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I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
Diatomaceous Earth Biscuits are lovely tender biscuits with a hidden health benefit: they make taking diatomaceous earth easier and more palatable. I like to call these biscuits Baps after a British biscuit with the same texture and shape.
You can read more here about why and how to take diatomaceous earth.
BAPS are gluten-free, grain-free, GAPS, Paleo, Keto and nut-free.
Jump to Recipe
How I thought of Diatomaceous Earth Biscuits
Several years ago I connected with a practitioner on the east coast whose specialty was wiping out pathogen overgrowth. I learned a lot from him, and as a result, have reached a tolerable level of equilibrium with my bugs. (A healthy level of candida is considered normal or original to a healthy baby/adult gut.)
However, this doctor’s goal was to wipe out invasive pathogens completely, because in those whose overgrowth is severe, the pathogens have woven their tendrils through the leaky gut walls. He felt he needed to kill all of those tendrils for the holes to seal up. His methods, therefore, were very thorough and concentrated.
Diatomaceous earth for candida
One step in my protocol was taking diatomaceous earth three times daily, each time 1 teaspoon dissolved in 4 to 6 ounces of water. Very powdery and chalky — but all for a good cause.
My daughter was also following this regimen; so we purchased 10 lbs of the white gold from Amazon, food grade, and enjoyed our medicine at a very cheap price.
Eventually I could no longer afford the monthly phone visits with the doctor and being so much better, decided to move on, still armed with all I had learned.
Diatomaceous earth as flour
Recently, after removing nuts temporarily from my diet, I stood in my pantry and thought, ‘What else could I use for flour?’ And my eyes rested on the huge jar of white powder.
Eureka! Could it be done? Would that be weird? Too powdery? Too chalky?
I got excited, raced to my computer, typed into the search engine. Sure enough. It could be done. It had been done. A couple of times. (This was back in 2014!) I looked for ratios. I found some. I baked.
And Baps were born.
What are Baps
I wanted to make a biscuit that was tender, moist and rose well.
Baps are a kind of biscuit. They are flatter, because the batter is wetter. They often use lard, butter or cream. I needed this added moistness going in, I knew; because diatomaceous earth is chalky, and I didn’t want chalky biscuits.
So now, anyone who needs to take DE doesn’t need to swallow chalky water or lots of pills. Instead, it can be taken in food form.
Instead of stomaching the powdery water, I put some butter, ice cream or berry jam with my lovely soft biscuits and eat what the pathogens hate.
Ingredients
DE Biscuits are made with: coconut flour, eggs, honey or low carb sweetener, fat of choice, DE, baking soda and sea salt.
They’re a really simple nut-free recipe that turns out nicely.
Diatomaceous Earth dosage in biscuits
1 to 2 Biscuits = 1 teaspoon DE, depending on how much DE you use in the recipe. I give two options.
1 teaspoon per sitting is a good dosage based on my doctor’s protocol.
It just depends if you want to eat one biscuit or two how much DE you choose.
What do Diatomaceous Earth Biscuits taste like
Diatomaceous Earth Biscuits are tender and moist.
The DE in these biscuits is undetectable if the smaller amount is used … and just slightly detectable if the larger amount is used.
Diatomaceous Earth Biscuits are moist with eggs, honey (or low carb sweetener for Keto) and fat. My husband thinks they’d be good for strawberry shortcake (one if his all-time favorite desserts).
Overall, these are just a good, cakey baked good ~ lovely with ice cream, whipped cream, cultured cream, fresh berries, butter and jam, cheese or by themselves.
Nice with a little tea on the side.
Print Recipe
4.97 from 26 votes
Diatomaceous Earth Biscuits (Baps)
Diatomaceous Earth Biscuits are lovely tender biscuits with a hidden health benefit: they make taking diatomaceous earth easier and more palatable. I like to call these biscuits Baps after a British biscuit with the same texture and shape.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Afternoon tea, Breakfast, Side Dish, Snack
Cuisine: American, British
Keyword: biscuits, diatomaceous earth, gaps diet, keto, low carb, paleo
Servings: 6 biscuits
Calories: 167kcal
Author: Megan
Cost: $2
Equipment
electric beaters not necessary, but ideal
Ingredients
- 3 large eggs
- ⅓ cup coconut oil , cocoa butter, butter, ghee or animal fat, melted and cooled slightly
- ⅓ cup coconut flour sifted
- 1 Tablespoon honey or for Keto/Low Carb/candida diet, a sugar-free liquid sweetener like allulose or erythritol
- 1 to 2 Tablespoons diatomaceous earth
- ½ teaspoon baking soda sifted
- ⅛ teaspoon sea salt
Instructions
Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
In a small-medium size bowl beat eggs lightly. Add partially cooled melted fat and honey (or low carb liquid sweetener). Set aside.
