Low FODMAP Pumpkin Biscuits

Name: Low FODMAP Pumpkin Biscuits
Total time: 30 min
Ingredients: 2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 2 tablespoons firmly packed light brown sugar; 1 tablespoon baking powder; (use gluten-free if following a gluten-free diet); 1 teaspoon salt; 1/2 cup (1 stick; 113 g ) cold unsalted butter, (cut into small pieces); 1 cup (244 g) canned pumpkin, (preferably Libby’s solid pack pumpkin); 2 large eggs, (at room temperature, beaten)

www.fodmapeveryday.com

These Low FODMAP Pumpkin Biscuits are great alongside chili, soups and stews - but we also like them for breakfast or a snack with butter and jam.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Ingredients

2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
2 tablespoons firmly packed light brown sugar
1 tablespoon baking powder; (use gluten-free if following a gluten-free diet)
1 teaspoon salt
1/2 cup (1 stick; 113 g ) cold unsalted butter, (cut into small pieces)
1 cup (244 g) canned pumpkin, (preferably Libby’s solid pack pumpkin)
2 large eggs, (at room temperature, beaten)