Mini Cheddar Carrot Biscuits

It’s time to get your holiday recipe lineup together, and these bad boys should absolutely be on the top of your list. Gluten-free, bite-sized, and veggie-filled! A winning combination that will leave EVERYONE at your table satisfied!


Mini Gluten-Free Cheddar Carrot Biscuits


Prep Time: 1 hour

Cook Time: 15-18 minutes

Yield: 12 mini biscuits


  • 1 packet active dry yeast

  • 1/2 Cup warm water

  • 5 1/2 oz Bob’s Red Mill Gluten-Free All-Purpose Flour (separated by weight, 2.5 oz and 3 oz)

  • 2 tsp xanthan gum

  • 2 tsp baking soda

  • 2.5 oz shredded carrots (about 2 thin carrots)

  • 1/4 tsp dried oregano

  • 2 oz shredded cheddar cheese

  • 1 Tbs olive oil

  • 1 Tbs sugar

  • 1 tsp salt

  • 1/4 tsp dried basil

  • 1/4 tsp garlic powder

  • 1/4 tsp cayenne pepper


  1. Dissolve yeast into warm water for at least 10 minutes.

  2. In the meantime, grate and measure (using a kitchen scale) the cheese and carrots.

  3. Also using the kitchen scale, measuring and separate the gluten-free flour.

  4. Add a teaspoon of xanthan gum and a teaspoon of baking soda to both the 2.5 oz and 3 oz flour amounts.

  5. In a medium bowl, add the 2.5 oz gluten-free flour mixture, carrots, oregano, and yeast.  Mix well.

  6. Place a damp cloth over the bowl and allow the dough to rise for about a half an hour, or until the dough has doubled in size.

  7. Add the 3 oz flour mixture, cheese, oil, sugar, salt, basil, garlic, and cayenne to the dough. Mix/kneed well.

  8. Preheat oven to 350 degrees.

  9. Let dough rise again for another half hour.

  10. Take a parchment-lined baking sheet, and place heaping tablespoons of dough on sheet.

  11. Place in oven for 15-18 minutes.

  12. Let cool for half hour and enjoy!



Intermittent Fasting

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Glowing Grocery Guide.png

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