Wednesday, May 02, 2012

biscuits and gravy

I wanted to link to this month's Vegetarian Times and share the recipe for their gluten free biscuits and chickpea gravy. We aren't gluten free, so I might make my regular old biscuits and top it with the gravy, but I'm going to post the whole thing for my gluten free friends.

1 cup white rice flour, plus more for dusting the work surface
1/2 cup chickpea flour
1/2 cup potato starch
1.5 tbs sugar
1/2 tsp salt
1/4 tsp baking soda
2 oz or 1/2 stick of butter
3/4 cup fat free buttermilk

1.5 cups cooked chickpeas
2.5 tsp paprika
2 tsp poultry seasoning
1 tsp onion powder
1/2 tsp salt
black pepper
cayenne pepper
3 tbs veg oil
4 tbsp butter
1/4 cup potato starch
1/4 cup chickpea flour
4 cups warmed milk

Biscuits. Preheat oven to 375. Butter baking sheet
Whisk dry ingredients. Cut butter into flour until no big lumps remain. Stir in buttermilk.
Roll and cut 16.

Gravy. Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne until crumbly.
Heat oil in the skillet and add chickpeas and saute until fragrant and crisp. Transfer to a plate. Add butter to the skillet and melt. Whisk in potato starch and chickpea flour and cook one to two minutes. Gradually whisk in milk and cook one to two minutes or until sauce is thick. Stir in chickpeas and season with salt and pepper.

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