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Outtakes of the week:
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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.)
^[7]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. ^[8]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 Bread [9]  Alternative Grains [10]  Dairy [11]  American [12]

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.

Rating:  7 Original Source:  Modified from Vegetarian Mother’s Cookbook to be gluten-free, becoming a new recipe. Please do not replicate anywhere without my permission. Recipe ID:  1357 Added:  February 1, 2009 Last Modified:  February 3, 2009