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Biscuits and Sausage Gravy

Posted by cemmerich in acid reflux, allergies, Baby, breakfast, Christmas, gluten free, main dish, PURE PROTEIN/FAT DAY, Thanksgiving 15 Jan 2013

Testimony of the Day

“In October of 2012, I started on the path to having gastric bypass surgery after years of yo-yo dieting and being overweight since around age 8 or9. I did everything from doctor supervised [dieting] to phen-fen to WW to Medifast. My best weight loss was from Medifast, but it quickly became too expensive and it really was icky to drink shakes all day!

In January of 2013, I read a Wheat Belly synopsis. This was an interesting concept to me so I bought the Wheat Belly Cookbook on Kindle. At the end of his book, Dr. Davis offered Maria’s blog as a great place for recipes, guidance, etc. I checked it out and was impressed, so I bought [her] Metabolism book for my kindle. Then I had an initial health assessment and email consult with Maria. I immediately stopped my Diet Coke addiction (over 40 oz a day) — that was the hardest one for me. During this time, I started eating less wheat and sugar and by January 15th I got rid of all the grain products and went wheat free.

Since that consult with Maria in early January, I’ve lost 51 lbs. The first 40 came off rather quickly, and the last 11 have been slower, but are still coming off at about 1 to 1.5 lbs a week. All this with little exercise (since I’m allergic to it! Ha!). I canceled my WLS that was scheduled for April 2013 and couldn’t be happier. My moods have improved, I’m sleeping great, my body doesn’t ache all the time, my hands and feet aren’t always cold, I’ve not had a headache or acid reflux since late January, and my PMS is much better. I was experiencing facial ticks and vertigo type symptoms daily. The doctor didn’t know why, but within ten days of getting off the Diet Coke, these ticks and symptoms were gone and haven’t been back since.

I still have a long way to go (another 75 lbs maybe) but am now confident I have the right knowledge and the right nutritionist (Maria) to help guide me. Maria’s books, blog posts, and Facebook page are great and full of eye-opening insights. I like most of her recipes I’ve made — especially the treats! I would love to be able to afford one-on-one consults, but my budget only allows for the basic health assessment and email consult. Of all the things I’ve done to shed the pounds, paying Maria (including books, cookbooks, and one seminar) was the best money I’ve ever spent. Wish I would have found Maria sooner — I would have saved a ton of money on wasted programs. —Paula”

 To start on your path to health and healing, click HERE.
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RICE CEREAL FOR BABIES???

Sadly, parents often think that rice cereal is the first food to introduce to a baby. Dr. David Ludwig of Children’s Hospital Boston, a specialist in pediatric nutrition, says some studies suggest rice and other highly processed grain cereals actually could be among the worst foods for infants. Babies don’t even produce the enzyme amylase, which is the essential enzyme for breaking down starch. The baby’s small intestine basically only produces one enzyme for starch, lactase; which is for the digestion of lactose. Feeding grains too early will cause food allergies later on in life because the protein in the grains sit in the stomach too long. This will cause the baby to have acid reflux.

“The number one ingredient in what we call rice ‘cereal’ is processed white rice flour. That’s all the rice there is. There are also some vitamins and minerals sprinkled in that babies could easily get in other ways. These don’t make this gateway junk food healthy … Metabolically, it’s not that different from giving babies a spoonful of sugar.” Stanford-based pediatrician Dr. Alan Greene.

Parents desperately go to the doctor for help; most likely putting the baby on acid blockers. This is the WORST thing to do because the stomach is a very acid environment with a pH at 2 or less. Stomach acid is essential for to absorb vitamin B-12 and minerals that allow you to release hormones from the pancreas, without which can lead to development of diabetes.

Stomach acid also helps breakdown protein. When you don’t have stomach acid to breakdown food, undigested proteins sit like a rock in the intestines. This slowly eats holes in your intestines and this inflammation begins a detrimental snowball effect. When you start to have holes in your intestines, food starts to leak into your bloodstream (leading to leaky gut syndrome). This is awful because the immune system goes into overdrive to kill the unknown substances in the blood…NOW we have food allergies! So if you are feeding the baby grains and cow’s milk, they will most likely develop a wheat and dairy allergy…oh boy!

