Pumpkin Biscuits (GF/DF)

What to bring or serve for the bread portion of Thanksgiving that is gluten free? Those that eat gluten will probably not enjoy the GF standard version, so usually I supply corn bread or corn muffins to round out the meal for GF and non-GF eaters alike.  I have been hankering for my GF Banana Biscuits and was tempted to introduce banana to the Thanksgiving menu despite all evidence that residents of New England have never found a banana anywhere but in a modern grocery store.  So, in true Little Sis fashion, I decided to just change up a good recipe to create a more appropriately seasonal biscuit.  Which of course leads us to pumpkin…. No, not the 4 that are still sitting on my porch in lieu of the Christmas decorations that are already springing up all around us…. I opted for the can of pumpkin in the pantry.

Turns out pumpkin puree makes an easy substitute for banana, add a little sugar (if you like) and voila.  The three of us really enjoyed these biscuits (which I had the sense to test prior to Thanksgiving Day) with our ‘Not Just Kramer’s Mulligatawny’ – Vegan Curry Soup.

As an aside, I was inspired to make this delicious soup because I have been horning in on Little Sis’ weekly meal plans.  She has kindly published her weekly meal plan for the last 3 weeks (here’s week 1 and week 2) and oooh is it nice to just check it out and make what she picked 😉  She is so smart that Little Sis of mine.  I want to be just like her when I grow up.

At any rate – back to the biscuits as I’m sure you have plenty to do today!

Pumpkin Biscuits (GF/DF)

1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
1 Tbsp baking powder
1 tsp guar gum
1/2 tsp salt
1-2 tsp lemon zest
1/2 – 1 Tbsp. sugar
1/2 cup pumpkin puree
1/3 cup milk (I used unsweetened almond)
3 Tbsp hard coconut oil (Cool it down a bit first if it is not firm)

Pre-heat oven to 375
Mix the dry ingredients and zest together.
In a separate bowl (or large glass measuring cup), mix the pumpkin and milk.
Cut the coconut oil into pieces and mix in with a pastry cutter or a large fork if you don’t have a pastry cutter.
Add the mixed pumpkin and milk and stir to combine but don’t over-mix or mash.
Now I just pinched off big pieces and patted them slightly into biscuit shape and laid on an ungreased baking sheet.  If you want more uniform biscuits I guess you could roll them out and cut them.
Place on a cookie sheet
Bake for about 12 – 14 minutes or until browning just a touch on top
Eat warm.

20141125_174802-001  I doubled the recipe because we LOVE leftovers and they stacked up neatly in a tall container:

20141125_201439-001Have a wonderful and very Happy Thanksgiving!

5 responses

  1. Pingback: Virtual Vegan *Linky* Potluck Part 23 | Bunny Kitchen

  2. Pingback: Virtual Vegan Linky Potluck 23, The Virtual Vegan Potluck, & The Abundance Diet! « anunrefinedvegan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s