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fighttobreathe

Spelt-down (ie: Melt Down)

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Ok, I am a dummy.

I looked up scones online and printed out a recipe from Babycakes for GLUTEN FREE raspberry scones.

Went to whole foods, bought spelt, went home, made scones.

THEY ARE SOOOOO GOOD.

No wonder why, spelt is not gluten free.

I had totally blanked.

Duh.

It's no big deal, i'm still on gluten bc my blood test is tomorrow, so i'm not too upset really, except for the fact that these scones ROCK!!!!!

what can i do to recreate these sans gluten?

teff?

buckwheat?

a mix of thirty different flours????

help.

i love them.

i loved the nutty flavor.

i refuse to make them from some crappy bob's redmill biscuit mix!

HELP ME!!!!!

<3

charlesanne

p.s.

blood tests tomorrow, COMMENCE OPERATION GLUTEN-FREE ONCE AGAIN!

yayayayayay!

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Hmmmm....there are lots of great bakers on here, who will know more than I......

When I make bread (regularly) or tollhouse cookies (hardly ever), I use lots of flours, some flaxseed or almond meal - that adds nuttiness. Also, don't forget the xantham gum, very important!

oh they do sound yummy.....let us know how you do!

:)

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I make yummy scones that taste like the ones at the fair. I'm at work and don't have my recipe here, but I use a basic gluten-free flour that only used 3 flours instead of 30. And Bob's Redmill flour is gross.

Maybe you could try this flour with your scone recipe.

3 C Br. Rice Flour (Or 1-1/2 C Br. Rice and 1-1/2 C Sorghum)

1 C Potato Starch

1/2 C Tapioca Starch

2 tsp. Xanthan gum

Sift together 3 times before using.

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