Scones? Yes, please.

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I have never had a great deal of success baking scones but when you add the requirement to be gluten-free into the mix it really becomes a challenge.

A few years ago I acquired this book and I have mastered the scones.  I think the trick is the flour blend which is explained in the beginning of the book.

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I use the following to make 1kg of plain gluten-free flour and use the Kitchen Aid mixer to thoroughly blend the flours before storing in an airtight container.

340g brown rice flour
340g potato starch
200g arrowroot
120g quinoa flour

Here is the original scone recipe from the book.

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Please note that it has 900g of flour so makes a large batch.  I make a half mix because that is what will fit in my mixer.  A half mix makes 16 large scones using my method.

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As usual, I have adapted both the recipe and the method.  I make savoury cheese scones to serve with homemade soup but there is no reason that you could not make sweet scones.

CHEESE SCONES

400ml warm milk
40g psyllium husk

450g gluten-free flour blend (see recipe above)
8 teaspoons baking powder
1 teaspoon smoky paprika
Pinch of salt
2 tablespoons finely grated parmesan cheese

2 eggs
20ml apple cider vinegar

130g butter

Combine milk and psyllium and set aside. Combine dry ingredients and cheese.  Grate/shred the cold butter into the flour mixture.  Add the eggs and vinegar to the psyllium mixture then add to the flour mixture.  Combine until you have a soft dough.  I use the Kitchen Aid stand mixer for this but can be done by hand.

I use a 20cm x 20cm square tin lined with a silicone sheet and press the scone dough into the tray.

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Using a knife dipped in flour, cut into 16 portions.  These cuts will not remain throughout the baking process but will be a guide for the second part of the baking.  Brush with milk and bake at 180C for about 15 minutes.  The scones will not be completely cooked yet.

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Remove from the oven, lift from the pan and lay on a flat baking tray.  Using the original cuts as a guide, recut the scones and arrange on the tray with the centre ones (least cooked) on the outside and bake for another 10 minutes approximately.  Make sure the scones are spread out to allow them all to fully cook.

Whilst this is far from a ‘traditional’ scone recipe or method, it does provide a very acceptable gluten-free alternative which most people who do eat gluten are more than happy to eat.

Eating In – Pizzas

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I made a batch of gluten-free pizza bases on the weekend and tonight we are having pizza for dinner.

Here are the partly cooked bases thawed and ready to add the topping.  I find that pre-cooking these for about 8 minutes makes them much easier to handle when assembling the pizzas.

001The dough recipe I use comes from this recipe book.

006If you are looking for good gluten-free recipes I would recommend that you look for it in your local library or you can buy it here.  The updated version has a different cover.

Otherwise just make or buy your favourite bases.

I assembled all of the toppings.

002The ice-cube tray contains frozen basil and you can read about how I prepared it in this previous post.

Once the basil had thawed, I mixed it with a small amount of tomato and spread the mixture on the bases.

003Then the rest of the toppings………

004Pumpkin slices roasted with balsamic vinegar, shredded baby spinach, diced salami, sliced olives, strips of red capsicum and topped off with some grated cheese.  I use low fat cheddar with a bit of strong cheese like partmesan to give a bit of added flavour.

005This is the pizza maker which we use and it takes about 5-6 minutes to cook the pizza to perfection.

008One quarter had disappeared before I had time to grab my camera!

The toppings are never exactly the same.  It just depends on what we have.  This is the first time I have used the basil mixture for the base.  I usually just use a tomato mixture and a sprinkle of mixed herbs.  I have also been known to use mango chutney spread on the base.  The only thing limiting you is your imagination.

More Pancakes

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Last year I wrote about Shrove Tuesday.  You can read the post here.  This year I decided to be a bit more creative and I managed to make gluten-free, egg-free crepes.

I modified the basic batter that I posted last year.  Here is my recipe for the crepes.

100g gluten-free flour *see note below*
20g flaxseed meal
1/2 teaspoon bicarb soda
1 teaspoon apple cider vinegar
250ml milk
Whisk all ingredients together and allow to stand for 5 minutes.

Pour a small quantity of batter onto a hot griddle, spreading thinly with the back of a spoon.  Cook until just set then flip and finish cooking.

NOTE:  The gluten-free flour that I use is a combination  of 4 different flours in specific proportions that I learned about in a gluten-free cookbook.  I cannot put the details of the flour here as that would not be fair to the author.    Here is a link to the book if you are interested.  No, I do not receive any commission.  🙂

2015-02-17 01Like any crepes these can be eaten in a variety of ways, either sweet or savoury.

I decided to use them to make a main course for dinner and filled them with a bolognaise sauce.  As you can see from the photo they are a bit delicate to handle once they are cool, especially if you make them fairly thin as I did.

2015-02-17 02The crepes will be heated through then topped with a little grated cheese and finished under the grill.  I am going to serve it with a green salad.

Are you making pancakes today, gluten-free or not?