Sweet Potato & Carrot Biscuits (Gluten-Free)


2- ½ cups gluten-free oats

1 ½ cups potato starch

¾ cup quinoa flour

3 Tbsp. flax seed meal

1 tsp. Celtic sea salt

1 organic egg

½ cup coconut oil

1/3 cup dry non-fat dry milk powder

1 ½ cups filtered water

1 small, organic sweet potato, grated

½ carrot, grated



  • preheat oven to 250° + line 2-3 rimmed baking sheets with parchment
  • put 2 cups of oats in the work bowl of your food processor. pulse to grind into a fine powder
  • in a large bowl, whisk the ground oats, ½ cup of remaining oats, potato starch, quinoa flour, flax seed meal, and Celtic sea salt
  • mix in the egg and coconut oil
  • in a glass measuring cup, whisk the water and the milk powder. add to the mixture and mix thoroughly
  • add the grated sweet potato and carrot (if the batter is too wet, add more quinoa flour. you want the batter to be able to form into a ball)
  • on a floured work surface (I used rice flour), roll out the dough to 3/8″ thick
  • using a desired cookie cutter, create shapes and place on prepared baking sheet
  • bake for 1 ½ hours to 1 ¾ hours, rotating pans half way between baking time
  • let cool completely,  store in an airtight container indefinitely


found on chef dogs