- Made from milled sweet potatoes
- High in fiber
- Size - 16 oz/1 lb
This sweet potato flour, made from dried and milled Peruvian sweet potatoes, is a fantastic gluten-free substitute for regular flour in a wide array of foods.
Sweet potato flour holds moisture well and brings rich flavor and a touch of sweetness to baked goods including breads, cookies, pancakes or crepes, and biscuits. It can also be used in soups, as a thickener for sauces, or in a breading for fish.
Sweet potatoes have been a source of nutrition and a part of Peruvian cuisine for more than 5,000 years. They are high in fiber, vitamin A, iron and calcium, and despite the "sweet" in their name, studies have shown that they help stabilize blood sugar levels.
Sweet Potato Rosemary Biscuits
1 c. Zócalo Sweet Potato Flour
1 c. Zócalo Tapioca Flour
1/2 tsp. baking soda
1 Tbl. baking powder
1 1/2 tsp. dried rosemary
6 Tbl. unsalted butter, cold
1 c. buttermilk
Preheat over to 450 degrees F. In a bowl sift together sweet potato flour, tapioca flour, baking soda, and baking powder. Cut butter into chunks and cut into flour mixture using a fork or pastry blender. Add buttermilk and rosemary and mix until "just" combined -- you don't want to over mix this. Turn dough out onto floured surface and pat dough down (do not roll) to 1 inch thickness. With a biscuit cutter (or floured rim of a drinking glass) cut biscuits out and place on baking sheet. Bake for 12 - 14 minutes.
Copyright Zocalo Gourmet. Recipe developed by in-house baker, Heather Curtis.