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Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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  1. 1


    I had a lot of problems with this recipe. I followed it exactly and my dough was so crumbly it just fell apart back into flour. I’m not sure if I missed something or the recipe wasn’t copied exactly right…but it just did not work. I was super disappointed.

    1. 1.1

      Chrissy Lane

      Hi Erin,

      I am sorry to hear that.

      I had my head tester make these and they turned out as they should.

      The one thing we noticed was that it does take some good mixing to get the dough to form a ball. But if you have the right amount of butter, it should eventually come together. Try using a hand mixer to blend the butter with the eggs and honey. That may help to incorporate the ingredients better.

      Darn. I hate when things don’t go well for my readers. But I do appreciate your feedback. I will test out some different recipes for almond flour biscuits and see if I find one that is a better success story.

      Really appreciate you sharing your feedback.

  2. 2


    Gotcha…I will mix longer next time. I ended up adding about 3/4 a cup of almond milk to the dough and it turned out a lot better. I think my issue was that I have to use an egg replacement, as well. I am gluten and dairy free as well as allergic to egg whites and a few others. That may have been an issue. Thank you so much! The taste was great with the honey and cinnamon, though!


    1. 2.1

      Chrissy Lane

      Ok, well that sounds much better then! I was really disheartened by your results, but just hadn’t found a good replacement recipe to test out yet.

      Glad to hear it worked out for you.

      I really appreciate you letting me know!



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