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Scone Recipe Help
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5 posts in this topic

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?

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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?

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.

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In Carol Fensters book called "Quick and Easy", she has a great recipe for scones on page 204, not 203. I leave out the raisins and put mini chocolate chips in the batter then brush the top of batter with milk and sprinkle on sugar. After baking they are wonderful with a spoonful of whipped cream and a drizzle of chocolate syrup. The recipe calls for sorghum flour and cream of tartar.

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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 

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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 frusratingand good suggestions on recipes is much appreciated.

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