This recipe for lower histamine biscuit is also lower in oxalates and salicylates and is nut-free. It’s inspired by a biscuit recipe from Eat Beautiful.
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Table of Contents
Ingredient notes for this lower histamine biscuit recipe
This recipe calls for cassava flour, and I prefer Otto’s brand and collagen powder. Cassava flour is lower in histamine, oxalates, and salicylates. The collagen powder lends the biscuits some protein and toothsomeness.
On many lists, apple cider vinegar is considered moderately high in histamine. If you are not able to tolerate it then you can substitute lemon juice in this recipe, or omit it.
What to serve along with these lower histamine biscuits
This recipe is perfect with hot soup or stew. It also makes the perfect base for an egg breakfast sandwich. You can even use this biscuit to make a topping for lower-histamine chicken and dumplings.
What is MCAS?
Mast Cell Activation Syndrome (MCAS) is a chronic condition that affects all organ systems. MCAS is serious and disabling and people with MCAS experience often significant and debilitating symptoms daily, including anaphylaxis, which can be fatal.
MCAS is often found in combination with other chronic conditions such as Ehlers-Danlos Syndrome (EDS) and Postural Orthostatic Tachycardia Syndrome (POTS).
Frequently healthcare providers do not know about MCAS, and the tests for MCAS are problematic because they are not uniformly reliable. MCAS can be difficult to manage. Treatments include blocking mast cell mediators with anti-histamines and mast cell stabilizers, as well as avoiding triggers.
Check out this post on how to manage MCAS.
The bucket theory
The bucket theory offers a helpful analogy for understanding symptom reactions with MCAS.
Think of your body as an empty bucket that you want to keep from overflowing. Different foods and activities fill your histamine bucket at different speeds but they combine to form the total level of histamine in your body (how full your bucket is). A fuller bucket means you have more histamine symptoms. When you manage triggers, reduce exposure to known triggers, and take medications and supplements to reduce histamine, you can manage the level of your bucket.
Why this lower histamine biscuit recipe?
This recipe is lower in carbs, higher in fat, protein, and fiber, while still being lower in histamine and histamine-releasing foods, lower in oxalates, and free of nightshades, sugar, grains, and gluten. Eating a diet lower in carbs and inflammatory foods can help to control histamine intolerance.
To learn more about the lower histamine Keto diet click here!
Do you know your typical symptom progression?
One of the keys to understanding the level of your bucket is knowing your symptom progression. It is helpful to keep track of the symptoms you are having and to evaluate whether they are escalating. Symptom escalation means that the level of your bucket is rising.
Knowing your symptom progression in a symptom flare is the key to developing your own rescue plan. In this post, I discuss how to determine your own symptom progression. Once you know what typically happens in your symptom progression you can design a rescue plan to address those symptoms.
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Leftovers
- Serve immediately or freeze leftovers right away.
- Freeze for up to 3 months.
Here’s the biscuit recipe!
Lower Histamine Biscuits
Ingredients
- 1½ cups Otto's cassava flour
- 1 5 oz. can coconut milk if tolerated or cold water
- ½ cup butter or coconut oil
- ¼ cup collagen powder
- 1 tsp apple cider vinegar if tolerated or lemon juice, or omit
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tbsp water if the dough is too dry
Instructions
- Preheat oven to 400 °F. Line a baking tray with parchment paper. Set aside.
- Combine coconut milk (or water) and apple cider vinegar (or lemon juice) in a small bowl. Set Aside,
- Whisk together cassava flour, collagen, salt, and soda in a large bowl. Set aside.
- Cut the butter or coconut oil into the dry ingredients using a food processor or a pastry cutter (or two knives) until crumbly.
- Add the liquid ingredients to the flour mixture and stir to combine. Don't over-mix. Add a little additional water if the dough is too dry.
- Use a cookie scoop to form dough balls approximately 2-inches in diameter separated by two inches.
- Bake in the preheated oven for 25-30 minutes, until golden on top.
- Serve immediately or freeze for later consumption.
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