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
Vegan Mac N’ Cheese
Wednesday: Mexican/ Pressure Cooker
New Pinto Bean Soup with Corn Arepas
Grilled Pineapple for dessert
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
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
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…
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.