No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Scones (Gluten-Free)

1 cup rice flour
½ cup potato starch
¼ cup tapioca flour
¾ teaspoon xanthan gum
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
¼ cup cold butter (½ stick)
2 tablespoons shortening such as Crisco
¾ cup (or slightly more) buttermilk

Sift the dry ingredients & mix them thoroughly. Cut in the butter & shortening. Mix in buttermilk as gently as possible. Dough should be moist & slightly sticky so add more if necessary, a little at a time.

Roll out about ¾ inch thick between sheets of plastic wrap or waxed paper. Chill until solid enough to cut. Preheat oven to 425 degrees. Cut with a floured cutter. Brush tops with cream if desired for a golden color. Bake 12-15 minutes for small cutter, longer if larger cutters used. The biscuits should be very light brown on bottoms, light golden on top (if wash is used). Do not over bake or they will be dry.

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: