Gluten-free Jalapeno Pepper Jack Biscuits. Vegan Gum-free Recipe

Vegan Gluten free Savory biscuits | Vegan Richa

Did anyone say Biscuits! Gluten-free, Oat-free, Gum-free! When I posted the Spelt Sweet Potato biscuits, I knew I would get questions on if they will work with gluten-free flours. :)

I have a couple of gluten-free breads using Oats (and I should probably come up with a proper all purpose gf blend, since you all keep writing to me about how you used the same flour blend I use in my breads to make other baked gf things like muffins or biscuits:). Most of the gluten-free baking frm the past two years has Oats. This year  am  trying a hand at Oat-free gf baking like these Sweet Potato blondies and now these delicious biscuits!

These spicy and cheesy biscuits passed hubbs’s ‘I can detect gluten-free anytime I want’ test. He ate them all and did not mention a word about anything being different. There is obviously a slight difference in texture compared to with gluten biscuits, but most times he uses the difference in taste to be sure.(as some gluten-free grains have stronger notes). And with all the Jalapeno, thyme and pepper jack goodness in these, there was no way to detect that. These biscuits will be made again and again. Use any cheese shreds of choice and use any dried non spicy peppers or onion flakes instead of Jalapeno. 

I forgot to cover the above pictured batch of these biscuits with foil. Seriously, how I can forget my own lessons and techniques to make soft and moist glutenfree+vegan baked goods! Steam! capture the steam. gf bakes tend to dry out really quickly. You can see the difference between the baked with steam biscuits below and the larger ones in the rest of the post. You can squish these completely.

Gluten free Savory Biscuits | Vegan Richa

If you capture the steam during baking, you get a higher rise and do not need the gum.

See that soft interior! yum.

WildlifeSOS is an amazing rescue and sanctuary that I wrote about earlier too. There are communities/villages in India and in neighboring countries, whose only source of income is Dancing bears. They steal the cubs from the mothers and train them from a young age with a ring and rope through their nose, sometimes filing down their teeth and nails too. the bears have a miserable life of torture, dancing, food scraps and die very young. When Wildlife Sos decided to rescue these dancing bears, they knew that taking away the current set of bears will just lead to the communities getting other bear cubs later from the forest or black market. So they came up with a plan to provide education and skills to the community to find other ways of earning to provide for their families. With the offers and help to each family, the families themselves surrendered their Bears and helped find other bears as well. Most dancing bears have now been eliminated from India, and the team is now trying the do the same for Bears in Nepal. See this video of Herbie who was recently rescued from Nepal.

WildlifeSOS is raising funds for this effort. This holiday season, please support this wonderful organization to help eliminate the practice of this miserable life for Bears. 

More gluten-free and vegan breads(yeasted), all gum-free. Most have been tried, tested and loved! These biscuits today are yeast-free.

Gluten-free Oat focaccia style Pizza crust
White Oat Sandwich bread
Gluten-free Naan flat bread
Strawberry Sandwich bread
Teff Oat Pizza Crust
Mini pull apart dinner rolls
Faux sourdough with fermented lentil and rice batter.


Mix all the dry ingredients well.

Blend the tofu, oil, flaxmeal and almond milk into a smooth paste. Add the mixture to the dry ingredient.s Mix to form crumbs. use cold tofu and milk directly from the refrigerator. 

Add the rest of the wet and mix to form a soft lightly sticky dough. Add the Jalapeno and cheese shreds of choice.

Mix, pat the dough onto a parchment lined sheet. use biscuit cutters to make biscuits or roll up into free form rounds.

Spray water on all sides of the  biscuits. Then brush a little oil on top. Preheat the oven.

Lightly place aluminium foil on top of the baking sheet and bake for 17 minutes. Remove foil and bake for another 2-3 minutes. I use a deep large pan and place the foil on top so it captures the steam better than placing the foil on top of a flat baking sheet. 

Cool for 2-3 minutes. Serve warm with vegan butter, gravy, soups. Hubbs enjoyed his with Coconut chutney.

Jalapeno Pepper jack Thyme Biscuits
Allergen Information: Free of Dairy, egg, yeast, Gluten, gum. Can be made nut-free, corn-free.
Makes 9-12 biscuits depending on size.

1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup amaranth flour (or sorghum or millet or other gf flour)
1/4 cup tapioca flour/starch
1/4 cup potato starch
1 Tablespoon cornstarch (or arrowroot starch)
1/3 tsp salt
2 tsps baking powder
1/4 tsp baking soda
1/2-1 tsp dried thyme
1/2 tsp garlic powder
a generous dash of black pepper


1/3 cup + 2 Tablespoons almond milk or other non dairy milk
1 tsp apple cider vinegar or lemon juice
1/4 cup firm or silken tofu (or use non dairy yogurt or applesauce or sweet potato puree)
1.5 Tablespoons flax sead meal
2 Tablespoons oil/vegan butter ( I use 1 Tbsp evoo + 1 Tbsp solid virgin coconut)

1/4 loaded cup daiya pepperjack shreds, diced to make the shreds a bit small (or cheddar)

