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 into a round biscuit shape, taking care to not over handle 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 from the cookie sheet.
If they are removed before the coconut oil has time to solidify, they will be crumbly and fall apart.
Expert Tips + Ingredient Substitutions
Here are some 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 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!
The BEST Gluten-Free Vegan Biscuits
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)
- 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.
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 recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.