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Gluten-Free Baked Good: Vegan Sweet Potato Biscuit Recipe

Posted By yum On February 3, 2009 @ 2:04 pm In Baked Goods, Bread, Dairy Free, Egg Free, Soy Free, Sweet Potato, Vegan, biscuit | 2 Comments

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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.
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Gluten-Free Vegan Sweet Potato Biscuit Recipe
Bread [5]  Potatoes [6]  American [7]  
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 450°F.

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 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.

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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[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/02/sweetpotatobiscpecan.jpg

[2] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/02/sweetpotatobiscmixed.jpg

[3] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/02/sweetpotatobiscraw.jpg

[4] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/02/swpotatovegbisc.jpg

[5] Bread: http://www.bookofyum.com/recipes_v2/listrecipes.php#Bread

[6] Potatoes: http://www.bookofyum.com/recipes_v2/listrecipes.php#Potatoes

[7] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

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