One way I'm doing that is giving up sugar and white flour. Here is another good recipe from Elana Amsterdam's " The Gluten Free Almond Flour Cookbook," Once again I substituted honey and safflower oil in. I did look in Super 1 grocery today but couldn't find grapeseed oil. Even my husband liked these. I liked them- but must admit they aren't as good as the ones I make with Bisquik. Ah well. Still good- may be better with agave and grapeseed oil - will try that way after the 45 days.
2&1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil ( I used safflower)
P.S. 10/22/15: I now use Almond oil-it's healthier for cooking in heat.
1/4 cup honey ( remember can't have the agave till after diet is over)
P.S. 10/22/15: Don't use agave-it turns into high fruictose syrup.
2 large eggs
1 teaspoon freshly squeezed lemon juice. ( can't taste the lemon in it)
Preheat the oven to 350. Line a large baking sheet with parchment paper. ( OK. Loving this stuff. I never used it before. With it the biscuits just lift right off the pan.)
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, honey, eggs, and lemon juice. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Drop the batter in scant 1/4 cups, 2 inches apart, onto the baking sheet . Bake 15-29 minutes, until golden brown or until a toothpick inserted into the center of a biscuit comes out clean. Let biscuits cool briefly on the baking sheet, then serve warm. ( at 15 minutes the bottoms of mine where almost burned.)
Enjoy your biscuits and enjoy your day.