I made up this biscuit recipe for myself when I needed something that was an all-in-one snack that I could easily take with me this summer when I got called in for jury duty. They are high protein, slightly sweet, and filling. Give them a try.
Gluten-Free Banana Bread Biscuit Recipe:
Grab two medium sized mixing bowls, and mixe the following…
Mix dry ingredients:
3/4 cup arrowroot powder
1/2 cup teff flour
1/2 cup millet, oat, sorghum, or buckwheat
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. baking powder
Mix wet ingredients:
2 eggs
1/3 cup oil (I use olive, but use whatever mild tasting oil that you have on hand)
Whisk to combine the eggs and oil until emulsified.
Then add the following:
1/2 cup of milk (or milk alternative or water)
1/4 cup almond butter (or other nut butter)
2-3 ripe, mashed bananas (or some other mashed fruit)
If you want a little more sweetness, add 1/4 cup of honey to the bananas.
Combine the wet ingredients, and then pour the wet ingredients into the dry and stir until combined.
Let the batter sit for 10 minutes so that the flours can fully hydrate, and then check the texture of the batter. While the batter sits, preheat the oven to 375 degrees.
Once the oven is heated, check the batter to be sure that it is the texture of a thick pancake batter. You want it similar to a cake batter, but not as thick as a quick bread. This is important as most gluten-free recipes need to be a little thinner than those made with wheat otherwise the texture can be dry.
Baking:
Because thinner batters that produce an improved texture in gluten-free baking, I find that most baked goods benefit from the support of a pan. I really love these silicone baking molds (affiliate link). They helps these muffins/biscuits to hold their shape.
I put these right on top of one of my cookie sheets and fill with batter until almost to the top. Alternately, silicone muffin cups work great for this too as they can stand straight on a cookie sheet and they bake up nicely. Actually, I use these too and if my biscuit mold pan gets full and I still have batter left, I pour into silicone muffin cups and bake the extra that way.
Bake these biscuits at 375 degrees for 20-25 minutes. Cool on wire cooling racks. Enjoy with a little butter! Yum!
For More Gluten-Free Baking, check out my other recipes here or my book…
You can find more of my personal gluten-free recipes here, but I also wrote a book for Homesteading Family. The Art of Gluten-Free Homemade Bread covers your bases from cookies to sourdough bread. If you want healthy, whole grain gluten-free bread that looks and tastes like bread, and baked goods that aren’t full of starches, then this is the book for you! The best thing is that the recipes can be customized for your particular food restrictions. I know this is important for our family as our food sensitivities are always changing.
Free Bread Webinar!
Homesteading Family is hosting a free bread webinar this month called, “9 Steps to Foolproof Bread.” Sign up for the webinar on November 19, 2026 (1:00 PM PST).
If you’ve struggled with getting consistent results from your bread, check this out. Carolyn’s masterclass, The Art of Homemade Bread is the gold standard of teaching not just how to make bread, but how to read your dough so that you get great loaves every – single- time.
I started out as a student in Carolyn’s Art of Homemade Bread class and applied my recipe developing skills to what I learned to help me manage my family’s allergies and write recipes that bring you all good, nuritious food.
Learn more about managing plant based food allergies!
Check out my other website, http://www.managefoodallergies.com, where I use my skills as a botany teacher to teach you how to manage and demystify mystery food allergies by learning the botanical relationships between foods. There’s even a free quiz to help you learn what foods might be safe for you to eat and what might be causing you problems.
This post includes affiliate links. Read my full Disclosures and Disclaimers here!
