biscuits protein wheat/gluten free

on




biscuit base 

 1 1/2 cups / 210g GF flour 

1 cup / 105g almond flour 

1 TB baking powder 

1 tsp salt 

1 tsp garlic powder 

2 cup/ 540 g cottage cheese 

4 eggs 

add in:

ham & cheddar

1 1/2 cup shredded sharp cheddar

8 oz ham cubes

1 bell pepper 

4 green onions

make 

pre heat oven 400ºF. line a baking sheet with parchment.

In a large bowl -mix dry ingredients.

Mix in another bowl the eggs and cottage cheese then fold into the dry ingredients. 

Next add in the add ins and fold until just combined. 

Scoop 1/4 cup of the dough onto the parchment sheet 2" apart. 

Bake 350 ºF 25-30  minutes. 

cool for 5 minutes then transfer to a wire rack. 



---------------------adjusting by 60% to use up the rest of the cottage cheese and 86'd the shred x 


Dry Ingredients

  • 320 g gluten-free all-purpose flour (with xanthan gum)
  • 170 g almond flour
  • 20 g baking powder (1 tablespoon + 2 teaspoons)
  • 8 g fine sea salt (about 1½ teaspoons)
  • 5 g garlic powder (about 1½ teaspoons)

Wet Ingredients

  • 865 g full-fat cottage cheese
  • 6 large eggs
  • 40 g extra-virgin olive oil (about 3 tablespoons)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line a light-colored baking sheet with parchment paper. If your buns tend to brown on the bottom, stack a second baking sheet underneath.
  3. In a large bowl, whisk together:
    • gluten-free flour
    • almond flour
    • baking powder
    • salt
    • garlic powder

  4. In a blender or food processor, combine:

    • cottage cheese
    • eggs
    • olive oil

    Blend until mostly smooth. A few small curds are perfectly fine.

  5. Pour the wet mixture into the dry ingredients and stir until no dry flour remains.
  6. Let the batter rest for 10 minutes. This allows the gluten-free flour to fully hydrate and makes the buns lighter and easier to scoop.
  7. Scoop about ⅓ cup (75–80 g) of batter per bun onto the prepared baking sheet, leaving about 2 inches between each bun.
  8. Bake for 28–34 minutes, rotating the pan halfway through.
  9. The buns are done when:
    • the tops are golden brown,
    • they spring back lightly when touched,
    • and the center reaches 200–205°F if checked with an instant-read thermometer.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.



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