gluten free scones

27 Jul

last night we had a circle dinner. it consisted of a spanish tortilla, scones and peaches. i made it into a little math lesson and had the kids decide how many equal parts we should divide everything into. we ended up with the tortilla divided into 8th, the scones divided into 4th and the peaches divided in half. then we talked about how they were getting 1/8 of the tortilla and 1/4 of the scone. they loved it! and they ate it up. for the tortilla  i followed the basic recipe and added some steamed kale to the egg mixture. just be sure to squeeze out the excess water and chop it finely.

gluten free scones

1 cup brown rice flour
1/2 cup gram flour (chickpea)
1/2 cup tapioca starch
1 tsp guar gum
1/2 tsp salt
2 tbs palm sugar
1 tbs baking powder
5 tbs coconut oil, solid
1/2 cup raisins
1 egg
milk of choice

400º
whisk together all the dry ingredients in a medium sized bowl. break the coconut oil up into small pieces. (mine was liquid so about an hour before making i measured it and put it in the fridge. every so often i would stir it so  it would be in chunks when hardened.) add coconut oil to flour mixture and work in with fingers until evenly distributed. in a measuring cup gently whisk egg, add milk to equal 3/4 cup. add to flour mixture and mix just until blended. batter will be thick. split dough in half. make them into round disks about 1/2 inch tall. cut into quarters and bake about 20 minutes or until golden.

since i am fairly new at gluten free baking none of these recipes are tried and true. we really enjoyed this one. A LOT. if you try one of the recipes on this site let me know how it turns out. good or bad. i’d like to know.

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