Low FODMAP Gluten Free Sweet Potato Biscuits
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Learn more →Ingredients
10 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or boiled)
- 2 cups gluten free flour blend
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6 tbsp unsalted butter, cold and cut into small cubes
- ½ cup buttermilk, cold
Ingredient noteA serving of up to about 3 teaspoons of buttermilk is low in FODMAPs. This recipe contains about 2 1/2 teaspoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
- 1 tbsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/3 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
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