I was photographing tea this week with this vintage Rumford Baking Powder cookbook (1908) under the tea cup and I was noticing the potato biscuit recipe while I am editing photos.
It just so happens that I am allergic to all grains, all dairy, and nuts. So this recipe being the one I opened the cookbook to for the photo must have been a sign that I needed to try the recipe.
I get to work and make the biscuits with all potatoes and potato flour. There is no grains, dairy, or nuts in these at all. I was mildly impressed that they cut out pretty nicely and they hold together well while you manipulate the flour. Not the experience I have had with other flour-less baking.
They do bake up denser than flour. Nothing but potatoes...but look at the texture when pulled apart!! So flour-like, so bread-like, I am satisfied! You have to realize I haven't had a piece of bread in my mouth for several years. The doctors shake their heads at me on my yearly check-ups. My blood pressure is great and my cholesterol amazing. They shake their head as I remind them of my allergies. "Oh yes, you have that "weird" problem." None of them have any idea what to do with me. I had to figure it out on my own.
So for those oddballs of us out there that have autoimmune disorders and can't eat grains this one is for you. Maybe someone will enjoy this recipe as much as I did.
Anytime you cook with potatoes either white or sweet I have found that the bottom of the baking will be browner than with flour.
But, that didn't keep me form enjoying the first biscuit I have had in my mouth for over five years. I drizzled honey on every...last...bite.
1 large sized potato, peeled, boiled, and mashed
1 cup of potato flour
1 1/2 teaspoons Rumford aluminum free baking powder
1/4 teaspoon salt
2 tablespoons lard
about 1/2 cup potato water, from boiling (replaces milk)
Preheat the oven to 375 degrees.
Peel, chop, and boil your potato. Then mash it making it free from lumps. Add the flour, salt, baking powder, and potatoes. Stir in the lard and potato water. Mix all with the egg and roll out of a potato floured surface. Cut with biscuit cutter. Bake on parchment paper lined baking sheet. Bake at 375 degrees for 14-15 minutes.
Yield: 6 biscuits
Yield: 6 biscuits
I am going to continue to search for recipes like this I can adapt and share with you. I often do have the most luck baking from scratch and using vintage cookbooks. They are the gold standard really in this modern time when food is hard to identify as food anymore.
Other posts for those suffering with autoimmune disorders:
This is one place to look where I have shared all of my healthy recipes. They should all be dairy, grain, and nut free. Look at the texture on that biscuit! I am still excited about finding this recipe. I actually took two of these biscuits and made hamburger buns with them. That was a rare treat for me.
Homemaking Linkup at Hope In Every Season
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
The Party Bunch Weekend Linky at The Idea Room
Weekend Retreat Linky Party at AKA Design and Life