This is the first official post of the new website and design. I am very pleased that it is a guest post by another blogging friend, Iris of The Daily Dietribe. Iris has been writing her blog since 2009 when she decided to go gluten-free for a day to see if it could help her IBS symptoms. She got another pleasant surprise when she awoke the next morning.
“Not knowing that depression and gluten intolerance could be related, I never expected that that one day in April could do anything other than make my stomach hurt less. But on April 19th, I woke up doing something different. Something I hadn’t done much of those last couple of years. Smiling. I remember jumping out of bed, getting my boyfriend, and telling him, “I’m in such a good mood!” I didn’t even know why; I just was.”
She has been gluten-free ever since and has been writing about her journey. It is a wonderful story with lots of tasty recipes. Please make sure to check them all out. But, in the meantime, she has offered us her Sweet Potato Biscuit recipe to indulge in. I had noticed her tweets about trying to perfect this recipe, and I kept saying I wanted to know when it was done. It sounded fabulous. Little did I know that she would share it with me this way. So, thank you, Iris.
Oh, and this post is a little bit after the other guest posts because Iris is currently in grad school, getting her degree in nutrition. Whew! That’s a lot of work. You can check out a great post she wrote about 2010 and how choosing a word for the year changed her life in so many, for the better, ways.
So, let me let Iris give you this wonderful recipe…
I’ve been doing a terrible job with holiday posts this year. Did I come up with any fun Halloween candy? No. Did I make a perfect gluten-free apple pie to share with you all for Thanksgiving? No. Did I even manage a Thanksgiving “I’m thankful for…” post? Nope. Hanukkah? I wasn’t even sure when Hanukkah was this year. Yes, I’ll admit it. I’m a holiday failure. In my defense, for those of you who don’t know me, I just moved across the country and started grad school. I’ve been too busy studying for finals to even know what date it is. So I’m pretty sure I get some leeway. But I think it’s about time I got into the holiday spirit. I’ve got Christmas and New Year’s Eve (and Kwanzaa?) to go, and I’m determined to have a holiday recipe for each.
What constitutes a holiday recipe? Well, with Christmas it’s easy. It’s Thanksgiving all over again plus cookies. So think turkey, gravy, mashed potatoes, biscuits, apple pie and cream cheese cookies. New Year’s Eve is the night of parties, so I’m pretty sure any sort of finger food will work. And Kwanzaa? I’ll have to google that one…
I’m starting my holiday blogging commitment by bringing you biscuits. Hearty sweet potato biscuits that will work just as well with jam on Christmas morning as with gravy for Christmas dinner. You can consider them my late contribution to Thanksgiving as well.
- 1 cup millet flour (or sorghum)
- 1 cup potato starch
- ½ cup sweet white rice flour
- 2 tsp. baking powder
- 1½ tsp. xanthan gum
- ¾ tsp. sea salt
- 1 tsp. cinnamon
- ½-1 cup spectrum organic palm shortening or butter (the more you use, the flakier they will be)
- ½ cup unsweetened soy milk
- ¼ cup pureed sweet potato
- 2 Tbsp. honey
- 2 tsp. vanilla extract
- 1 egg yolk, 2 egg whites
- Preheat the oven to 425 degrees.
- In a mixing bowl, beat the egg whites until they form soft peaks. Set aside.
- In a large mixing bowl, whisk the flours, baking powder, xanthan gum, sea salt, and cinnamon.
- In a separate bowl, beat the shortening, soy milk, sweet potato, honey, vanilla extract, and egg yolk. Pour into the dry mix and beat until smooth.
- Fold the egg whites into the batter until well combined.
- Lightly flour a large surface and roll the dough out. Cut out biscuits and bake for 10-12 minutes on an ungreased cookie sheet.
PPS – I am linking this post to Gluten-Free Wednesdays held by Linda from The Gluten-Free Homemaker. Lots of great recipes to look at.