Gluten-free Sweet Potato Biscuits

I have had a bag of Mama’s Almond Blend all-purpose gluten-free flour (see photo below) in my pantry for the last few months, but I had been afraid to use it until now. Now that I am once again working full-time, I don’t have much time to devote to baking, and I guess I was worried about what might happen if they didn’t turn out right. What if my family didn’t like this flour (as has been the case with many gluten-free attempts in the past)? I would have wasted both my time and expensive organic ingredients. So I just let it sit there.

Until two nights ago, that is, when I found myself looking at two small sweet potatoes and thinking how good it would be to make some sweet potato biscuits to go along with a nice warm bowl of “Anja’s soup” for dinner. I decided to give this flour a try in my favorite trusted (and super-simple) recipe. The package said to substitute cup-for-cup, so I did. And I’m pleased to report that they turned out wonderfully! I’ll share the recipe below this photo.




1 1/4 cups flour (I used Mama’s Almond Blend gluten-free flour)
4 tsp baking powder
2 heaping Tbsp sugar (I used brown sugar)
1/2 tsp salt

3/4 cup pureed sweet potato (I baked my own and then mashed them up with a fork, but you can use pre-made puree from a can if you’re short on time)
1/4 cup vegan margarine (I used Earth Balance buttery sticks)

2-4 Tbsp vegan milk (I used an almond-coconut milk blend)

Combine all of the dry ingredients in a large bowl. Combine the sweet potato puree and margarine in a separate bowl. Add the wet ingredients to the dry ones and stir, adding milk 1 Tbsp at a time until you achieve the right consistency. You can roll this dough and use a biscuit cutter to make lovely, perfectly-shaped biscuits, or you can just do “drop biscuits,” like I did, by dropping little balls of dough onto the cookie sheet about 2 inches apart from each other. This recipe made about 15 small biscuits, which I baked at 350 degrees for about 10 minutes. You’d want to increase baking time by a couple of minutes for larger biscuits.

If you’re feeling really indulgent, serve these with vegan margarine and a tiny drizzle of maple syrup–then they taste like dessert, and your toddler loves you more than ever! 😉

Note: I did not notice until after these were already in the oven that I was supposed to have added some xanthan gum to the recipe (according to instructions on the flour package). For what it’s worth, I don’t feel as though these were missing anything–they turned out great without the xantham gum.



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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2 Responses to Gluten-free Sweet Potato Biscuits

  1. Pingback: Beluga Lentils with Garlic Asparagus | Vegan Mama

  2. Pingback: Cheaters’ Minestrone Soup | Vegan Mama

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