baking · breakfast · cooking

Gluten Free Coconut Biscuits and Chickpea Gravy

If it is Sunday morning it is often B&G time! I tried a recipe for the biscuits that I saw on Bob’s Red Mill’s site, adapted to be vegan as well as gluten-free. To top it, I made a chickpea gravy recipe I had done before, but changed how I made it. I definitely prefer this version and it has less work as well! I grabbed a bag of frozen chickpeas out of my deep freezer, no need to even thaw them, the heat in the skillet does it for you. Gluten-free, vegan and delicious!

Chickpea Gravy


  • 1½ cups cooked garbanzo beans (*see below) or 1 15-ounce can, drained and rinsed
  • 2 Tbsp neutral vegetable oil
  • 2½ tsp paprika
  • 1 tsp onion powder (not onion salt)
  • ¾ tsp thyme
  • ½ tsp rubbed sage
  • ½ tsp marjoram
  • ¼ tsp crumbled rosemary
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 8 dashes Tabasco sauce or favorite hot sauce, or to taste
  • ¼ cup potato starch
  • ¼ cup garbanzo bean flour (*see below)
  • 4 cups unsweetened non-dairy milk (used almond)


Heat a large skillet over medium-high, add the oil and the garbanzo beans and spices (through pepper), cook until fragrant, about 5 minutes, stirring often.

Turn down to medium, whisk in the potato starch and garbanzo bean flour, cook for about 2 minutes, whisking. Slowly whisk in the milk and let thicken over medium-low. Season to taste with hot sauce and salt (if desired). Serve over the biscuits.

Gluten Free Coconut Biscuits


  • ¾ cup Organic Brown Rice Flour
  • ¼ cup Organic Coconut Flour
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • ¼ tsp fine sea salt
  • ¼ cup non-hydrogenated margarine (such as Earth Balance) or butter (non-vegan), cold and diced
  • ½ to ¾ cup non-dairy milk (used unsweetened almond)
  • 1½ tsp apple cider vinegar


Preheat oven to 450°, cut two sheets of parchment paper to fit a large baking sheet.

Stir the vinegar into the milk, let sit for 5 minutes. Whisk the dry ingredients together in a large mixing bowl. Add the “butter” and work in with fingers until finely crumbled. Add in milk, stirring, until a soft dough forms (mine took all the milk).

Knock the dough out onto the lined baking sheet, pat into a ball, top with the second sheet of parchment paper and flatten out into a ½” thick circle. Peel off the top paper, cut into 8 wedges. Bake for 10 to 14 minutes, until golden on top.

Makes 8 biscuits.

Making Garbanzo Bean Flour:

Yes, you can make it! Well…it does help to have a high power blender like a Vitamix and their dry container (or a grain mill). Simple as processing the dry uncooked beans until a fine flour. That is it! Fair warning it is very loud though!

Easy cooked beans?

Use the slow cooker method!


3 thoughts on “Gluten Free Coconut Biscuits and Chickpea Gravy

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.