Yucca Biscuits

Going gluten-free has been an adventure for me. In the beginning I was really disappointed at the limited options I had and the need to cook two different menus for us. Little by little, though, I have discovered a new world of options and flavors and rediscovered some old ones, like these biscuits. Although this recipe is an adaptation from The Happy Gut, I know for sure are sold in some of the most traditional bakeries in the south of Bogotá. I used to eat them many years ago, when I worked in the Public Space Dept. of the city. Several years have gone by but good things are not easy to forget… 

Yucca Biscuits
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Snack
Servings: 12
  • 1 1/2 cup Yucca flour (I prefer the gritty type)
  • 1/4 cup Candelon Honey
  • 1 Egg
  • 1 pinch Sea salt
  • 1 tsp Baking soda
  • 1 tbsp Kombucha or apple cider vinegar
  • 3 tbsp grassfed cow butter
  1. Preheat oven to 400 F (200 C) and use 1 tbsp butter to grease the tin

  2. Mix dry ingredients (flour, baking soda and salt) in a bowl

  3. Separate the egg and whip the white to a stiff peak

  4. In a separate bowl, mix the wet ingredients (honey, kombucha, remaining butter and egg yolk)

  5. Add the wet mix to the dry mix. Then, slowly, fold the egg white until smooth

  6. Pour into muffin tin and bake for about 10 minutes.

Recipe Notes

These biscuits taste like heaven, particularly on slow mornings when there is more time to slow down and appreciate the little things. We cut them in half, warm them up and then top them with butter, yogurt, jelly or honey with fruit. They are hearty, very easy to digest and make a wonderful use of our locally abundant yucca! 

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