There has recently been a 16X increase in the use of acid reflux medicine in infants. Even though a study showed that there was no difference in infants from a placebo! When families eliminate common allergen such as dairy, soy and wheat from the baby’s and breastfeeding mother’s diet, by day 3 or 4 the infants no longer suffer from acid reflux. This means a total elimination! Not just the 80/20 rule. It takes a lot of commitment by the family, but it is well worth the effort.

Milk based formulas often cause allergies while soy based formulas contain growth inhibitors, mineral blocking phytic acid, and plant forms of estrogens that has adverse effects on hormonal development. Soy formula is also devoid of cholesterol which is essential for the brain (our brains are 60% cholesterol!) and nervous system.

If you have a baby or YOU are suffering from acid reflux, click HERE for natural supplements to heal and eliminate acid reflux naturally. 

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My family always has crescent rolls at Thanksgiving. When these came out of the oven, the smell reminded me of a buttery roll on Thanksgiving morning…they tasted great too. The flavor reminds me of my past life of KFC buttermilk biscuits.

1 cup almond flour
1/4 tsp Celtic sea salt
1 tsp baking powder
4 egg whites
2 TBS chilled organic butter (cut into pieces) or cold coconut oil
OPTIONS: add 1 tsp of garlic or your favorite spice

Preheat oven to 400 degrees F. Grease a cookie sheet or muffin pan with coconut oil spray. Whip egg whites until very fluffy. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn’t chilled, the biscuits don’t turn out). Gently fold in the dry mixture into the whites. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes. Makes 8 servings.

NUTRITIONAL COMPARISON:
KFC Biscuit = 220 calories, 24 carbs, 1g fiber
“Healthified” Biscuit = 113 calories, 3 carbs, 1.5 fiber

I know my recipe sounds a little crazy, but it tastes awesome. The cream cheese makes it so thick. This added an amazing flavor without extra calories. Since cream cheese is so thick, you can add a flavorful broth to thin the gravy and you save a lot of calories.

GRAVY:
10 oz Organic Prairie pork sausage, crumbled
1 cup cream cheese (or coconut cream)
1 cup organic beef or chicken broth
Celtic sea salt and ground black pepper to taste

Cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Gradually add cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy. Makes 8 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Biscuits and Gravy = 353 calories, 19g fat, 9.8g protein, 31 carbs, 0.5g fiber
“Healthified” Biscuits and Gravy = 345 calories, 29.9g fat, 14.6g protein, 4.9 carbs, 1.5g fiber (78% fat, 17% protein, 5% carbs)

 

  • filesofnk6 November 18, 2011 at 10:18 pm / Reply

    It is SO perfect that you posted this right now! Today I had a consult to see if my newborn daughter qualifies for speech/occupational therapy, and she does. She had heart surgery at six days old, and wasn’t allowed to eat by mouth until she was over a week old. She’s behind developmentally with her suck/swallow/breathe, which I expected. The long-term goal is for her to eat food off a spoon by six months. The woman doing the therapy said that rice cereal “WILL BE” her first food, and that nutritionally it was the best. She sounded irritated that I would say otherwise, and I didn’t push the issue, since it’s moot until April or May of next year. I need to either find a look-alike item that I can feed her, or I need to address this with this woman and try to convince her that rice cereal is bad. I don’t want to be forced into feeding her food that I know is bad for her. I’ll be looking up this pediatric doctor’s information, but do you have any suggestions?

  • edit mpeg files November 21, 2011 at 4:59 am / Reply

    Its recipe is quite nice and easy to try. It might be much healthier food. I would like to include it in my diet plan. Sound yummy too. Hope it does not considered too much calorie.

  • Maria Emmerich November 24, 2011 at 9:34 am / Reply

    Oh! Some great references are Sally Fallon’s book Nourishing Traditions and Nina Planks book Foods for Mother and Baby.

    Happy Thanksgiving!

  • Maria Emmerich November 25, 2011 at 4:05 pm / Reply
  • Rachel November 25, 2011 at 6:57 pm / Reply

    I made these for Thanksgiving and they satisfied my desire to have bread…. although they turned out pretty dry. I didn’t make the gravy to go with them, I just had them with butter. I guess the problem with that I used chopped almonds (pretty coarse) because I had run out of almond flour and my blender broke. I need something better to grind almonds and things to a fine powder. I will try these again sometime!