Combine the dry ingredients in a medium-large size bowl, whisking them together thoroughly.
Add the wet ingredients to the dry ingredients, and mix until combined. I like to use a handheld electric mixer. Don't over-mix.
Allow batter to sit and thicken 5 minutes. Use a 2 ounce or similar scoop* to make mounds on the baking tray, spacing them apart 1 to 2 inches. Batter will make 5 to 6 biscuits. If you wish, press down slightly on each mound of batter to flatten slightly. Optionally, dip your finger tips in water, and smooth the surface of each biscuit.
Bake until golden brown, 11 to 14 minutes. Watch them closely after 11 minutes because they begin to darken quickly.
Cool slightly or completely. Serve! Enjoy plain, or with butter, jam etc.
Notes
*These are good scoops for biscuits and cookies, for scooping the dough in even mounds onto the cookie sheet.
The following nutritional facts are for the Keto or Low Carb version of the recipe.
Nutrition
Calories: 167kcal | Carbohydrates: 1g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 240mg | Potassium: 40mg | Fiber: 2g | Sugar: 1g | Vitamin A: 158IU | Calcium: 16mg | Iron: 1mg
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Reader Interactions
Comments
J. Ruth Kelly says
I just baked these and they’re super! So my question now is this: how do you determine the DE to “flour” ratio? I typically bake with coconut flour but have branched out into using plantain flour too. Any thoughts on how to add the DE to different recipes?Reply
Megan Stevens says
Sure, I would start with substituting in 2 tsp.-1 tablespoon DE in place of another flour. DE won’t be as starchy as plantain flour; so you may see that you need more binding without it, or that the texture is altered. DE will behave similarly to coconut flour. My above recipe is relatively small; so you asking for the ratio is more to the point. Based on the above, it can be up to 1/5 of the total flour, but should not exceed 2 tablespoons total in a recipe. This is my guess; and I hope it helps! So glad you loved the baps! 🙂 YAY. 🙂
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J. Ruth Kelly says
Ty!
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Cass Engle says
Any suggestions for those of us who cannot consume eggs?
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Megan Stevens says
Hi Cass, yes, here are my Energy Bite Cookies, (which contain DE), and they have no eggs! 🙂 I have a son who also can’t have them. So that keeps my life interesting and full, lol. Also, any of my AIP recipes could have 1 T. of DE added or subbed in. (Just search “AIP” for a variety of choices.) Here are Carob Brownies: http://eatbeautiful.net/2015/03/16/carob-brownie-bites-aip-egg-free-resistant-starch/ and here’s the recipe for AIP waffles: https://eatbeautiful.net/paleo-aip-cassava-flour-waffles-one-bowl-with-sourdough-variation/ When it says to use cassava flour in the recipe, you can sub in 1 T. DE for 1T. of the cassava flour. Hope these help and work well. I have not tried DE in these recipes; but I suspect they will work well with it. The brownie recipe may get really thick; so just be aware when mixing to go in with a swift mixing arm. Cheers!! 🙂
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Cass Engle says
Thanks!
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Megan Stevens says
You’re welcome. 🙂 And here’s the link to the Energy Balls: http://eatbeautiful.net/2015/08/10/raw-energy-balls-with-4-super-foods-diatomaceous-earth-paleo-gaps-egg-free/ 🙂
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Mel says
You can substitute 1/4c of plain, low-fat yogurt for each egg used in the recipe.Reply
Raia Torn says
Now this is intriguing. I’ve put DE in smoothies (when we were doing GAPS), but I never thought about baking with it. I will have to give this a try… 🙂Reply
Megan Stevens says
Raia, your smoothies are a great idea, too. I haven’t done that. Hope you enjoy these!
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Marjorieann1977 says
Wow – really interesting! I have never used DE, but have been struggling with a parasite and bad bacterial overgrowth. I need to research this more! Thanks for a delicious looking recipe!!Reply
Megan Stevens says
You’re welcome, Marjorie. Good luck and best in your healing process!! Hope you get to make these!!
