Blueberry Brown Rice Sourdough Biscuits (Vegan, Gluten-Free)

March 16, 2021
These Blueberry Brown Rice Sourdough Biscuits are every bit delicious as they are wholesome and healthy. Packed full of whole grains and fermented grains, with gut nurturing blueberries. These are sure to become a staple for folks looking for a tasty delicacy that treats their body kindly. This recipe is vegan, gluten-free, and can be made sugar-free if you forgo the maple syrup.

I love to make these after a long day of work as a "snack," and I have no qualms with finishing the whole tray paired with a glass of oat milk. However, if I do have any leftovers I save them for breakfast to have with my morning coffee.

I hope you enjoy this recipe as much as I do!
sourdough biscuits

Blueberry Brown Rice Sourdough Biscuits (Vegan, Gluten-Free)

utensils YIELDS 4–6 Biscuits
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  • 1 ½ tbsp Flax Seeds
  • ¼ cup Water
  • 1 cup Brown Rice Sourdough Starter
  • 1 cup Brown Rice Flour
  • ¼ cup Plant Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ cup Frozen Blueberries
  • 1tsp Cinnamon
  • 1 tbsp Maple Syrup
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1. Start off by setting your oven to 350°F.  

2. Prepare your flax egg by combining 1 ½ tbsp of flax seeds with ¼ cup of water, stir and let it sit for 5 minutes. 

3. Add the vinegar to the plant milk and either aerate in a blender or use a hand frother. Set aside and let it sit for a few minutes as well, so that the vinegar can curdle the milk. (Soy milk froths the best). 

4. In a medium-sized bowl add a cup of brown rice flour, then add in your baking soda, salt, baking powder, and cinnamon. Next add your cup of sourdough starter, flax egg, milk, and maple syrup. Mix together until you have a slightly sticky, but not too wet dough. Add extra brown rice flour if you would like. Lastly, mix in your blueberries. 

5. Next, place a piece of parchment paper on a cooking tray and make fist-sized balls with the dough. Place the tray with biscuits into the oven for 15-18 minutes and voila! Eat these biscuits for breakfast or as a healthy dessert! 

Also by Elena: Find Yourself In The Great Outdoors With This Complete Guide to Vegan Backpacking

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Photo: Elena Kennedy

Elena Kennedy
Adventure has always been a driving force in my life. After majoring in Environmental Studies at Humboldt State and graduating in 2019, I went on to complete a 430 mile thru-hike in California called the Condor Trail with my father, making us the second and third person to have thru-hiked it. After the trail I moved to Sitka, Alaska to pursue an opportunity with Americorps, a position working within the Native Alaskan community. Which brings me to where I am today. My life has had three great loves, adventure, writing, and cooking. I'm happy to have finally found a platform to share and learn from wonderful folks.


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