November 22, 2009

GF Pumpkin Biscuits

Not bad for a first try. I might try a little less sweet rice flour or no xanthan gum next time but otherwise these were pretty good.  I adapted the Spiced Pumpkin Biscuits recipe from Cooking Light.

GF/CF Pumpkin Biscuits
1/3 c rice flour
1/3 c white teff flour
1/3 c tapioca starch flour 
1/3 c sweet rice flour
2 1/2 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg

1/2 tsp salt
1/3 c shortening
1/3 c coconut milk, full fat
3/4 c canned pumpkin
3 T honey (I actually did about 1 T honey and 2 T agave syrup since I ran out of honey)

1. Preheat oven to 400°.

2. Combine flour, baking powder, spices, and salt in a large bowl; cut in shortening until mixture resembles coarse meal. Chill 10 minutes.

3. Combine coconut milk and honey, stirring with a whisk until well blended; add canned pumpkin. Add coconut milk mixture to flour mixture; stir just until moist and all of the flour has been incorporated.

4. Turn dough out onto a lightly floured surface (tapioca starch flour); knead lightly 4 times or until you can pat it out to about 3/4" thick. Cut into biscuits.  Place biscuits, 1 inch apart, on a baking sheet sprayed with non-stick spray. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Submitted to Slightly Indulgent Mondays at Simply Sugar & Gluten-Free.


Amy @ Simply Sugar & Gluten-Free said...

I am sure that the coconut really complimented the pumpkin - I tried sweet potato biscuits and wasn't so crazy about them. I didn't even try them a second time. They were too dense for me. How did yours turn out? Did they rise well?

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Fresh and Feisty said...

They turned out pretty well. They weren't too dense but I did think I used too much of the sweet rice flour. They were excellent the first day, straight out of the oven. The next day the spice flavor was more pronounced. All in all, the texture was similar to a "normal" baking powder biscuit and they were soft and tasty. I will be making them again!

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