Categories: Paleo

Ingredients

• 1 1/2 cups almond flour
• 1 cup tapioca flour
• 1/2 cup coconut flour
• 3/4 cup cold butter or palm shortening
• 1/2 cup coconut milk
• 1/2 cup gluten-free sourdough starter
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 Tbsp. chia seeds
• 1 Tbsp. flax seeds
• 2-4 Tbsp. water, as needed

Directions

1. Instructions:

2. In a medium bowl, combine the almond flour, tapioca flour, and coconut flour. Mix well with a fork to combine all ingredients. Cut the butter or shortening into small pieces and cut this into the flour mixture using a pastry cutter, fork, or clean hands.
3. Pour in the coconut milk and gluten-free sourdough starter and mix until a firm dough comes together. Knead in the bowl a few times to ensure that all ingredients are incorporated.
4. Cover and allow to ferment for up to 12 hours. The fermentation time is used only to ferment and break down the flours, the leavening will result from baking soda.
5. When ready to bake, preheat the oven to 425 degrees F. Butter a baking sheet and set aside.
6. Sprinkle the salt, baking soda, and chia and flax seeds over the fermented dough. Mix these into the dough along with 2 tablespoons of water. Let the dough sit for a couple of minutes and if still crumbly, add 2 more tablespoons of water.
7. Knead the dough a few times just to bring it together. Scoop out 3 tablespoons of the dough and form it into a ball in your hands. Place this on the prepared baking sheet and flatten into a ½ inch tall round. Repeat with remaining dough, filling the single baking tray with all of the biscuits.
8. Place the pan in the preheated oven and bake 10-12 minutes or until golden on the edges and bottom and firm on top.
9. Allow to cool for at least 15 minutes before serving.

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