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.