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Gluten-Free/casein-Free Scones - Need Help
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I've gone strict dairy free and I'm having a bit of trouble baking my occasional grain treats. I modified my gluten-free scones recipe and the scones had a great flavor but they were kind of dry and crumbly compared to making them with butter. Can someone suggest how to make these a bit less dry?

1 c brown rice flour

1 c oat flour

2 T Sucanat dried cane juice

1 1/2 t baking soda

1 t guar gum (avoiding xanthan gum)

1/3 c coconut oil (subbed for butter)

1 egg

1/2 c coconut milk (sub for milk)

Let batter rest to absorb liquid, make into scones, put on greased sheet, bake 400F for 15-20 min.

Thanks!

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I've gone strict dairy free and I'm having a bit of trouble baking my occasional grain treats. I modified my gluten-free scones recipe and the scones had a great flavor but they were kind of dry and crumbly compared to making them with butter. Can someone suggest how to make these a bit less dry?

1 c brown rice flour

1 c oat flour

2 T Sucanat dried cane juice

1 1/2 t baking soda

1 t guar gum (avoiding xanthan gum)

1/3 c coconut oil (subbed for butter)

1 egg

1/2 c coconut milk (sub for milk)

Let batter rest to absorb liquid, make into scones, put on greased sheet, bake 400F for 15-20 min.

Thanks!

My first try would be to add one or two tablespoons of applesauce and switch to palm oil shortening instead of coconut oil.

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This might just be mad...but maybe try to add a slight bit of honey?

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Some flaxseed and a soupcon of water?? (Okay, you have to visualize the cedilla in there because I'm not going to go looking for it :ph34r: ) :lol:

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Drink a cup of coffee with them?

More oil? They say butter goes further in gluten-free, I don't know if the same is true with coconut.

I love using coconut oil but don't know a thing about using it as a sub.

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Thanks everyone! I did have coffee with them. :lol:

I'll see if I can find some palm oil shortening because that sounds like it would be the closest sub or butter. I have some applesauce in the pantry so I can try adding a little. I'd hate to switch from sucanat to honey as much as I love honey. I've never tried baking with sucanat before and I loved the flavor. Even better, it didn't dissolve completely so the scones were beautifully flecked with little bits of brown sucanat.

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I've gone strict dairy free and I'm having a bit of trouble baking my occasional grain treats. I modified my gluten-free scones recipe and the scones had a great flavor but they were kind of dry and crumbly compared to making them with butter. Can someone suggest how to make these a bit less dry?

1 c brown rice flour

1 c oat flour

2 T Sucanat dried cane juice

1 1/2 t baking soda

1 t guar gum (avoiding xanthan gum)

1/3 c coconut oil (subbed for butter)

1 egg

1/2 c coconut milk (sub for milk)

Let batter rest to absorb liquid, make into scones, put on greased sheet, bake 400F for 15-20 min.

Thanks!

Maybe add just a touch more of coconut oil? I've subbed coconut oil in a lot of recipes and haven't had a problem with it being dry but I was always subbing for other oils, not butter. But you could also try grapeseed oil. My other thought is that coconut milk is much thicker than regular milk so you might be getting less liquid there. You could add a little more coconut milk or sub almond milk or rice milk which might be closer to regular.

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Thanks everyone! I did have coffee with them. :lol:

I'll see if I can find some palm oil shortening because that sounds like it would be the closest sub or butter. I have some applesauce in the pantry so I can try adding a little. I'd hate to switch from sucanat to honey as much as I love honey. I've never tried baking with sucanat before and I loved the flavor. Even better, it didn't dissolve completely so the scones were beautifully flecked with little bits of brown sucanat.

Youu can just add the honey- one or two tablespoons. That's a really good idea, honey gives a moister crumb and holds things together.

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