Jalapeno, Pepper Jack & Thyme Gluten-free Biscuits Recipe
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Vegan Richa · by Vegan Richa★ 5.0 (1)

Jalapeno, Pepper Jack & Thyme Gluten-free Biscuits Recipe

NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 5%
CARBS 18G52% OF CAL
1G FIBER16G OTHER0G TOTAL SUGAR
FAT 7G43% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Gluten-free biscuits with jalapeño and vegan pepper jack cheese, flaky and buttery with a slight heat. Dairy-free and allergen-conscious without sacrificing flavor.

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Nutrition & ingredients

Ingredients

serves 9
  • 1/4 cup brown rice flour
  • 1/4 cup white rice flour
  • 1/4 cup amaranth flour (or sorghum or millet or other gf flour)
  • 1/4 cup tapioca flour/starch
  • 1/4 cup potato starch
  • 1 Tablespoon cornstarch (or arrowroot starch)
  • 1/3 tsp salt
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/2-1 tsp dried thyme
  • 1/2 tsp garlic powder
  • a generous dash of black pepper
  • 1/3 cup almond milk or other non-dairy milk (+ 2 Tablespoons)
  • 1 tsp apple cider vinegar or lemon juice
  • 1/4 cup firm or silken tofu (or use non dairy yogurt or applesauce or sweet potato puree)
  • 1.5 Tablespoons flax meal
  • 2 Tablespoons oil (or /vegan butter, I use 1 Tbsp evoo + 1 Tbsp solid virgin coconut)
  • 1/4 cup Daiya pepper jack shreds (diced to make the shreds a bit small (or cheddar))
  • 1/2 Jalapeno (finely chopped or 2 Tbsp dried Jalapeno)
PREP
20M
SODIUM
165MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.