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!

Ingredients:

• 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

 

Instructions:

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.

Nutritional Information:

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