  • Maria Emmerich November 25, 2011 at 8:54 pm / Reply

    Bummer on the almond flour:(

    Try them again! I know you won’t be disappointed!

  • Tami January 14, 2012 at 4:44 pm / Reply

    Just made these and they are AWESOME!!!!! Thank you so much!

  • Maria Emmerich January 14, 2012 at 4:51 pm / Reply

    Thanks tami!

    Im SOooo happy you liked it!;)))

  • Anonymous January 24, 2012 at 7:31 am / Reply

    Wow, gotta make these for my hubby! He loves biscuits and gravy! I’m trying to get him to give up the starch!

    Crystal

  • Anonymous February 27, 2012 at 4:03 am / Reply

    Love these!!!!

  • Diana April 15, 2012 at 7:56 pm / Reply

    I just made this gravy to pour over my pan fried chicken breast. I did add some Tabasco sauce, a little bit of poultry seasoning and parm cheese. It’s very nice and will work as an Alfredo sauce.
    It’s wonderful!!

  • Maria Emmerich April 15, 2012 at 8:10 pm / Reply

    Oh Diana! I love your ideas!!!

    Thank you for your kind words;)

  • Kim Kauffman July 25, 2012 at 11:51 pm / Reply

    I found your blog after my step-grandma told me about you. I wish I had known about you when my daughter suffered from acid reflux beginning at a couple weeks old (I breast fed until 12 1/2 months). I did go to a natural doctor and I had to do the total elimination diet (but didn’t know until 9 months!) and it was so hard but SO worth it. She improved so much after that. Conventional reflux medicine did nothing for her so I stopped giving it to her and did a natural medicine called colic calm. Ever since I’ve been on a journey of changing our whole lifestyle with food. It’s been hard but I feel so much better!

    • Maria Emmerich July 26, 2012 at 12:56 pm / Reply

      Congrats on your journey to a healthier lifestyle! :)

  • Crissy Cris July 26, 2012 at 4:09 am / Reply

    I just made 3 batches of these, so yummy!! Thanks for all your hard work It’s making us a healthier family :))

  • amy August 9, 2012 at 12:02 pm / Reply

    Had them last night for dinner and am going to quadruple the the recipe for Sunday school this week. Thanks so much!

  • Anonymous September 7, 2012 at 3:31 pm / Reply

    Wow, thank you so much for this recipe! Almond flour is my flour sub of choice. I’ve seen a lot of low carb bread recipes with “carbquick” as the replacement, but I refuse to use it. No wheat for me! I will definitely be enjoying these on Thanksgiving!!!

    • Maria Emmerich September 7, 2012 at 5:05 pm / Reply

      Good job! I hate those mixes. Full of junk. Thank you! :)

  • Anonymous October 7, 2012 at 1:22 pm / Reply

    Can u use the whole egg I hate to waste them as much as they cost

    • Maria Emmerich October 7, 2012 at 1:31 pm / Reply

      You could try adding them in with the butter. You have to whip the whites separately or they won’t whip. Or you could save them and use them for creme brule or ice cream. :)

  • Unknown October 7, 2012 at 1:49 pm / Reply

    Have you tried freezing these? I’m planning ahead for Thanksgiving : ) As always, thanks so much for your wonderful recipes!!

  • vikings October 23, 2012 at 3:53 am / Reply

    me again, can you do your magic and let me know how much protein is in the biscuits. will be trying this recipe soon! thanks

  • LaDonna Mattson October 25, 2012 at 4:01 pm / Reply

    I just made the biscuits and they are wonderful! Wow! I will be making a lot more after work tonight. I am planning on sharing them with some friends who are also looking for healthy ways of eating. Thanks Maria, you just opened up a whole new exciting way of life for my family.

  • Vir-Gena Fowlkes November 8, 2012 at 4:54 am / Reply

    There are certain things that you accept, to live without, going low-carb. One of my husbands favorite breakfasts was biscuits and gravy. He had resigned himself to never enjoy them again, until…….. I made your recipe. He flipped over them. They are fantastic!

    • Maria Emmerich November 8, 2012 at 2:31 pm / Reply

      Thank you! That is what I strive to do. Make the comfort food low carb so you can have what you crave and stay on track! :)

  • Tammy December 1, 2012 at 7:30 pm / Reply

    My husband has been craving biscuits and gravy. This recipe was the cure. What an awesome recipe! Great change of pace from eggs. We may have indulged in larger servings, but I know that the calories, fat, and carbs were 1/3 of Hardee’s Biscuits and gravy.

