Thursday, January 27, 2011

Cherry Oat Scones - Gluten Free/Egg Free

Scones! I have been craving them lately but had not found a recipe that was both gluten free and egg free. The other day I was at a grocery store and saw a book that caught my attention. I came home and looked it up on Amazon - (it was $9 cheaper) The book is The Allergen-Free Baker's Handbook by Cybele Pascal She has a basic flour mix that she uses for most of her recipes. I will give you the basic flour mix and the recipe for these scones.

Basic Gluten Free Flour Mix

4 cups brown rice flour (she says you need super fine but I used Bob's Red Mill and it worked fine)
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)

1. To measure flour use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife or straighedge. Don't scoop it with the measuring cup as this will compact the flour and you will have to much for the recipe.

2. Combine all the ingredients in a gallon size ziploc. Shake until blended. Store in refrigerator.

The book is allergen free so besided gluten and egg free there is no dairy, soy, nuts or sesame. She says not to substitute but I did and it turned out fine.
I made these again and substituted palm sugar for the granulated sugar and butter for the shortening and I believe they were better. My sister made them as well and thought they were a little dry still so thought she would add a couple Tbsp of coconut oil next time.

Cherry Oat Scones
1 cup plus 2 Tbsps rice milk (I used regular milk)
1 Tbsp cider vinegar
2 cups Basic Gluten-free flour mix (see above)
3/4 tsp xanthan gum (if you live in pdx area buy bulk at Bob's Red Mill - much cheaper)
2 Tbsps double acting baking powder
1/3 cup granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
1 1/4 cup gluten free old fashioned oats
1/3 cup dairy free, soy free vegetable shortening (I used regular shortening)
1/2 cup dried cherries (I used cranberries)
Sanding sugar (optional)

Preheat oven to 400 F and line a baking sheet with parchment paper
Whisk together 1 cup of the milk and the cider vinegar. Set aside.
In a large bowl whisk together flour mixture, xantham gum, baking powder, granulated sugar, salt and cinnamon.
Add oats and toss. Add the shortening in pieces, and work in with pastry blender or two knives until you have pea-sized crumbs.
Add the cherries, tossing until combined.
Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
Flour a work surface lightly with a little gf flour mixture, and turn out the dough. Lightly flour your hand. Sprinkle the dough with a little flour mix.
Divide the dough in half. The dough will be sticky. Shape into two 6-inch disks. Cut the disks into 6 pie shaped wedges. I put the dough on to the parchment paper before I patted it out and cut it. Brush with remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.
Bake in the center of the oven for 17 minutes, or until lightly golden.
Serve warm from oven :-)

If there is anything that I don't like about gluten free baking is things are usually drier than baking with flour and eggs. These are little dry but with a nice cup of tea they are great. Troy and Anna both ate one and enjoyed it :-)


Anonymous said...

Looks like a great recipe. I would want to try it with palm sugar. Also I have heard that you can use palm shortening just the same as vegetable shortning (Crisco) and you can get it I believe at Tropical Traditions. the other thing you might want to try is just using butter with them...might make them a little more moist. Also, since you're using regular milk you might as well use buttermilk or kefir and skip the vinegar part since essentially that is what you're doing...making cultured milk. If you do use buttermilk or kefir I would add 1/2 tsp. soda to the recipe. Anyway - looks good and I will definitely try these soon. There is also a recipe for a gluten free flour mix on King Arthur flour. They sell a stabilized rice flour - I guess it can turn rancid pretty quickly - so the stabilizing helps with that.