Gluten-Free Chickpea Biscuits and Gravy

If you love sausage biscuits and gravy, you'll love this recipe.  No guilt, only good.

Serves 8

Biscuits

• 1 cup white rice flour, plus more for dusting work surface
• 1/2 cup chickpea flour
• 1/2 cup potato starch
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon baking soda
• 2 ounces (1/2 stick) butter or trans-fat-free margarine, cut into small pieces--I use Earth Balance margarine
• 3/4 cup fat-free buttermilk--I use Kefir, but soy or almond milk with vinegar works well too

Gravy

• 1 1/2 cups dried chickpeas cooked according to package directions OR 1-15 ounce can chickpeas drained and rinsed--I use canned
• 2 1/2 teaspoon paprika
• 2 teaspoon poultry seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons vegetable oil
• 4 tablespoons butter or trans-fat free margarine
• 1/4 cup potato starch
• 1/4 cup chickpea flour
• 4 cups fat-free milk, warmed--I use soy milk

1. To make biscuits:  preheat oven to 375 degrees.  Coat large baking sheet with cooking spray.
2. Whisk together rice flour, chickpeas flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain (it should look like you're making pie crust).  Stir in buttermilk.
3. Pat dough into flat 1-inch-thick disk on rice flour-dusted work surface.  Cut dough into 16 rounds (or rectangles with knife).  Place on baking sheet and back 12 to 15 minutes, or until golden brown on top.
4. To make gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper and cayenne in food processor 8 times, or until crumbly.
5. Heat oil i skillet over medium-high heat.  Add chickpea mixture, and saute' 3 to 5 minutes, or until fragrant and crisp.  Transfer to plate.
6. Add butter to skillet, and melt over medium heat.  Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes.  Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened whisking constantly.  Stir in chickpea mixture.  Season with salt and pepper if desired.
7. To serve:  Place 2 biscuits on each plate.  Ladle 1/4 cup gravy over top (or more if desired).

Nutritional Information:

397 calories; 11 g protein; 17 g total fat (8 g saturated fat); 54 g carbs; 33 mg cholesterol; 721 mg sodium; 4 g fiber; 12 g sugars

Taken from Vegetarian Times.

Photo from Vegetarian Times.