Scone Recipe Help
Posted 10 February 2013 - 12:49 PM
Posted 15 February 2013 - 09:14 AM
I would look for another recipe. That is entirely too much potato starch and tapioca, in my opinion. Someone has posted the ratio for flour to starch on this forum. Maybe do a forum search to pull it up. I think glutenfree girl has something on her blog, as well. Good luck.
I made some scones this afternoon, and while they are tasty, they are really chewy. The flours are 1 cup white rice, 2/3 cup potato starch, 2/3 cup tapioca, and 1/2 teaspoon xanthan gum. It also has eggs, sugar, vegan butter substitute, yogurt and salt. Does anyone have any insight into why they are so chewy and how I could fix it for next time?
Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.
Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James
Posted 15 February 2013 - 07:51 PM
Posted 22 February 2013 - 08:12 PM
Bette Hagman's Original Rice Flour Blend [with variations]
6 c white rice Flour OR
6 c brown rice Flour OR
3 c white rice flour and 3 cups brown rice flour
2 c Potato Starch
1 c Tapioca Flour or arrowroot
Posted 25 February 2013 - 07:01 PM
Thank you so much for the advice!
My first instinct was the same as yours, freeatlast, but it's my boss's recipe, so I only get so much wiggle room! Fortunately, he doesn't mind me tweaking the recipe. I will need to look more at glutenfreegirl's site. Thank you for that!
I ended up using your flour, auzzi, and they turned out much better. Thank you!
and purple, thank you for the recipe suggestion! I won't use it in this particular case, but I will probably give it a shot at home. I feel like I am learning to bake all over again, which is both fun and a bit frusrating, and good suggestions on recipes is much appreciated.
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