Guest post by Stephani, from The Cheapskate Cook.
In the pursuit of gluten-free baked goods, this biscuit is a clear winner for a few reasons:
- It’s easy
- It uses rice flour instead of a gluten-free baking mix, making it extremely frugal (and even easier!)
- It slips more veggies into our diet (and if you don’t have sweet potatoes, you can use pumpkin or butternut squash puree)
- Everyone in our family likes it – not just the toddlers who don’t know any better, but the mister too
For us, it is obviously a winner.
Gluten-Free Sweet Potato Biscuits
Adapted from Simplified Dinners
- 2 cups sweet potato, pumpkin or butternut squash, cooked and mashed (canned pumpkin is an easy substitute)
- 1/3 cup oil or melted butter
- 1/2 cup honey or maple syrup (or 3/4 cup brown sugar)
- 1 1/4 cups freshly ground rice flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- Optional: 1-2 tablespoons ground flax or chia seeds
To make rice flour, simply mill 1 cup of brown rice in your grain mill.
Preheat oven to 375 degrees Fahrenheit.
Combine wet ingredients in a medium-sized bowl. Sometimes I use un-mashed sweet potato and simply use a food processor or potato masher to mash the wet ingredients and sweet potato all at the same time.
Add dry ingredients to bowl and stir together.
Drop by tablespoonfuls onto a greased baking sheet and gently flatten with the back of a spoon or wet hands.
Bake for 10-12 minutes, until edges are golden brown. Allow to cool slightly then transfer to a cooling rack.
These taste more like a dessert than a side dish – but why not use them for both?