    • Maria Emmerich December 2, 2012 at 2:35 pm / Reply

      Thanks Tammy! This is a hit in our house too! :)

  • Jennifer Stam January 24, 2013 at 6:48 pm / Reply

    We have made these several times and this is a PERFECT RECIPE!! You can’t even tell that these are grain free biscuits! We absolutely love them and will be making again tonight! I triple this recipe because we have a family of six and the leftovers go great with eggs in the morning! Thank you!

  • Anonymous April 21, 2013 at 9:25 pm / Reply

    Being from the south, we use a lot of bacon & bacon grease….I know, yum! Anyway, could I replace the sausage with bacon & it’s grease for a bacon gravy instead of sausage gravy? (Don’t really care for sausage)
    Thanks, Kendra

  • Ashleigh D. April 24, 2013 at 9:58 am / Reply

    I don’t usually comment on these, but after making these I had to.
    My doctor has me on a super restrictive diet at the moment, and I have been trying to find some good recipes that are gluten/grain free and low carb. Most of the ones I have tried just weren’t that great and definitely not worth making again.
    But I stumbled on this recipe tonight, and made this for dinner. These were AMAZING! I couldn’t even tell the difference between this and a normal biscuit. I will definitely be making these again, and you have saved me from my boring diet, so thank you so much for this recipe!

  • Breakfast Biscuits | Breadless Wonders August 27, 2013 at 3:37 pm / Reply

    […] You can also make amazing grain free sausage gravy to top these!  Check out Maria Emmerich’s recipe. […]

  • Jamie September 11, 2013 at 9:44 pm / Reply

    Yum… just made this for dinner. This biscuits are AMAZING!!! I don’t miss most bread but I do miss biscuits! This totally hit the spot. Can’t wait for my biscuit and gravy loving husband to try them. SO GOOD.

    • cemmerich September 11, 2013 at 9:50 pm / Reply

      Thanks!

  • Gail September 25, 2013 at 4:45 am / Reply

    Marie,
    These biscuits are the most “biscuit like” biscuits that I have had since giving up wheat! They are AMAZING! The gravy is great too! Thanks!!

    • cemmerich September 25, 2013 at 2:55 pm / Reply

      Thanks!

  • jessie October 29, 2013 at 9:08 pm / Reply

    Hi Maria, tried these biscuits the taste is great but mine didnt seem to rise or become as fluffy as those in the picture maybe I used too much butter. and yes it was cold butter cut into pieces, still tasty but the very flat.

    • cemmerich October 29, 2013 at 10:49 pm / Reply

      Hmm, not sure what happened there. ;)

  • Sharon Cole November 4, 2013 at 4:54 pm / Reply

    Hello Maria!!!
    It has been a very long time!
    We loved your biscuits this morning! Thank you so much! They are a keeper for sure!!!
    Love,
    Sharon

    • cemmerich November 4, 2013 at 9:45 pm / Reply

      Thanks!

  • Angela November 4, 2013 at 9:07 pm / Reply

    Do you think these would turn out using almond meal? I have some of Trader Joe’s almond meal.

    • cemmerich November 4, 2013 at 9:49 pm / Reply

      That should work, just a bit courser texture. :)

  • Angela November 6, 2013 at 4:57 pm / Reply

    Hi Maria. I tried these biscuits with the almond meal. I don’t know if it was the fact that I used meal instead of flour or if I whipped my eggs too long, but my batter was very runny and the biscuits didn’t turn out looking like yours at all. They were pretty flat, with a slight dome shape. When you say to whip the egg whites until very fluffy, what exactly do you mean? Soft peaks or something else? My batter seemed to go wrong when mixing the dry ingredients with the beaten egg whites. I would say mine were somewhere between soft and stiff peaks. I’m wondering if that was my issue, more than the meal. Thanks for your help! :)

    • cemmerich November 6, 2013 at 5:11 pm / Reply

      Yes, the whites should be stiff.

  • Melinda November 14, 2013 at 12:54 am / Reply

    These biscuits are AMAZING!!! They are moist and wonderful just like KFC biscuits, you were right! Can’t wait to dazzle my kids when they come home for Thanksgiving…..Maria! You rock!

