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I don’t know about you, but I have always loved bread with my meals. I feel like it’s always been a staple with certain meals: a bowl of soup, a plate of spaghetti, and definitely at my Nana’s house for Sunday dinner. She always made special biscuits for us.
When Pete was first diagnosed with Celiac, I was happy to be responsible for the bread basket at restaurants. I have a weakness for freshly baked bread. There, I said it. And I guess I can blame it on soup, spaghetti, and my dear Nana.
The truth is, freshly baked bread (with yeast) just doesn’t agree with me anymore. Thankfully I am a determined baker and I have found a way to bake my bread and eat it too.
Delicata squash is one of my favorite Fall and Winter delights. It is naturally sweet and so easy to bake or roast because they’re small so they don’t take long. As an added bonus, you can eat the skin! I’ve also used roasted sweet potatoes in this recipe when I’m all out of delicata.
Roasted Delicata Squash Biscuits
¾ cup certified gluten-free oat flour
¾ cup almond flour, plus extra for rolling
½ cup tapioca flour
1 tablespoon psyllium seed husks
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
¼ cup coconut oil, cut into pieces and chilled
1 cup roasted delicata squash, mashed (sweet potato works too)
1/3 cup dairy-free milk
2 tablespoons local honey or maple syrup
½ cup certified gluten-free oats
1. Preheat oven to 400 degrees and lightly grease a baking sheet.
2. In a large bowl, stir together oat flour, almond flour, tapioca flour, psyllium, baking powder, baking soda, and sea salt.
3. Cut in coconut oil, I use a pastry cutter like this.
4. In a small bowl combine squash, milk, and honey or maple syrup.
5. Add wet ingredients to dry ingredients and stir until combined.
6. Fold in oats.
7. Lightly flour a clean surface (or piece of parchment) with almond flour and place dough onto surface. With hands, pat biscuit dough into a circle until about ¾ inch thick.
8. Using a 6 cm round cookie cutter (or a cup), cut out rounds. Place on prepared baking sheet. Repeat with any remaining scraps of dough.
9. Bake in 400 degree oven for 12-15 minutes. Check at the 12 minute mark.
10. Transfer to a rack to cool.
Yield 8-10 biscuits
Are you in the mood for Christmas music yet? You MUST use Michael Buble’s Christmas album as your baking soundtrack. You’ll be dancing in the kitchen.
Are you looking for kid-friendly allergy tips and ideas for surviving the holidays? Check out this great article featuring blogging Mommas with lots of experience.
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