Preheat the oven to 375 degrees F.
Line a baking tray with baking paper.
Cook yams. (Watch for when they are around$.59 - $89 (2015 prices.) Cool. Peel, Mash, Set aside.
(Can be frozen to be used at your convenience.)
Mix: *½ cup ground almonds (grind until quite fine being careful not to make butter)
* ¼ cup coconut flour
* ½ cup quinoa flour or sorghum or buckwheat or millet
*OR 1 cup of gluten free flour mix
1 tsp. xanthium gum
With 1 tablespoon baking powder (wheat free)
¼ tsp. salt (optional)
In a bowl or food processor,place yams.
Add the dry ingredients to the wet. Blend. Don’t worry about over mixing- just let the food processor churn until the flours are combined. The dough will be soft. If it seems extra sticky, add a tablespoon of flour until desired consistency has been reached. (it all depends on the moisture content of the yams.) Put in fridge for at least 30 minutes.
Turn the dough out onto a lightly floured surface. Cover with plastic wrap. Roll out until ½ inch thick.
Cut into rounds with a 2-inch cutter and place on baking tray. In you want crisp sides, leave a space between biscuits. If you want soft crusts, place biscuits about ½ inch apart.
Bake for 15 minutes until golden brown.