Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, April 8, 2012

Drop Biscuits - Gluten Free & Vegan

Here's a quick and easy biscuit recipe for busy nights. I love drop biscuits for their serious no-fuss quality, and this one is as simple as it is tasty. The inspiration for this recipe can be found here. The girls love these biscuits at any time of the day - for breakfast with margarine, honey and fruit, as biscuit sandwiches for lunch with deli meat, for tearing into bits and dipping into soups and stews, or for dinner as a side for the main dish. You could even serve them with cream gravy if you were so inclined!

2 cups GF flour blend (I use this one)
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. xanthan gum

6 tbsp. dairy-free, soy-free margarine
1/3 cup mashed cooked squash (pumpkin, butternut or acorn)
2/3 cups dairy-free, soy-free milk (I like hemp)
1 tsp. apple cider vinegar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.

In a large bowl, sift together the flour through the xanthan gum. With a pastry blender, work the margarine into the flour blend until the mixture resembles fine meal. In a separate bowl stir together the squash, milk and cider vinegar. Add to the flour mixture and stir until combined - the dough should pull away from the sides of the bowl and be neither too sticky nor too dry.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheet. Smooth the tops of the biscuits if desired. Bake for 10 - 12 minutes or until lightly browned on the tops and golden brown on the bottoms. Cool for a few minutes before serving. Serve warm. Serves 4.

(This biscuit is just begging for a little drizzled honey, don't you think?)


Rita T. said...

You certainly have challenges when it comes to food preparation at your house! I am glad I stumbled upon your blog tonight. I have a chickpea allergy, however, and have to avoid them if I don't want to throw-up and be violently sick. I wish I could find more flour blends that do not include garbanzos. :(
I'll be visiting here again.

Erin said...

Hi Rita, I'm sorry to hear about your chickpea allergy. There are plenty of flour blends that you can make that don't have chickpea, and for some of those that do include chickpea, you can substitute other flours instead. Let me know if you have any questions!