Reprinted from The Blood Type Diet Website (

Ricey Oat (No Wheat) Biscuits
2 votes

Contributed by: StormyAdded: Oct 09, 2007 at 05:09 PM


These are very tasty, sweet nutty taste. Delish! And easy to make. I did find them quite crumbly, though. Less so, if you actually wait till they are cool. :-)

Best Used By Blood Types:
  • Type A (0 beneficials)
  • Type A Non Secretor (0 beneficials)
  • Type AB (0 beneficials)
  • Type AB Non Secretor (0 beneficials)
  • Type B (0 beneficials)
  • Type B Non Secretor (0 beneficials)
  • Type O (0 beneficials)
  • Baked Good
  • 1 cup brown rice flour
  • 1 cup oat flour (rolled oats ground in a blender works into a fine flour)
  • 2 1/2 teaspoons baking powder [baking powder recipes]
  • 1/2 teaspoon sea salt
  • 1/2 cup canola or olive oil
  • 1/2 cup water or soymilk [or other BTD compliant milk]
How to make it:
  1. Peheat oven to 450 degrees.
  2. Combine dry ingredients in a bowl.
  3. Add the oil and cut in well using a pastry cutter or a fork. Work this in until the oil appears to be dispersed evenly through the flour.
  4. Pour in the water or soy milk. Use pastry cutter to combine.
  5. If it looks too wet to knead, add a little more rice flour and combine.
  6. Knead the dough 20 times.
  7. Sprinkle brown rice flour or oat flour onto the surface before rolling out your dough.
  8. I divided the dough by hand into eight biscuits, placed them on a cookie sheet and pierced the tops with a fork, and then put them into the preheated oven.
  9. Bake for 10 to 12 minutes.
  10. These biscuits don't get golden brown like flour biscuits, so be careful not to over bake. If you're not sure if your biscuits are done, check the bottom of one. Look at the color, hold it in a towel, and tap the bottom. You should get a hollow sound.
  11. Serve with your favorite topping or spread.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Dec 09, 2013 at 02:07 PM By: Lola