Low Carb Biscuits

By tommy123400

  • 2 cups vital wheat gluten flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup shortening

  • 1/2 cup cream

  • 1/4 cup water

  1. Preheat oven to 450°F.

  2. Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal." Stir in all of the water and almost all of the cream. If dough is not pliable, add just enough extra cream to make a puffy, easy to roll dough.

  3. Make a ball of dough and place on lightly floured surface. Knead 20 to 25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a "binder" — just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10 to 12 minutes or until golden brown.

Nutritional Facts

Makes 16 biscuits. 3.5 grams net carbs per biscuit.


9 replies

Braedens_Mommy 2011-08-25 11:35:51 -0500 Report

I know this question has been asked, but I too would like to know how many calories and fat is in these…I track everything including carbs.

dubyadd 2011-08-25 02:18:17 -0500 Report

cedarwolf asked "What, exactly, IS vital wheat gluten flour? " and after finding out I wonder why no one has asked before, and why no one has used it in a recipe, as I can not recall ever seeing. I have not bought any yet and I can't find it at Walmart, but I did see it at Amazon so am sure its available on the net and probably in most health food stores. It appears to be a miracle food for diabetics as long as you have no allergy's to gluten. Ok so what is it???? Hope this all fits in the comment or might have to break it up.
So what's the difference between Bread Machine Flour,
High Gluten Flour & Vital Wheat Gluten Flour?
First, the Definition of Gluten:
Gluten is a protein found in Rye, Wheat, Oats, Barley & Triticale. ("Gliadin" is part of the gluten structure. Gliadin is present in varying amounts in these grains. The combination of gliadin and glutenen makes gluten.) This protein gives structure, elasticity and sponginess.

Vital Wheat Gluten Flour:
Also called "gluten flour", "instant gluten flour", "pure gluten flour", and "vital wheat gluten" depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.
Bob's Red Mill vital wheat gluten flour — and any other brand of vital wheat gluten flour (such as Hodgson Mill) — is 75 to 80% protein.

This yields approximately 24 grams of carbohydrate per cup. The process of keeping mostly the protein constituents of the wheat and very little of the starch makes this product a useful aid in low-carbohydrate baking and cooking (a necessary component of the wonderful Gabi's Bread Recipe .) ( see recipe below )

The protein binds moisture meaning your bread and baked goods will usually be more moist and "fresh" than traditional baking yields as well. This should never be confused with other gluten flours as mentioned below which can have significantly more carbohydrate.

Please check your labels! Vital Wheat Gluten Flour is usually available in the health food section or baking section of your grocery, or at some health food stores. If you're unable to locate it, you can order directly from the manufacturer at Bob's Red Mill. (Do a search for "gluten.")

High Gluten Flour and Bread Machine Flour:
While vital wheat gluten flour contains 75% or greater protein, the flours labeled Bread Machine Flour and High Gluten Flour have between 12 and 14% protein. Usually milled from hard red spring wheat, the carb count ranges from 54 grams per cup for High Gluten
Flour to 66 grams per cup for most Bread Machine Flours. For small uses, this can still be of value since all-purpose "white" flour (bleached or non-bleached; enriched or not enriched) contains a whopping 92-97 grams per cup!
Vital wheat gluten can also be an essential ingredient when baking with soy flour or soya powder, as soy contains no gluten element to allow baking doughs to raise or hold their shape.

All gluten products (as well as soy flours) should be stored refrigerated or frozen as they are natural products (no preservatives and a full-fat profile) and can therefore become rancid.

Gabi's World-Famous Bread

• 1 pkg dry yeast (Rapid Rise/Highly Active)
• 1/2 teaspoon sugar *
• 1 1/8 cup "baby bottle warm" water (90-100°F)
• 3 Tablespoons olive oil
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon Splenda
• 1 cup vital wheat gluten flour
• 1/4 cup oat flour
• 3/4 cup soy flour
• 1/4 cup flax seed meal
• 1/4 cup coarse unprocessed wheat bran

Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients).

In the meantime, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (3-4 hours) and bake.

Cool on a rack and enjoy.


* The sugar is totally consumed by the yeast and does not contribute to the carb count. I keep a few packets of restaurant sugar on-hand for this purpose so I never have to have a supply of actual sugar in the house.

Makes 16 slices. 3.4 grams net carbs per slice.

ADDITIONAL NOTE FROM LORA: The above basic instructions are Gabi Moeller's original ones. Please remember that your machine may require changes. Refer to the instructions that come with your bread machine — making note of any special instructions for specialty or "gluten" breads. I own a West Bend Deluxe with horizontal baking pan. To get mine perfect, I add water and oil to bottom of pan, then dry ingredients, then yeast sprinkled evenly on top. After initial kneading cycle (about 40 minutes), I stop the machine's kneading paddles so as not to over-work the dough, then finish baking in bread machine. The loaf comes out picture perfect, high and traditionally bread-like. With low-carb bread, I definitely discovered that practice makes perfect.


Follow the recipe in the same order as for the bread machine.

After you mix and knead all of the ingredients together, put the dough in a clean bowl and set it into a warm, draft-free place for about 45 minutes to an hour (one option is to turn on your oven for a pre-heat for a minute and a half to get it warm, then turn it completely off before setting the dough in to let it rise in the oven.) The dough should rise to about twice its original size. Afterward, knead slightly (do not over-knead — the gluten content will keep this bread from rising well the second time unlike "regular" bread! You'll want to be careful not to handle the dough too much after it rises the first time.) Put it in a loaf pan, cover and set in warm draft free place for another 30 to 45 minutes, and then bake at 380 degrees until done. (35-45 minutes — depending on your oven, you may have to shorten or lengthen the time.)

dubyadd 2011-08-25 01:52:52 -0500 Report

don't worry about the fat or the calories, its the carbs that kill you as a diabetic. think - carbs=sugar, they are not the exact same thing but act the same in our bodies, driving up our glucose quickly and if there is no fiber to slow down the digestive process then zoom zoom up goes the blood sugar! LoCarb + high fiber= wellness for the diabetic.

srweezy 2011-08-24 17:08:21 -0500 Report

I think vital wheat gluten flour is just that gluten flour. It is primarily used in bread machines to make the bread hold together better. I know our box store that starts with "W" has it in the bulk section.

cedarwolf 2011-08-24 16:21:43 -0500 Report

Sounds interesting, and very small as far as biscuits go. What, exactly, IS vital wheat gluten flour? We are forced to shop at a certain big box store that begins with the letter "W" and I am wondering if they carry it.