute, I've used it before instead of homemade almond milk as well so I don't think that could have been the problem.
If you decide to make them again, I would give Bob's Gluten-Free All Purpose Baking Flour a try and they should turn out fine.
Thanks for the feedback, I sincerely appreciate it 🙂
Andi says
Hello! As I’m gathering all the ingredients to make these biscuits, I realize I’m out of almond milk. Can I use water instead? 😬
Thanks!
Karielyn says
Hi there Andi! I hate when that happens! I've never made them with water instead of almond milk, but I would try it if that's all you have. The almond milk is primarily used as a "liquid" to bind the flour together rather than for flavor so I would think water would work too, but don't know for sure. You could also try any other type of non-dairy milk like coconut milk, cashew milk, etc. if you have that on hand.
Thanks for the question and I hope you are able to make them 🙂
Jenny Roueche says
Is there a substitute for Himalayan salt?
Karielyn says
Hi there Jenny! Yes! Himalayan pink salt is ~ my preference ~ that I use in all my recipes, but you could definitely substitute it with any type of salt - sea salt would be my second choice and recommendation.
I, personally, try to avoid regular iodized table salt for health reasons, but you could also use that too.
Thanks for the question and I hope you enjoy the recipe 🙂
Maria says
Hi! It's your 'neighbor' from the Gulf Coast.
Karielyn says
Hi there Maria! Well hello...what a nice surprise to hear from you! I'm glad you told me because I probably wouldn't have recognized your email address.
I see you visited the Gluten-Free Vegan Biscuit recipe, you'll have to let me know if you try them out 😉
Maria says
Oh my goodness...I'm not sure what happened to the rest of my message. I must have deleted it by mistake. ☺️
I wanted to know if you've tried freezing them? I was thinking of making a larger batch to freeze some for later. They really look delicious. They could come in handy on busy mornings or nights.
Karielyn says
Hi there Maria! That's ok...I thought you might just be popping in to say hello lol! Actually, I haven't tried freezing them, because they always get eaten the same day, but I'm not really sure if they would freeze well. They have coconut oil and it will become solid in the freezer and I'm thinking they might be soggy after they thaw?
It's a good idea and the next time I make them I will freeze one and report back. Thanks for your question 😉
Christin says
I'm also looking to freeze. Did you ever try it? What were the results?
Karielyn says
Hi there Christin! I'm not really sure about freezing them, as I've never tried to before. I would try to put one in the freezer to test it out and see how it does instead of a whole batch in case it doesn't work out.
Thank you for your question and I hope you enjoy the recipe 🙂