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    Scones (Gluten-Free)


    Scott Adams

    NOTE: This recipe is: Wheat free, Egg free, Milk free. These scones are only good for a couple of days and then turn magically into lumps. But are wonderful about 10 minutes out of the oven with a little butter or whatever your alternative is to butter!


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    2 cups flour (white corn flour with other gluten-free flour make a good blend)
    2 teaspoon baking powder
    ½ teaspoon salt
    2 Tbs. butter
    ¾ to 1 cup soy milk or water or orange juice or a blend of these

    Blend together dry ingredients, cut in butter until resembles fine meal, pour in ¾ cup milk and blend, add more milk a bit at a time until forms a soft dough. Turn out on a floured board and knead for one minute. Pat into a circle on cookie sheet, cut into wedges and mark with a fork. Bake at 425F for 10-14 minutes (until brown). Alternatives: add a bit of honey or molasses to sweeten, raisins can be added (omit if allergic to mold) add ¼ cup grated old cheddar (optional).

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    I changed this recipe a little and it really turned out amazing. For the 2 cups of flour I mixed:

    2/3 fava and garbanzo flour

    2/3 brown rice flour

    1/3 flax seed meal

    1/3 tapioca flour

    I also added 1/2 cup of frozen blueberries and 4 Tablespoons of Earth Balance (instead of 2). For the milk I used soy. Also, next time I will definitely use some sugar to make them sweet (the above way makes them savory so they're great with butter and jam).

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    Guest JR Tomlin

    Posted

    This is--to be frank--really a terrible scone recipe. The proportions are totally wrong for scones. I also suggest avoiding (most) rice flours as they are a coarse grind that negatively impacts the quality of the baking. Fava and garbanzo flour has a strong flavor that tends to overpower your baking, however, IF you don't object to the flavor (I do) then it has a reasonably good texture. My own choice tends to be a sorghum flour, tapioca and cornstarch blend. Buying your flours in bulk and blending them yourself substantially reduces the cost of gluten-free baking.

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    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Sheryl Sawyer.
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    cooking time: 15 minutes
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    Scott Adams
    1 cup rice flour
    ½ cup potato starch
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    ¾ teaspoon xanthan gum
    ½ teaspoon salt
    2 teaspoons baking powder
    1 teaspoon baking soda
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