Gluten-Free Biscuits with Mushroom Gravy

Servings: 6 to 8

Just because you are following a vegetarian diet doesn’t mean you have to say goodbye to
all of your favorite foods. These gluten-free biscuits with mushroom gravy are simply
delicious, even without the meat!


  • ¾ cup canned coconut milk
  • 4 tablespoons cold water
  • 1 tablespoon cider vinegar
  • 1 ¼ cups white rice flour, fine
  • ¾ cup tapioca starch
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • Pinch salt
  • 3 tablespoons coconut oil
  • ¼ cup vegetarian butter spread
  • 1 small yellow onion, diced
  • 1 tablespoon minced garlic
  • 5 to 6 cups sliced mushrooms, assorted
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried basil
  • 2 cups water
  • 3 tablespoons arrowroot powder



  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Whisk together the canned coconut milk with the water and cider vinegar in a small bowl.
  3. In another bowl, combine the white rice flour, tapioca starch, baking powder, baking soda and salt.
  4. Cut the coconut oil into the flour mixture using a fork or a pastry cutter, stirring until it forms a crumbled mixture.
  5. Stir in the coconut milk mixture to form a sticky dough.
  6. Drop the batter in heaping tablespoons onto the prepared baking sheet and bake for 8 to 11 minutes until the biscuits are browned.
  7. Heat the butter in a large skillet over medium-high heat.
  8. Add the onions and cook for 4 to 6 minutes until translucent – stir in the garlic and cook 1 minute more.
  9. Stir in the mushrooms, thyme and basil then season with salt and pepper to taste.
  10. Cook for 4 to 5 minutes until the liquid has cooked out of the mushrooms.
  11. Whisk together the water and arrowroot powder in a small bowl.
  12. Slowly pour the mixture into the skillet while stirring – cook for 4 to 6 minutes on low until thick.
  13. Serve the biscuits warm topped with mushroom gravy.

Gluten-Free Biscuits with Mushroom Gravy

Nutritional Information:

360 calories per serving, 19g fat, 45.5g carbs, 4g protein, 2g fiber.

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