Welcome back to Gluten-Free Bread Baking week! This is our 3rd of 5 gluten-free recipes for a variety of breads. October is Celiac Awareness Month, so I’m doing my part to make you aware, and sharing a few great recipes with fellow celiacs. Today I’ve actually got 2 recipes to share with you, but both are for scones. Perfect for breakfast, brunch, or, if you’re fortunate enough to have the time, afternoon tea!
- 1 1/4 cups brown rice flour
- 3 1/2 Tablespoons tapioca flour
- 2 teaspoons baking powder
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup sultan raisin (optional, I did dried cranberries & the zest of one orange instead)
- 2 eggs
- 1/2 cup plain yogurt OR sour cream
- 1 egg, beaten, for egg wash
Preheat the oven to 475 degrees F.
Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultans (or canberries & zest) and gently mix together.
Lightly whisk the eggs and plain yogurt together.
Make a well in the center of the dry ingredients and add the egg and yogurt mixture. Mix to soft dough, adding a little more yogurt if necessary.
Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 1-inch thick and cut out rounds using a 2 1/4" cutter (or use a pie cutter & cut into 8 wedges). Place on a rice-floured baking sheet and brush with a little egg wash.
Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
Serve split in half with butter and jam.
This second recipe comes from a fellow gluten-free blogger. She is a new reader over here at Faithfully Gltuen Free, and I really appreciate her feedback here, as well as her blog. If you have some time, please check out her blog at Artsy-Foodie. Thank you, Alexa, for the wonderful GF recipes! I couldn’t stop eating these scones, they have a wonderful texture. 🙂
- 1 cup brown rice flour
- 1 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 Tbsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 cup pumpkin puree
- 1 large egg, beaten
- 1/4 cup plus 2 Tbsp milk
- 1/4 cup canola oil
- 2 Tbsp unsalted butter, diced
- 1/4 cup pecan pieces
- 1/4 cup chocolate chips
You might be a celiac if…
…your family thinks you’re crazy for not tasting their new chocolate chip cookie recipe, because surely a little nibble couldn’t hurt right?
…you can spell transglutaminase and dermatitis herpetiformis.
…you show up at the annual church pancake breakfast with a mask and lettuce roll-ups
…having solid poop is the highlight of your day.
…you have actually doodled a new cartoon dog on your notes named “Sprue”
…you have actually considered using a gluten-free bagel for a hockey puck