I’m posting this recipe now, without a picture, because these are some tasty biscuits (or rolls) and I want to make sure I get the recipe on here before Thanksgiving has come and gone. Hopefully I’ll get a picture up before then, too. Now I think they would be considered more of a biscuit than a roll, but I’m not sure how technical we’re getting here, so either way, they are a delicious gluten-free alternative to the Thanksgiving roll.
We made them today for the first time, to go with our pot of stew. I’ve been making pumpkin cookies out of my pumpkin spice cake recipe (instead of putting them in a cake pan, I plop them in a round cookie-shapes on a baking sheet and bake for 20 minutes, YUMMY!!!) so I thought, with little alterations, they would also work for biscuits. Yes, my lovely pumpkin spice cake is revisited, yet again. I just can’t get enough of it. The other day, I put 1-1/2 cups of cranberry sauce in it and it was so good. It’s amazing what you can do once you get a good recipe base!
Pumpkin Biscuits or Rolls
1-1/2 cup brown rice flour (could use sorghum, but this is what I had)
1/2 cup arrowroot (could use tapioca, but again, this is what I had)
1/4 cup turbinado sugar (could use cane, brown, sucanat, etc., but this what I had…I think I need to go grocery shopping…)
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 teaspoon guar gum
1-15 ounce canned pumpkin
1/2 cup palm shortening, melted
1/4 cup applesauce
1 teaspoon apple cider vinegar
1. Preheat oven to 400 degrees.
2. Mix together dry ingredients.
3. Pour melted palm shortening, pumpkin puree and applesauce into dry ingredients. Mix well.
4. Add apple cider vinegar and blend for a minute, until well mixed.
5. Using a large spoon or ice cream scoop, place round balls of dough on a cookie sheet, either greased or lined with parchment paper.
6. Bake at 400 degrees for 15-20 minutes, until done. They may start to brown on the edge and won’t be soft when you touch the center.