The best and I mean best gluten free biscuits.

So biscuits seem the hardest thing to get right when it comes to gluten free baking if you’re trying to approximate a flour biscuit.  (Look, I really like biscuits, OK?  A LOT.  Thus all the biscuit recipes.)  It is not terribly hard to mask or undo the grittiness of most gluten free flours when you’re making cakes.  And it’s not hard to get used to the weirdness of flax bread or things like it because there’s like eleventy jillion kinds of bread anyway and it’s all pretty much good for sandwiches.  But biscuits?  Biscuits are HARD.  And there’s no masking if they’re too dry or too crumbly or too bitter or any one of the myriad problems that can go wrong in gluten-free baking.

But this recipe?  This recipe is GOLDEN.  And it involves ingredients any ROCKSTAR gluten free baker should have in her stash anyway — rice flour, arrowroot starch (sometimes called arrowroot flour), gluten-free cornstarch (be careful, celiac sufferers — some cornstarches are NOT GLUTEN-FREE) and xanthan gum.  Along with regular biscuit-baking items such as butter, baking powder, salt, eggs, etc., you too can eat amazing biscuits that taste like Grandma used to make.  Well, someone’s Grandma anyway.

THE RECIPE (note for dairy-free folks — this recipe uses buttermilk,but you can make your own non-dairy buttermilk by following THIS LINK):


1 cup rice flour (white or brown)

1 cup arrowroot starch

1/2 cup gluten free cornstarch

1 T sugar

5 tsp gluten-free baking powder (make sure to choose one that is gluten free — not all of them are)

2 tsp xanthan gum

2 tsp sea salt

1 stick unsalted butter or 1/2 cup dairy-free alternative, cold and cut into 1-T size pieces

2/3 cup hot buttermilk (should be starting to curdle, or at 135F)

2 large eggs, beaten

3 T melted butter for basting



Preheat oven to 425.

Combine all the dry ingredients and whisk to remove any lumps.  Cut in the cold butter and use your hands to combine until the mixture is like very fine crumbs.

Beat the eggs, then slowly add the hot buttermilk, whisking until both are combined.

Add the egg/buttermilk mixture slowly to the dry ingredients, mixing well so that there are no lumps.  Let the mixture stand for 10 minutes, then spoon batter into a lightly greased muffin tin (you can also dust the tin with leftover arrowroot starch).

Bake for 7 minutes, then remove from oven.  Pour 1/4 T of the melted butter over each biscuit, then return them into the oven for 5-10 minutes or until browned on top.

Serve alone or with your favorite biscuit accoutrements.  Should make 12 decent-sized biscuits, even though my picture only shows three (see below).  Why would I make a recipe that only makes three biscuits?  That’s crazy.


Enjoy and rock on!

BETTER than Cheddar Bay Biscuits!

There are few things harder when pursuing a diet that is both gluten free AND low carb than finding a bread that actually has…a BREADLIKE texture.  Many GF-LC breads rely heavily on eggs to bind them together and thus feel more like quiches than they do breads.  I mean, I love me a quiche, but I wouldn’t try to make a sandwich out of it.

Additionally, I love Cheddar Bay Biscuits from Red Lobster and I am not afraid to show it.  But…I shouldn’t eat them anymore.  What’s a woman to do?  MAKE HER OWN, THAT’S WHAT.

Equipment needed: kitchen scales (possibly), hand or electric mixer, big mixing bowl, muffin tin


1/3 cup coconut flour

4 eggs

5 tablespoons of coconut oil or butter (for all you paleo fans, I use coconut oil and this comes out fantastic!)

1/2 tsp baking powder

1/4 tsp sea salt

1 tablespoon garlic powder OR minced garlic if you prefer

1 tsp oregano

1 tablespoon chives

1 tsp parsley

6-8 ounces shredded sharp cheddar cheese (but feel free to use your favorite cheddar)

1/2 tablespoon xanthan gum (trust me on this — you may be able to find this at a grocery store or specialty grocer, or order it online — it keeps “rougher” not gluten flours from giving your bread a terribly grainy texture) (however, paleo folks may want to omit it)

Preheat oven to 400.  Mix all ingredients but the cheese in and combine until smooth.


coconut flour and oil

four eggs

four eggs and chives


final batter

Add the cheese last and mix evenly into the batter.

add cheese

Using your hands or a spoon, form batter into baseball-sized balls and place into a lightly-greased muffin tin.  As you can see, this recipe makes six.  It doubles easily, but beware…these biscuits only keep for about 3-4 days outside a freezer!

muffin up

Bake at 400 for 12-15 minutes or until tops start to brown.  I also tend to broil them for just one minute longer for an extra added crispy CRUNCH.

grease drain

They’re not perfectly like Cheddar Bay Biscuits, but for those of you who want to eat gluten free and/or low carb, they are a REALLY good biscuit analog.  Trust me.

dry on paper towel

There’s one missing in the above picture because I ATE IT.

For those of you who are following Atkins: each biscuit contains about 3.5 net carbs.


Enjoy and rock on!


Welcome; Asparagus-Leek Soup with Shrimp

Welcome to the Napalm Kitchen!

The name of this blog results from my love of punk rock and my tendency to set kitchens on fire. (Don’t worry; we finally got the smell of smoke out of the house after the last time.)

Punk is a very do-it-yourself ethos.  Why pay for paint-splattered jeans or safety-pinned skirts when you can make them yourself?  I did that growing up, much to the chagrin of my mother.  Then I learned to cook, thanks to my mother (and father, and grandmas).

My thinking is, if you want to eat a healthy “specialty” diet such as gluten-free or low-carb, why not cook it yourself?  Most of these recipes will be easy.  I’ll try to showcase some totally-vegetarian or non-dairy recipes as well, for those of you who have those limitations.

For now, let’s start with something very simple…simple like punk music…Asparagus and Leek soup with shrimp.

Serves 4: requires stovetop, food processor


  • 1 leek
  • 1 bunch asparagus
  • 1 clove garlic
  • 1/3 cup heavy cream
  • 2 cups vegetable broth (I make my own with gluten-free veg bouillon paste and water)
  • 4 oz shrimp (peeled)
  • 3 T butter
  • salt and pepper to taste


  1. Melt 1 T butter in stock pot on med heat. Add shrimp and cook until opaque, remove shrimp from pot.
  2. add shrimp

  3. Chop leek and discard green parts.  Slice white part lengthwise and then dice.
  4. leek cutting

  5. Slice woody ends off asparagus (about the last inch to 1.5 inches).
  6. asparagus cutting

  7. Mince garlic very fine.
  8. Add diced leek and 2 T butter to pot.  Cook 3 minutes, then add garlic and cook for another 30 seconds.
  9. add garlic

  10. Add asparagus and cook for 1 minute.
  11. Add stock and bring to a boil.  Cover and reduce heat; let simmer for 8-10 minutes or until asparagus is tender.
  12. asparagus simmer

  13. Remove from heat; add cream and salt and pepper.  Pour mixture into a food processor and process until smooth.
  14. add cream

    food processor

  15. Chop shrimp and add to the soup.

Serves: 4

Net carbs (for Atkins followers):  Approximately 6 per serving.

Enjoy and rock on!