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.
GLUTEN-FREE SWEET POTATO BISCUITS
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.