• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten-Free/casein-Free Scones - Need Help
0

8 posts in this topic

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!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:

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.

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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:

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites
Ads by Google:


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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,128
    • Total Posts
      929,085
  • Member Statistics

    • Total Members
      63,543
    • Most Online
      3,093

    Newest Member
    linsvs
    Joined
  • Popular Now

  • Topics

  • Posts

    • Not sure if any of you are from the Long Island area, but in Suffolk County there is a pizza place in Port Jefferson called Carnival that has gluten free pizza pies for 10$ (so cheap!) and they are very careful with cross contamination. They wash their hands, do it in a separate area in the kitchen, get the ingredients from a separate container, etc. 
    • I've been on an off keto for a few years now (unrelated to celiacs), and I have found my concentration and alertness is SO much better when I'm eating a ketosis amount of carbs (under 20 net) and a little bit more fat. I'm not sure if you exercise or not, but try some sort of exercise (I like lifting but others feel better doing cardio) and once your body starts going through ketosis, it's a whole new world!
    • Hello! I'm glad you're feeling better. It says 12 weeks, but it can be very little. A few crackers a day or something like that. It's worth it, though, to know for sure and see other things too. Good luck!
    • I agree that it can take years to feel completely healed and then you still might have some less than good days. Being celiac will be a lifelong challenge but you will become a very exceptional cook of gluten free meals.  As for the bloating, have you considered SIBO. Small intestinal bacterial overgrowth. The symptoms often mimic IBS and Celiac Disease. I know because I have it all. Research it and see what you think. Just another idea. Stay strong!
    • Tell me about it, when you can not eat meats, and a bunch of other things, it becomes really quite annoying getting the optimal fat/protein ratios. The amount of nuts, seeds, and vegan protein powders I go through is crazy. Diet cost me over $600 a month for a single male at 125-128lbs and 5' 11"   Egg whites is about the only animal product I can eat in large amounts (8-12) with no issues (Yolks bother me). And I only eat them for breakfast mixed with coconut flour, and nuts/seed butters to bring the fats up then use in omelettes, pancakes, waffles, or scramble them. I also normally go light for lunch, salad with jack fruit and vegan cheese or cheese sauce I make, or this week making portabello pizzas/fake bagel bites for lunch with s salad. Dinner I normally just make a huge bowl of vegan icecream with a few scoops of protein powder, and almond butter in it >.>  I just get depressed at the end of hte day and want icecream and not cook over a hot stove/oven.
  • Upcoming Events