I tried a wheat/gluten, butter and sugar version of these recently, and I’m not gonna lie, they were really good, so, of course I had to switch them up healthy style! It’s a pretty basic biscuit recipe so converting it was super easy – got it down on first try. 😉
I used a mix of different gluten-free flours I keep on hand but you could simply buy a gluten-free pastry mix, (I like Bob’s products) then, you wouldn’t need to add the Xanthan Gum and Tapioca Starch. If you choose this route you should cut the baking powder down to 1 tablespoon.
Nice light, fluffy, delicious and nutritious dinner roll!
Oven 400 degrees.
Pastry cutter or 2-3 inch glass (in diameter).
1 pound Sweet Potato or Yam, baked and passed through sieve (approximately one large)
2 tablespoons Agave Syrup
1/4 cup Almond Milk
2 cups Gluten Free Flour* (I use a mix of Sorghum, Quinoa and Rice)
4 teaspoons Baking Powder
2 teaspoons Xanthan Gum
1 tablespoon Tapioca Starch
1 teaspoon Sea Salt
1/4 teaspoon Cayenne
8 tablespoons cold Butter (I used Earth Balance Soy-Free Buttery Spread)
Prick and bake potato until soft (about an hour). Once baked and cool enough to handle, scoop out flesh and pass through seive. You’ll need about 1 3/4 cups puree. (You could canned yam or sweet potato here instead of baking.)
Stir together flours, baking powder, xanthan gum, tapioca starch, sea salt and cayenne.
Cut in butter and hand mix till it becomes a course meal
Mix potato, agave and milk.
Combine all ingredients to make your dough. If the dough is too sticky just add a little more flour.
Turn dough out on a floured surface and press or roll to 1/2 inch thickness.
Use a pastry cutter or glass to make 2-3 inch discs.
Place on parchment lined cookie sheet and refrigerate for 10 minutes.
Bake until risen and slightly brown, approximately 12 minutes.