Gluten-Free Baked Good: Vegan Sweet Potato Biscuit Recipe

February 3rd, 2009 yum Posted in Baked Goods, Bread, Dairy Free, Egg Free, Soy Free, Sweet Potato, Vegan, biscuit 2 Comments »


This weekend I embarked on a mission to create a good sweet potato biscuit recipe from scratch. I started with several non-vegan recipes but when I found some recipes online for vegan biscuits, I was inspired to start experimenting with a vegan version. The gluten-free, vegan recipe came together easily and I was pleased to find that it ended up being even easier to handle than the non-vegan version. The recipe celebrates the seasonal flavor of the sweet potato with holiday spices, and includes a sweet variation that elevates a simple biscuit into a dessert. If you want a more savory biscuit, just omit the spices and you can enjoy it with a delicious savory vegan gravy recipe.

Gluten-Free Vegan Sweet Potato Biscuit Recipe
Ingredients
2-1/2 cups Rebecca Reilly Brown Rice Flour Mix* or your favorite tasty GF Flour mix
1/4 cup packed brown sugar
1 tablespoon baking powder
1 or 2 tsp. xanthan gum (optional)
3/4 teaspoon salt
3/4 teaspoon ground cinnamon (or 1/2 tsp if it is strong gourmet cinnamon from Penzeys)
1/4 teaspoon ground allspice
1/2 cup palm oil shortening (Spectrum organic is a good one, or Whole Foods’ brand)
3/4 cup mashed sweet potatoes
1 small knob of fresh ginger, grated
1/2 cup non-dairy milk (rice, almond, or soy)
For Sweet Variation:
1/4 to 1/2 cup chopped pecans
extra brown sugar

Directions
Preheat oven to 450F.

Combine your dry ingredients in a bowl, sifting them if desired, and then cut in shortening until you get coarse crumbs. I like a pastry blender but knives or forks work too. In a separate bowl, whisk your sweet potato, dairy-alternative milk (rice, almond, or soy), and fresh grated ginger or use an immersion blender to get it perfectly smooth. Fold it into the dough but try not to overmix. Once it forms a ball,move the dough to a nice sheet of wax paper. Pat it into a rectangle about 1/2 inch thick and then cut out biscuit shapes.

For sweet biscuits, embed pecans in the top of the biscuit, brush with dairy-alternative milk, and sprinkle with brown sugar. Bake about 14 minutes or until biscuits are cooked and flaky when you tear one open. Do not overbake or they will become dry.

If you want savory biscuits, omit holiday spices and simply brush with dairy-alternative milk. Sprinkle a little flaked kosher salt on top if you like.

Enjoy warm!

Notes
Rebecca Reillys GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)

BEST the first day they are made. After that, heat briefly in microwave to warm before serving.

DH said they were a bit dense- I overbaked them though… they were less dense before I *cough* left them in oven by accident. However, like many vegan products they are not super light and fluffy. I would actually give them an 8, myself, but I like the flavors.

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Menu of the Week and Gluten Free Menu Swap: GF Buttermilk Sweet Potato Biscuit Recipe

February 1st, 2009 yum Posted in Baked Goods, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Sweet Potato 5 Comments »


This week the gluten free Menu swap is hosted by Cheryl of GF Goodness with a theme ingredient of pineapple. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. You can find more great menus with Org Junkie.

Outtakes of the week:

The DH perched cutely at my living room laptop station (where I usually write my posts)
Bette Hagman’s Egg Noodles, topped simply with olive oil, parm and fresh basil
Ra being deliciously relaxed

Menu of the Week

Monday:
Vegan
Vegan Mac N’ Cheese

Wednesday: Mexican/ Pressure Cooker
New Pinto Bean Soup with Corn Arepas
Grilled Pineapple for dessert

Friday: Japanese
Vegetarian Onigiri

Dessert: Homemade Strawberry Mochi, biscotti

Recipe of the Week:
(Hmmm… not a salad… not a dressing… not even a dessert. But somehow I think you won’t mind.)
I don’t know how it happened, but somehow this week I went on a quest to create the perfect Gluten-Free Buttermilk Sweet Potato Biscuit Recipe. I’ve never had such a thing, and it had never occurred to me to want one either- until this week. I started with the recipe I’m featuring here today, below- and enjoyed every bite, although the fact that I slathered each one in butter or jam surely helped. (Picture of dough on left) The DH also liked them, so I thought of the recipe as a success. I still secretly wanted to come up with something even better, though, so the next day I tried again, this time basing my recipe on one I’d found online using baking powder and baking soda. I thought a drop biscuit recipe was best suited to the persnickety nature of gluten-free flour, and as I mixed up my recipe with Bette Hagman’s featherlight mix as the flour, I really thought I’d come up with a winner. But….. slam… it was a failure. (See the deceptively beautiful failed biscuits on right.) The texture looked good on the outside, but managed to be slightly gummy on the inside and… horrors… had a terrible taste of baking soda. Doh. My first batch was miles better! I also wanted to come up with an allergy-friendly sweet potato biscuit recipe that would satisfy my vegan friends as well, so the same day I tried a variation on a vegan biscuit recipe as well. Happily, that biscuit was very tasty, and beat version #2 the failure hands down. I’ll be posting that vegan biscuit this coming week. But, for now, I’ll share my very first, and quite satisfactory, gluten-free buttermilk biscuit recipe. It seems this is one recipe I just can’t leave alone- so there may be more to come. But, after three sweet potato biscuit recipes in not as many days, frankly my dears, I’m spent. This was a yummy recipe anyway, so enjoy! ;)

Gluten-Free Buttermilk Sweet Potato Biscuits
Ingredients
1 1/2 cup Rebecca Reilly Brown Rice Flour Mix* or your favorite tasty GF Flour mix
1 tbsp. baking powder
1/4 tsp. sea salt
3/4 tsp. xanthan gum
4 tbsp. cold unsalted butter
1 cup mashed cooked sweet potato
1/4 cup buttermilk
Directions
Heat oven to 350. Line a large cookie sheet with parchment paper. Combine dry ingredients and sift into a bowl. Cut in your butter with a pastry blender, a fork or your fingers until it gets a mealy texture. Add in the sweet potato and buttermilk and mix in thoroughly. Use an ice cream scoop or tablespoon and drop onto parchment paper, shaping into a round biscuit shape. Bake for 25 minutes or until golden.

Enjoy slathered in butter or with hot vegetarian gravy, mmm…

Notes
Rebecca Reilly’s GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)

BEST the first day they are made. After that, heat briefly in microwave to warm before serving.

These are not a light and fluffy biscuit… someday.

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