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Renee Kohley says
Ohhhh now this is cool. This changes everything! Thank you! I didn’t know any of this!Reply
Megan Stevens says
Thanks, Renee!! So glad it’s helpful. <3 🙂
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Loriel says
Who would have ever known that you could use DE in baking!?Reply
Megan Stevens says
I guess desperation is the mother of invention. 🙂
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linda spiker says
I never knew you could use DE in baking either. And those biscuits look amazing!Reply
Megan Stevens says
Thanks, Linda! 🙂
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Andrea Kessel Fabry says
I’ve been working on an activated charcoal bread recipe and never thought to add DE! Thanks for the tip!!Reply
Megan Stevens says
Oh, great, Andrea! You are welcome; and I will look forward to your recipe!! 🙂
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Super cool! I never considered adding DE to edible….well…anything! I have always taken it in water as well. Great idea!Reply
Megan Stevens says
So glad, Tash, thanks!!
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Linda says
I just made these, taste wonderful, texture reminds me of corn bread, but they were flat like a pancakeReply
Megan Stevens says
Which fat did you use/choose?
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Linda says
Lard. Oh I just realized I also used to much honey
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Megan Stevens says
When you make them again, consider making one of two changes/additions: use part or all cocoa butter. I can’t say enough about how great this fat is and how well it behaves in baking. (Also, make sure your fat has cooled a bit after you melt it.) Secondly, add 1 additional tablespoon coconut flour. Sorry for your mishap in its shape! and so glad you enjoyed the texture and other aspects! May the tweak(s) make a perfect batch next time!! xo
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Linda says
Thanks for the speedy reply. I will try this next time I make them.
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Megan Stevens says
You are welcome!! It reminds me of baking chocolate chip cookies. Mine always turn out flatter than other people’s- oy! So many variables exist in baking. The temperature of the room, the temperature of the ingredients used and the amount of “sugar” all affect the flatness as well.
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Megan Stevens says
Oh!! Too much honey!! I am just seeing this now! That is IT. The amount of “sugar” is a huge factor in baked goods flattening. (see my note below about cookies) Well, good, glad that’s solved. 😉 Cheers!!
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Michele Stanford says
I’ve used DE in my smoothies but never thought of using in baking! Could I sub flax egg for the eggs in this recipe?
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Megan Stevens says
Hi Michele, I haven’t tried the recipe with a flax egg. My suspicion is that the dough would become flatter without actual eggs. You could try them thus as pancakes and see how they turn out. I think it’s worth a try.
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Brandy Chadbourne Patrick says
Has anyone tried this with butter as the fat? Every ingrediant in the recipe I can eat except honey, And I wonder if they will work out with butter and no honey or sugar of any kind.
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Megan Stevens says
Hi Brandy, Butter will work but you may end up with a flatter dough. However, by pulling out the honey and adding in (can you have stevia?) stevia or leaving out the sweetener all together, you will have the opposite effect. Therefore, the combination should work really well together! So yes, I would try that and suspect you will have success. 🙂 No sweetener is needed.
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Sandra Boehner says
What a creative idea – love it!
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Megan Stevens says
Thank you, Sandra! 🙂
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Bill Bell says
Hi Megan. I was not aware of DE’s use for candida overgrowth before this, thank you. I realize it’s probably not the point of the article, but I’m wondering if you’re comfortable sharing any other methods your doctor recommended in treating your candida imbalance. If you still have his contact information, would you mind sharing it? Thank you again.
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Megan Stevens says
Hi Bill, Happy for your question and to share what I know. I wrote one article that I re-shared last week and the second one publishes this coming Monday, both on getting rid of candida. However, I do not recommend the doctor I used because he is VERY expensive and the process goes on too long. My parents were kind enough to pay for my treatment; but then we got to a point that we began to doubt his honesty, despite his knowledge. I hope these two articles will be very helpful to start. The most important thing, to start, is to be on a grain-free, sugar-free diet. That is completely necessary. After that it’s a matter of killing the “bugs” and re-establishing a good flora equilibrium. I also address in the two articles how to affect topical yeast infections, on the skin. Part 1 is largely devoted to vagin*l yeast infections. If this is not for a woman in your life, you can jump over that bit and read what’s before and after it. Here’s that post: http://eatbeautiful.net/?p=695 The upcoming post, the one due out in a few days, will address jock itch, rectal itching that won’t quit as well as internal pathogen overgrowth, which herbs to use and how to use them, as well as diet and biofilm disruptors. I’m sorry to not be able to recommend a practitioner. I hope these posts will help you. Feel free to email me if you have any personal questions. My email is [emailprotected] Best and well wishes for healing!!
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Bill Bell says
Thanks so much. Looking forward to that.
