I got a south beach gluten free cookbook a few years ago when i tried south beach mailing food program.
I decided to try this recipe, hoping that it would be a fun option for dinner. I skipped the bacon in the recipe, added some jalapeno, but it was still sweet.
This recipe of course lead for me to need yet another random ingredient – brown rice flour, so now i need to find more recipes to use it in!
Pecan Breakfast Biscuits (southbeach gluten free)
May 6, 2025
Category
Bread
Wheat Free
Persons
8
Serving Size
1 bisquit
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1/3 cup pecans
- 1 1/4 cups brown rice flour
- 1/4 cup nonfat fry milk
- 3 tbl flaxseed meal
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 liquid egg whites
- 2 tbl evoo
- 1 cup grated yellow squash – 5 oz
Instructions
- Preheat the oven to 350°.
- Line the baking sheet with parchment paper.
- In a mini food processor, grind the pecans with 1/4 cup of the flour until the nuts are finally grounded.
- Transfer to a medium bowl.
- Add the remaining one cup flour, the milk powder, flaxseed, meal, baking powder and salt.
- Blend well.
- Make a well in the center of the dry ingredients and add the egg whites, oil, and 1/3 cup water.
- Stir until the dry ingredients are evenly moistened.
- Add the squash and blend into the dough ( as though you were making a meatloaf ).
- Using a one quarter cup measure, scoop out generous 1/4 cups of dough and place on the baking sheet 2 inches apart for a total of eight.
- Pat the dough into discs about 1/2 inch high and about 2 1/2 inches across.
- Bake until lightly brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Transferred to a rack to cool.
Verdict:
ok. not amazing, but tasty and hubby really enjoyed them with jelly/jam.
original recipe indicated bacon, not sure how that could go for real breakfast sandwiches, but could be great.
if you try it, let me know what you think.
