Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Garlic Chive Drop Biscuits (gluten free, vegan)

Have you ever eaten at Red Lobster?

If you have, and it was before you went GF, you may have eaten the garlic cheddar biscuits. They are salty, garlicky, buttery little nuggets of flaky, gluten-filled heaven. And in classic American strip-mall restaurant style, you get as many of them as you want to eat. A whole basket full.

I haven't had a Red Lobster biscuit since I was probably 10 years old. I wasn't crazy for seafood as a kid, so the only redeeming thing about a trip to Red Lobster was the garlic cheddar biscuits. My dad made a better version, and he would whip them up for special dinners. Oh, how I loved those damned biscuits. There is nothing special about Bisquick, but for some reason, it really does make great biscuits.

Tonight, after a busy day of biking, working, running errands, and walking all over the place, I came home and had an urge to bake biscuits. I wanted something garlicky. I wanted the Red Lobster biscuit, but without cheddar, gluten, the creepy additives, and the stomachache. So I strapped on my apron, fired up the oven, and went to dig through my flour bin.

Success! My biscuit is delicious. They have a light, crispy crust and a moist, yet crumbly texture inside, just like a biscuit should be, with a nice hint of garlic chive goodness. I used a mix of high protein, high fiber flours, so you're even getting healthy stuff in that tasty little biscuit. I was so happy with my on the fly recipe, I had to share it. Quick and easy to prepare, I think these biscuits will be passing through my kitchen more often. I think the basic recipe would probably adjust well to be sweet biscuits instead of savory! Makes 8 lovely, hefty little biscuits. Enjoy!

GARLIC CHIVE DROP BISCUITS (gluten free, vegan)


yield: 8 biscuits

1/2 c millet flour
1/2 c sorghum flour
1/2 c mung bean flour (or other bean flour)
1/4 c arrowroot starch
2 t baking powder
1 t salt
1 t garlic powder
1 heaping T chia seeds + 1/4 c boiling water
1/4 c olive oil
1/4 c dry or fresh chives, minced
1 garlic clove, minced
1/4 t vitamin C crystals + 1/2 c boiling water

  1. Heat oven to 350* and prepare a baking sheet.
  2. In a large bowl, sift or whisk together millet flour, sorghum flour, mung bean flour, and arrowroot starch. Add salt, baking powder, and garlic powder, and whisk again to introduce air and make light.
  3. In a small bowl, pour 1/4 c of boiling water over 1 heaped T of chia seeds. Let sit for a few minutes, stirring often, until slightly cooled and thickened. Add oil, and stir together to lightly mix.
  4. Pour oil mixture over flours. Rub in with your fingers until mixture is dry and crumbly and well combined. Add chives, and mix until evenly dispersed.
  5. Dissolve 1/4 t vitamin C crystals in 1/2 c boiling water in a measuring cup. Gradually pour water into flour mixture, and fold in quickly until just evenly moistened.
  6. Drop by the large spoonful onto a baking sheet. Bake for 18-20 minutes until golden brown and firm to the touch. Remove from oven, let cool on baking sheet a few minutes, then transfer to cooling rack.


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Reader Comments (6)

Hello Kim

I found your website after and exhaustive search for gluten free, low glycemic alternatives. I am a highly selective eater. I hate all things beans but love all things flour related. Chronic yeast infections and now fibroids are a constant problem for me. Surgery is not an option since my husband and I want to have children very soon. So I've decided to try Dr Allan Warshowsky's natural cure suggestions. He recommends for the next six months that I restrict my diet to organic fruits and vegetables, herbal supplements and of course giving up all the foods I love to eat.A gluten-free, low glycemic diet is what he suggestions in addition to giving up meats and dairy with the exception of organic eggs three times a week. So my biggest problem is what is left for me to eat and how will it taste. I have browsed through some of your recipes and will slowly try them out. I am still learning and trying to understand what low glycemic means and how to decipher whether or not a recipe will produce a low glycemic meal. I'll keep checking your website for useful tips.

June 1, 2009 | Unregistered CommenterAnonymous

Wow, I am sorry to hear that you are going through such a struggle right now, it sounds frustrating for you. I know how hard it is to suddenly have to cut things out that you are used to eating, and it takes a lot of adjustments. Your taste buds have to do a 180 sometimes to adjust to more subtle, natural flavors. But they will adjust, with help from a positive attitude and determination : ) I use a lot of beans in my cooking, so you might not like that, and I don't use eggs because I'm allergic to them. However, you will probably be able to find lots of good GF grain recipes and vegetable recipes here! If you don't have other allergies that restrict you, you still have a ton of options - nuts, seeds, and a HUGE variety of vegetables. Try experimenting with vegetables you may have passed by in the grocery store in the past, like kohlrabi or jicama or chayote or avocados. If you are able to eat high protein, low glycemic grains, try out quinoa, buckwheat, amaranth, and millet - they can be cooked like rice, but are friendlier to your blood sugar. Roasting vegetables is a great, amazing way to incorporate veggies into your diet in a way that isn't just salad after salad. Try making soups with hearty root vegetables. And maybe try incorporating pureed beans into some soups to thicken the broth - it would provide good protein, and you might be able to trick yourself into eating them. : ) Good luck with your healing process, and I hope to see you around the site often. I hope you can find things here to help you on your way! Good luck.

June 1, 2009 | Unregistered CommenterKim

Thanks Kim for responding, I am so excited about this site I had to get a name other than Anonymous. I realize this new diet is going to be a challenge; first of all coming up with a new grocery list of items I need to have on hand, then secondly taking slowly and try new meals. I am getting the hand of juicing raw vegetables, some tasting better than others but there is definetly a difference in taste when compared to the processed foods out there.

June 3, 2009 | Unregistered CommenterSimone

Hi Simone! I'm glad you got a name. Anonymous is so impersonal - obviously : )

good for you for starting to experiment - necessity is the mother of invention, after all! what are some of your favorite foods/meals/snacks so far?

Yes, your taste buds will gradually adjust to the subtle, real flavors of whole ingredients. I bet that after a while, you won't even want to return to the overly exaggerated, overly salty, overly sweetened, punched-up flavors from processed food! I know that is definitely the case with me.

The internet provides so many awesome suggestions - there is a wealth of information out there. If you haven't already, check out the links in my blogroll, they are full of other amazing blogs that are dedicated to dietary restrictions or generally healthy, whole foods eating. For creative, low GI recipes, I really like Susan Jane Murray's website, she is from Great Britain and has tons of great suggestion for how to customize her recipes to fit you needs. Her link is there too.

Even though it is such a hard transition, and having restrictions is really challenging for so so so many reasons, i have found it to be, in the end, a blessing in disguise. it has taught me so much about listening to my own body, and the mindfulness i've had to employ in regards to my diet has transferred to other areas of my life. and ultimately, it has improved my health tenfold. hopefully you will have many positive things result from this journey!

heck, you shoudl start your own blog too! it is a really fun way to get your thoughts out there and turn a challenging situation into a creative project - and it helps to keep track of the stuff you like to eat so you don't forget : )

June 7, 2009 | Unregistered CommenterKim

Hi Kim,
I've noticed that some of your recipes call for vitamin C crystals. Just wondering what they do for the batter. What will the results be if I leave them out since I don't have any in my kitchen right now?

April 11, 2010 | Unregistered CommenterIda

Hi Ida! The vitamin C crystals basically provide an acid to speed up the reaction and levening. You could add 1 Tbsp lemon juice or apple cider vinegar, or just leave them out completely - they will still rise with all that baking soda. Hope they work! Kim

April 11, 2010 | Registered CommenterKim
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo