Are you still struggling with your health?
Get free monthly tips and recipes delivered to your in box to transform you
for a lifetime!
Sign Up For My
Newsletter & Receive
Your Free Gluten
Free Lady Pantry
& Frig Items List

10 Symptoms of Celiac
GFree Conversion Chart
Gluten Free Holiday Recipes
Gluten Free Traveling
Self Test For Gluten Sensitivity
Unlocking The Mystery

Search Recipes
[Back to All Recipes]

Beef & Bean Chili Soup & Gluten Free Flaky Biscuits

Beef & Bean Chili Soup & Gluten Free Flaky Biscuits Hot, hardy and comfy beefy bean soup to warm you up on a cold winter day!


3 Tablespoons olive oil
1 lb Grass Fed Ground Beef
1 carton Pacific Gluten Free Beef Stock
About 2 Tablespoons of Tomato paste
1 15 Oz can Organic Diced Tomatoes ( I use fresh from our garden that have been frozen if we have them).
1 can Organic Cannellini Beans
Half Sweet Vidalia onion
Diced carrots
3 cloves garlic
Elrod’s Red Pepper Spice (from Paleface Feed Store on Hwy 71. We love this stuff, I use it in everything!)
Salt and Pepper


Saute onions in olive oil, add in diced carrots, garlic and any kind of peppers you want, we grow all kinds in our garden, fresh oregano (use dried if you have to), Elrod’s Red Pepper Spice, other spices like cumin, garlic pepper, salt and pepper, add in the tomato paste and stir, add in the beef and brown, then add in the tomatos, beef stock, beans and simmer for about 35 to 40 minutes.

Top with any kind of cheese you like (I love the Organic Valley Italian Blend made from pasture raised cows), green onions and/or some organic sour cream.


Gluten Free Flaky Biscuits


2 Cups of Bob Red Mills 1 To 1 Gluten Free Baking Flour

1 Teaspoon gluten free Xanthan gum (Find this at HEB over near all the other flours or at Whole Foods)

1 Teaspoon salt

2 1 / 2 Teaspoons Baking Powder

6 Tablespoons Butter cubed and cold

3 / 4 cup any milk you want, dairy, almond, coconut, or try butter milk


Whisk flour, Xanthan gum, salt baking powder, use pastry cutter to cut in butter into flour until it’s like coarse corn meal. Stir in the milk, use more if needed. Form the dough into a ball and knead about 10 times in bowl.  Roll dough out on flour surface to desired thickness. Use a 2” biscut cutter.  2” to 1  / 2 inch is good thickness. Reroll as needed.  Place on ungreased baking sheet.  I melt some butter and brush on the tops.  I bake mine at 450 for 20 minutes and they come out perfect.  Depending on your oven, 425 to 450. 

Top with butter, honey or jam!  They freeze well too in a large zip lock bag and then you can take out what is needed for your meal. Great for breakfast too. Biscuits and gravy.. you get the picture!  Yum!

Enjoy the holiday goodies; cause January is just around the corner! 

Merry Christmas!

Gluten Free Lady


The products and the claims made about specific products on or through this site have not been evaluated by the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.