1/2 a Jalapeno, finely chopped or 2 Tbsp dried Jalapeno


In a large bowl, add all the dry ingredients and whisk well.
Curdle 1/3 cup of non dairy milk by adding a tsp of vinegar or lemon juice. Mix and keep for a few minutes. Blend the tofu, 2 Tbsp milk, Oil, flaxmeal into a smooth consistency. Add the blended tofu+oil into the flours and mix well to make crumbs. Add curdled milk into the flour mix and knead for 2-3 minutes. If the dough appears dry or stiff, add 1-3 tsps water. Add in the jalapeno and pepper jack and knead for a minute to distribute well.
Drop the soft(not stiff and not too sticky) dough onto a parchment lined sheet. Press with your hands to make a 1/2-3/4 inch flat rectangle. use a bit of oil or rice flour if needed. Use a cookie cutter to make the biscuits or hands to roll up into free form bun style biscuits. I used 1.5 inch round cookie cutter. Place biscuits half an inch apart on a greased or parchment lined sheet or pan. Spray water all over the biscuits. Then brush the tops with melted vegan butter or evoo. Lightly cover the sheet with aluminium foil.
Bake in pre-heated 425 degrees F for 18-20 minutes until the tops just start to get golden. Remove the foil from top at the 17 minute mark, if you like the biscuits more golden and crisp, and bake without the foil for 2+ minutes. Remove biscuits from the oven and let cool for 2-3 minutes. Slice open and serve with vegan butter, gravy, soups. If you bake them for the entire time without the foil, the biscuits might appear hard on the outside, but they will be moist and soft on the inside.

Notes: I like to make rolls instead of biscuit cuter biscuits as the dough gets dryer because of additional flour to make it easier to work with the cutter. The dough can also make a great pot pie crust. Use non dairy yogurt like So delicious dairy free plain coconut milk or almond milk yogurt instead of tofu. If you are looking for a with gluten recipe, see these Spelt Sweet Potato biscuits

These biscuits are being shared at Ricki’s wellness weekend, Slightly indulgent Tuesdays, allergy Free wednesdays.

On another note, hubbs has a new app on IPhone. It is a video app to records videos from both the back camera and the front camera, which can be combined. So you can go to the game and record the game and record your expressions as well. Or record the making of some goodies and record everyone;s reactions! Download the app here. 
check out some videos on the UpDown Facebook community page, and also share your videos on the page(the videos you share will need to be public for the community page).

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  1. Anonymous says

    These look delicious!
    I am not gluten free…I guess just use 1 1/4 cups whole wheat flour or 1 1/2 cups? What do you think?

  2. says

    I so badly want a cookbook, you are THE BEST and most creative food blogger I stalk by far. I also love that there are so many gf versions–i’m intolerant, but i’m naughty around sweets and breads and pay for it big time later on– and they don’t call for xanthan gum like so many others. You’re amazing, happy holidays!

  3. says

    Do you think I could double the potato starch and not use the tapioca? I have an allergy to it, which of course makes gluten free baking very difficult.

  4. Constance says

    Um, I am in love? Used coconut oil, a sweet potato instead of the tofu, and ditched the vegan cheese, and these came out AMAZING, if a little small. You’re the best, Richa!

  5. says

    I just love your website. You have incredible things to make, and I can’t wait to try this. It’s so hard to find things that are delicious and gluten-free. No need to miss biscuits now!

  6. Jordan Sage says

    Hi there, Richa.
    This recipe looks awesome and I plan to try it tonight. :)
    I am curious as to why gluten-free recipes tend to use such a variety of flours. Does using multiple types of flour in a recipe help in the cooking process, or is it just a matter of preference?
    Thanks for your wonderful contributions to the mindful-eating community!

    • says

      Hi Jordan,
      Glutenfree flours do not have gluten, which in regular baking would help create strands to hold up shape, hold moisture and airyness, and keep it soft. One gluten-free flour cannot mimic all these properties, so you need some flours for bulk, need starches to keep it lighter/airy, some flours and starches to hold moisture, gums or other ingredients for softness and so on. You can get premade gluten-free flour blend that might be called all purpose gluten-free baking mix or blend or something like that, that already has a mix of flours and starches, and you can use that to substitute for when replacing in a regular flour recipe, or use to sub all of the flours and starches in a recipe like this. Hope this helps


  1. […] 1/4 cup almond milk (use coconut milk or other non dairy milk to make nut-free) 1 tsp apple cider vinegar 1/2 tsp lemon juice 1/2 cup sweet potato puree chilled . I used canned. chilled for an hour 1 Tablespoon organic canola oil or coconut oil or softened vegan butter(I used canola) 1 Tbsp flaxmeal (optional) 1/3 – 1/2 tsp salt a generous dash of cinnamon or other spice of choice 2 tsp sugar Dry: 1.5 cups Spelt flour¬† 2¬†tsp baking powder 1/4 tsp baking soda Variation:¬† Make a savory biscuit with herbs or garlic, use 1 tsp sugar instead of 2, add cheese shreds etc. Method: Preheat the oven to 400 degrees F. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add¬†chilled sweet potato puree,¬†salt, sugar, cinnamon, oil/butter and flax meal tothe almond milk, Mix well. In another bowl, mix the flours and baking powder and soda. Add 1 cup of the flour mixture into the sweet potato mixture and mix till just about combined. Depending on the sweet potato puree/mash whether canned or baked or microwaved, you might need less or more flour. Add more flour if needed to make a soft stick-ish dough. Mix only until just combined, do not over-mix or knead. (a total of 5-6 mixes or folds in total). Pat down the soft dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using cookie cutter or biscuit cutter. Place on parchment, brush canola/coconut/melted vegan butter on top and bake for 10-12 minutes. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy. Cool completely and refrigerate in air tight container until ready to use. Warm in the oven before serving. Hubbs loved these with his curried spicy Tofu scramble in the morning. If using other whole grain flours like whole wheat, use 2 parts whole wheat pastry flour and 1 part unbleached white flour. for a gluten-free recipe, see these. […]

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