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.
This recipe comes to us from Sheryl Sawyer.
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)
* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread)
For those challenged by kitchen mathematics, (Im one of you!), here is the breakdown. To make 3 cups Four Flour Mix:
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.