Gluten-free Pumpkin Biscuits
The holidays are over, yet you might have a can or two of pumpkin still hanging out on your pantry shelf. “What to do with it?”, you might wonder. My favorite use for leftover canned pumpkin is pumpkin biscuits!
Now, before you move along, let me encourage you that these do not have much of a pumpkin flavor at all. They just have a light sweetness and a distinct pumpkin tint. But what you gain nutritionally is nothing short of amazing! The can of pumpkin adds a good bit of fiber, but the vitamin A contribution is through the roof (over 100% of your need for the day per biscuit!) and the iron is not to be overlooked (3-4% of your daily need per biscuit).
Note: This recipe makes a large batch, simply because I don’t like to use a portion of a can in a recipe and I don’t mind having leftover biscuits hanging around. I hope you and your family love them!
Pumpkin Biscuits
2 cups brown rice flour
1 1/3 cup sorghum flour
2/3 cup light buckwheat flour (or substitute sorghum flour)
4 tsp. baking powder
2 tsp. ground cinnamon
3/4 tsp. sea salt
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15 oz. can of pumpkin puree
1/3+ cup water (adjust as needed, some canned pumpkin is dried than others)
1/3 cup oil/butter
1 Tbsp. honey
1/2 cup ground flax
Combine dry ingredients (above line) in a large mixing bowl. Combine wet ingredients (below line) in another mixing bowl or measuring pitcher. Whisk ground flax into wet ingredients, and then combine this mixture with the dry ingredients in the large bowl. Mix until well-blended, but don’t overmix. Drop by large spoon (or ice cream scoop) onto a baking sheet or stone. Bake at 400 degrees for 20 minutes.
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2 Responses to “Gluten-free Pumpkin Biscuits”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Kim,
I have switched to almond flour or coconut flour almost exclusively because of their low glycemic effect on the body. Now I know coconut flour needs a larger quantity of liquids than any other flour (or flour blend) but do you have any ideas how we can convert a rice flour to almond flour to make the finished product palatable. Everything I seem to try, I just don’t get what I consider acceptable results.
Kathi-
I’m sorry I won’t be a great help with this question as I don’t use those flours (except a small amount of almond flour added to a cookie recipe on occasion). I understand coconut flour is very, very dry, so I imagine it will mean a lot more liquids and possibly more ground flax to get a better effect.