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Megan Stevens says
I never circled back with the link. So here it is: http://eatbeautiful.net/2015/08/16/how-to-heal-yeast-infections-and-treat-pathogen-overgrowth-part-2-candida-and-more/
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Amy D says
HI Megan, I cannot eat honey at this point, so what would you suggest for the measurement using Stevia instead?
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Megan Stevens says
You can use between 10 and 15 drops, depending on how sweet you like it, but it will affect the texture to some extent. Still worth a try! 🙂
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Jennifer Ugarte says
Hi! Which DE do you buy? Thanks!
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Megan Stevens says
Hi Jennifer- I bought this one. It’s 10 lbs. and last “forever.” http://amzn.to/1PsnwMw
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tammy says
I buy mine from tractor supply. 20 lbs 11.98
and 40 lbs is 19.99Reply
me says
I used de in my pancakes. Yummy
and I add 2 tablespoons to my cat’s food. It last a few days. She actually eats it even better than before I added de to itReply
Shauna Lea Freitas says
Once these are made-how many do you eat per day to consume enough DE to be effective?
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Megan says
Hi Shauna, 2 biscuits is 1 serving of DE, or 1 teaspoon. Good question! At one point, I was taking 1 tsp. 3x daily, but I don’t think it’s wise to eat 6 biscuits a day, obviously. So this would just be one source of DE in someone’s diet. Also, my dose at that time was very high. Most people would not want 3 tsp. daily. So 2 biscuits might be just right for a daily amount, depending on your desired dose.
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Lisa Gomes says
Megan!! You’re AMAZING!! What a gift you have to create these beautiful and tasty recipes that help iso many of us!! The BAPS are delicious!! I serve them to my hubby with sausage and “gravy”!! He loves them! I adore them as a morning snack with a little honey. I used melted butter in the recipe for the fat and they turned out great. Thank you again, dear!!!Smooches!!
LisaReply
Megan says
Thank you, Lisa, for your bountiful, kind words, and I’m SO glad you both love the recipe!! Thanks for sharing how you serve them, too. I need to add your savory sausage and gravy idea to the post, so others know they can go that route and not just sweet, sounds sooo good. I know my “boys” would all love that too! Smooches and appreciation back!! 🙂
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Naomi says
I made some DE cornbread last night just to see about it. I just added about 1 1/2 teaspoons to a cup of cornmeal mix (no sweetener – we Southerners think sweet cornbread is sacrilege) and used buttermilk for the liquid. It did turn out quite flat, but was nicely browned. It tasted fine, I didn’t detect any DE taste or texture. Okay, I’d definitely do this again. It’s a great way to deliver DE to my body!
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Megan says
Great, Naomi, thanks for the feedback. So glad that worked for you. Yes, savory cornbread is perfect! 😉
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Shelaughs says
Food grade Diatomaceous Earth is, for me, a game changer. I initially stumbled upon DE on earthclinic.com, while looking for a remedy to help one of my dogs.
During my research I started reading testimonials from quite literally hundreds and hundreds of people whose lives were made better from ingesting this mineral. I actually drink this mineral mixed well with water or juice twice a day, in the morning and at night. I added it to moist food for my pets for the last decade I was an earnest pet owner.
I decided to travel solo and blog as disabled traveler after surviving a life-altering human error during surgery, and thus decided no more pets until I could find and train a service dog to travel with me around the globe.
Like millions of others, though, my life and plans were disrupted by the pandemic. My desire for another animal companion was further delayed, as well as my desire to travel after I caught the virus in January of 2020, while still an active patient.I am writing this 34 months later and I am still dealing with neuropathy, lung and digestive issues.
Thus, obviously, I am not suggesting DE as a panacea, I am not a doctor, nor have I ever aspired to be. I continue to take DE under my grandfather’s lifelong refrain- “It won’t hurt and might help.” I am offering only my own anecdotal experience and highly recommend people do their own research.
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Annet Moerman says
I like to try making the biscuits. Just wondering if you recommend using a silicone muffin pan for baking? Skips the shaping part.
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Megan says
You sure could. It might increase the baking time, if they end up taller/thicker, but as long as you’re aware of that factor, while also not letting them get too dark on the outside, should be fine! 🙂
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Annet says
Thanks for the reply. I’ll let you know how they turn out.
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Megan says
Great! Would love to hear.
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Illisia Adams says
Great idea! One thing, though? “Baps” are *bread buns*, not biscuits. I’m British, so this confused the heck out of me initially, thinking “eh? Bap? But it’s not bread!” hahaReply
