I started with Bob's Red Mill Gluten-free All-Purpose Baking Flour and added psyllium husk powder instead of xanthan or guar gum, aquafaba (the liquid drained from a can of beans) replaces oil and egg, and avocado stands in for butter. The resulting biscuits have a moist, soft texture with the avocado adding a lovely buttery flavour and slight green hue. The aquafaba works together with the psyllium husk powder to add great structure and lift while the psyllium binds it all together and holds in the moisture.
For accuracy, measure the flour by weight. For those of you who don't have a scale, I have given approximate volume measurements. I scooped the flour into a measuring cup with a spoon without sifting, shaking or pressing down. Then, I leveled the top with a knife. Please remember, the volume measurements are approximate. If you choose to use volume measurements, your results could be different than mine.
This dough is more like a batter and needs to sit for 30 minutes while the flours and psyllium hydrate. This step also eliminates any grittiness. After 30 minutes, you will have a thick spongy dough that you can scoop and drop onto your prepared baking sheet.
I used 1/2 of a 170 gram/6 ounce avocado (about 1/4 cup) for 9 biscuits. If you want to make this even lower fat, replace the avocado with 1/4 cup of mashed sweet potato. Both versions are yummy, but the avocado one has a lovely, buttery flavour and soft texture.
makes 9 biscuits
3/4 cup soy milk
2 teaspoons rice vinegar
5 Tablespoons aquafaba (liquid from a can of chickpeas)
255 grams/9 ounces (about 2 cups) Bob's Red Mill Gluten-free flour blend
1/2 teaspoon salt (optional)
1 teaspoon sugar
1-1/2 teaspoons psyllium husk powder
4 teaspoons baking powder
1/2 of a small avocado (about 1/4 cup)
Drain the liquid from one can of chickpeas (aquafaba). Save the chick peas for another recipe. Add 5 Tablespoon of this liquid into a small mixing bowl.
Stir in 2 teaspoons rice vinegar into the soy milk, and set aside to thicken.
Add the flour blend, salt, sugar, baking powder, psyllium husk powder, and baking powder to a medium mixing bowl and whisk to combine.
But, what to do with the chick peas? Try Chana Masala, Greek Chickpea Scramble, Moroccan Chickpea and Vegetable Stew or a nice Three Bean Salad.
To your health and happiness,
Beans and Rice