    • cemmerich November 14, 2013 at 2:38 am / Reply

      Thanks!

  • Terra November 23, 2013 at 1:24 am / Reply

    Loved these! These biscuits are wonderful. I whipped my egg whites to stiff peaks, then slowly added the dry mixture in a big tablespoon at a time and made a dollar sign slowly, then added another big tablespoon until it was all incorporated. They came out looking like yours! The gravy was very good as well. This meal is going into rotation for our family. Wonder where this falls on the keto plan? Thank you!

    • cemmerich November 23, 2013 at 3:04 pm / Reply

      Thanks! As long as they are eaten with the gravy, they are a good option. Not enough fat without it. :)

  • LC December 11, 2013 at 3:51 pm / Reply

    Oh my gosh these are so good! I had my doubts when I was folding them together but it worked out perfectly. They remind me of Red Lobster’s biscuits. I did add a little bit of garlic and next time may try adding some cheese. Thank you!!

  • Penny December 13, 2013 at 9:17 pm / Reply

    Oh Maria, these are wonderful! You could fool non LC folks with these. We used them to make open face pulled pork sandwiches. Thank you so much.

    • cemmerich December 14, 2013 at 2:11 pm / Reply

      Thanks!

  • Joan Andrews December 28, 2013 at 8:31 pm / Reply

    I seem to be allergic to almonds…itchy face , and stomach ache when drinking almond milk (I’ve switched to flax milk). If I change the flour to coconut flour and double the egg white, would that work in this recipe?

  • Stacy January 5, 2014 at 4:15 pm / Reply

    This recipe was amazing! The whole family loved it, it was the quietest breakfast I’ve had in a long time….everybody’s mouths were to full to talk! Thank you Maria!

  • Sandra February 3, 2014 at 12:41 am / Reply

    Made this for dinner tonight. Delish! I just can’t stop eating the biscuits! I like to split them with butter and broil till toasted. One of my favorites for breakfast with natural peanut butter and natures hollow maple syrup. Yummm!

    • cemmerich February 3, 2014 at 2:44 pm / Reply

      Thanks!

  • amanda February 11, 2014 at 4:34 pm / Reply

    These are soooooo good! Why did I wait so long to try them? I used bone broth and my gravy is fabulous!

    • cemmerich February 11, 2014 at 5:06 pm / Reply

      Thanks!

  • Shari February 14, 2014 at 2:26 pm / Reply

    Just made them, Even with my screw ups (I overmixed instead of folded)…they were Fabulous..who knew they would taste this good. Stirred in freeze dried chives and onion flakes for seasonings and used ghee as substitute for fat, and pink hymalian salt for Celtic seasalt (didn’t have it on hand) . Light and tender biscuit. I might try the gravy another day. MMMMmmmm, Thanks.

    • cemmerich February 14, 2014 at 3:04 pm / Reply

      Thank you!

  • Shari February 15, 2014 at 2:29 pm / Reply

    Since I had so many biscuits left, I made the gravy today and served it at breakfast. I actually made 2 gravies, as my husband doesn’t low carb, but thought I would try it out on him. He tried the biscuit last night and even when it is cold, it is still a very tender biscuit. Anyway, gravy was in his words delicious but different, and the biscuit recipe was keeper. I loved the sausage gravy option, it will make breakfast around my house easier. Two questions, are the biscuit freezer friendly, and for how long. Also how long will the gravy keep, as it made a large quantity. There are only 2 of us in this household, but love having the option of “traditional breakfast items” on hand. My breakfasts of late have been more meat and eggs, or breakfast protein shakes. Please get back to me on the freezing question. Thanks again.

    • cemmerich February 15, 2014 at 10:20 pm / Reply

      Awesome! Thanks! I think this should freeze just fine (for at least a month or so). :)

  • Heather February 24, 2014 at 4:08 am / Reply

    These are listed under the PURE PROTEIN/FAT DAYS but yet have almond flour in them (I remember reading somewhere on your site that almond flour and coconut flour should be avoided when doing PURE PROTEIN/FAT DAYS). Are they OK if trying to stay Keto-adapted? I thought almond flour and coconut flour were a “no-no” if trying to stay keto-adapted.

