Tea Scones (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Preparation time: 15 minutes
cooking time: 15 minutes
makes: 8 large or 12 medium scones
2 cups Bette Hagmans Four Flour Mix (*see below)
2 teaspoon gluten-free baking powder
¼ cup white sugar
1 teaspoon xanthan gum
1 teaspoon salt
1 ½ teaspoon Kingsmill Egg Replacer
1/3 cup margarine, (chilled)
½ cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage
¾ cup raisins or currants, (optional)
- Blend all dry ingredients together.
- Cut margarine into flour mixture until no large lumps remain, (or until the mixture has the texture of a coarse cornmeal).
- Make a well in the dry ingredients and add the rice beverage. Mix until blended. If using raisins or currants, blend them in now. This dough will be a little stiff.
- With two spatulas, (you might find it easier to coat them with vegetable oil so they dont stick), make 2 diameter piles on a well-greased cookie sheet, (or a really good nonstick one). Make sure theyre at least two inches apart, because they spread out while baking, like so much gluten-free stuff tends to do!
- Bake at 400 degrees for 15 minutes or until slightly browned.
- Eat hot with your favorite tea!
* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread)
- Garfava Bean Flour 2/3 part
- Sorghum Flour 1/3 part
- Cornstarch 1 part
- Tapioca Flour 1 part
For those challenged by kitchen mathematics, (Im one of you!), here is the breakdown. To make 3 cups Four Flour Mix:
- 2/3 cup Garfava Bean Flour
- 1/3 cup Sorghum Flour
- 1 cup Cornstarch
- 1 cup Tapioca Flour
I find this mix to be a good substitute for all-purpose flour - with the addition of one teaspoon of xanthan gum to help bind the ingredients.
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