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Paleo Caraway Biscuits

Paleo Caraway Biscuits

  • Author: Tina Turbin


Finally, a jewish style rye bread that’s true to Chicago standards, without the yeast or gluten; a true paleo rye bread. My husband and friends are hooked and I trust you will be as well!


  • 2 ½ cups almond flour
  • 1 tablespoon tapioca flour
  • ½ teaspoon salt (more is optional)
  • 1 tablespoon baking soda
  • ¼ cup walnut oil (or oil of choice)
  • 1/8 cup honey, melted but not hot
  • 2 whisked eggs
  • 1/3 cup caraway seeds
  • 1 teaspoon vinegar


  1. Preheat your oven to 325F degrees.
  2. Place parchment paper on you baking sheet.
  3. Sift the flour, tapioca, salt and baking soda together in one bowl.
  4. Mix the oil, honey and eggs together in another bowl
  5. Combine the wet and the dry ingredients and mix well.
  6. Fold in the caraway seeds.
  7. Add the vinegar and mix well.
  8. Let sit for at least 1 minute.
  9. Dollop the batter onto the parchment paper and shape into the size you’d like your biscuits to be. I use all shapes and sizes.
  10. Bake for 12-15 minutes.
  11. Keep an eye on the oven.
  12. Let cool on a cooling rack or serve semi-warm.
  13. Enjoy!


These freeze beautifully!

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Tina Turbin

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