    • cemmerich February 24, 2014 at 3:36 pm / Reply

      You don’t want baked good or things high in almond flours. This recipe, the ratios of fat/protein/carbs are great for keto. :)

  • Heather February 25, 2014 at 6:03 am / Reply

    Oh that makes me so happy I am making this for breakfast tomorrow. Thanks for the prompt response!

  • Misty February 28, 2014 at 3:13 am / Reply

    Would it be wrong if I ate all of these all by myself in one sitting?

    Good thing I cant because I am full after one sitting but these are DAMN good and I mean DAMN good!

    • cemmerich February 28, 2014 at 3:31 pm / Reply

      LOL! Thanks!

  • N. March 1, 2014 at 3:08 am / Reply

    Made these tonight! WOW! So happy. I love biscuits. As I child I used to eat Bisquik with a spoon, right out of the box….so this is a major deal for me. :-)

    My hand mixer is gimped (only have one beater, the shaft for the other beater is stripped) and I haven’t done dry egg whites for years! But it turned out perfect. Delicious. I only have Almond meal right now, so the texture is a little chunky. Looking forward to doing it again with Almond flour. I wanted to see how it would be as a sweet biscuit…. so I left out the herbs, just used salt and some stevia glycerin.

    Husband thought it was weird…but don’t care!!!

    • cemmerich March 1, 2014 at 2:37 pm / Reply

      Thanks!

  • M. March 31, 2014 at 5:37 pm / Reply

    Would the biscuits be considered keto-adapted if ate with hollandaise sauce?

    • cemmerich March 31, 2014 at 9:01 pm / Reply

      I think it would be as long as you added enough hollandaise. I still would keep these for when you are closer to your goals though, not for trying to lose weight. :)

  • Laura June 10, 2014 at 12:36 am / Reply

    These are delicious! Thanks so much!

    • cemmerich June 10, 2014 at 1:17 am / Reply

      Thanks!

  • Emma June 20, 2014 at 2:22 am / Reply

    tried these today but killed my whites… folding the crumbly dry mix with a spatula into the whites instantly demolished them ):

    I’ve done your protein rolls successfully, should I sprinkle the dry into the stand mixer on low the same way you do in that video for these biscuits?

    I think part of the problem was that 4 egg whites was too small of an amount for my stand mixer – I noticed after the whites deflated that the bottom of the bowl was still liquidy. (I whipped for 5 minutes)

    Once the whites deflated there was only enough batter for 6 biscuits, and it was very wet, so I added more almond flour and they mostly turned out, but looked more like hockey pucks than your photos! Came out muffin-y. yummy, almondy, but not anything like the protein buns, which is what your photo resembles more.

    • Emma June 20, 2014 at 2:24 am / Reply

      again, I wish more low-carb recipe authors photographed their “dough” or “batter” before cooking :) it’s so hard to know what you’re aiming for!

    • cemmerich June 20, 2014 at 1:19 pm / Reply

      Yes, you have to have enough eggs in the stand mixer to beat them up properly. They freeze well so a double batch would work. :)

  • stacey August 18, 2014 at 5:55 am / Reply

    Oh my goodness. I these today after reading the reviews. I added 1/2 tsp raw apple cider vinegar hoping to get that ‘buttermilk biscuit flavor’. I whipped the whites by hand to soft peaks and used an ice cream scoop to make 8 even mounds. These were amazing. I slathered one with butter hot out of the oven… then another :)

    • cemmerich August 18, 2014 at 3:29 pm / Reply

      Thanks!

  • Liz August 31, 2014 at 2:23 am / Reply

    Do you think the cream cheese you use in the gravy has guar gum in it? I made this recipe and it wouldn’t thicken so I added 1/2 tsp. guar gum and it worked. I don’t see anything in the ingredients that would cause the gravy to thicken.

    • cemmerich August 31, 2014 at 1:56 pm / Reply

      Nope, mine doesn’t have guar gum. But guar gum does work well to thicken. ;)

  • Cyndi September 14, 2014 at 4:48 pm / Reply

    I made these for breakfast this morning. The recipe says to beat the whites until fluffy. I think it should be changed to beat until stiff. Once I folded in the almond flour, my batter was too runny, so I baked it in a muffin tin and they came out great! I cut the muffin into thirds, spooned on the gravy, and had a DELICIOUS breakfast! Yum!

    I’ve been dairy free for 4 weeks, so this is my test. I sure hope it turns out well, because I miss dairy!

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