Archive for April, 2018

Yummy Gluten Free Biscuits


1 Cup Tapioca Starch (or Cassava flour/starch or a mix of the two)
3/4 Cup Corn Meal Flour
1/4 Cup Coconut Palm Sugar
1 Tablespoon Whey Protein Powder
3 – 4 Ounces Shredded Mozarella Cheese (I used a Mozarella/Provolone mix)
1/4 Cup Olive Oil
1/4 Cup Whipping Cream
2 Eggs


Preheat oven to 375 degrees.

Mix Dry ingredients together. Add the shredded cheese. Put the wet ingredients into a measuring cup and stir/blend till smooth, then add it to the other ingredients and mix until fully combined.

Divide evenly into a 12 cup muffin pan that has been lavishly buttered.

Bake for 15 minutes, then pop them out of the pan and place on a wire rack. Eat them hot with butter and jam.


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