My first post in a very long while. I'm still not upbeat enough about food to write/journal, but I want to get this recipe out anyway. So, without commentary, here's the latest family "made from air" scone recipe!
2/3 cup rice flour (I use a 50/50 mix of white/brown)
2/3 cup oat flour
1/3 cup cornstarch (you can replace with tapioca starch or arrowroot for corn allergy)
1/3 cup potato starch
1-1/2 tsp psyllium (I use this instead of gums)
1-1/2 tsp baking powder
1/2 tsp salt
1/3 cup white sugar (I forgot this once and it was not as tasty but still baked well)
1/4 tsp vanilla powder (I use this as a gluten-free alcohol-free equivalent to 1 tsp extract)
1/2 tsp cinnamon
1/2 tsp orange peel
3/4 cup dried berries
1 Tbsp flaxseed meal in 2 Tbsp hot water
1/3 cup water
1/3 cup oil (I use canola oil)
1 ounce (2 Tbsp) water, as needed
Preheat the oven to 400 degrees F.
Prepare a quarter-sheet baking pan or round pizza pan with silpat or parchment (or you can spray with oil).
In a medium bowl with a wooden spoon, combine all dry ingredients and berries until well mixed.
In a small bowl, combine the flax and water to replace 1 egg. Let sit to thicken.
Measure the two wet ingredients separately.
Add all three wet products to the bowl and mix well to combine. Switch to light hand-kneading after a few good stirs.
As needed at the end, add the extra water (especially if the mix appears crumbly, such as when it's a very dry day). You'll know that you need this because the dough will not pull together well with your hands to be shaped.
Place the ball of dough on the pan and flatten; shape the sides to form a circle or rectangle.
Lightly pre-slice (you don't need to go all the way through) the dough.
Bake for 15-17 minutes. Rest on the pan for another 5-10 or until completely cool.
No nutrition details yet, but I'll update when I get back to those calculations later on.
Hi, I'm Nicole.
ABOUT THE BLOG
An apothecary is a person or a place. Either one implies healing and relates to pharmacy in its truest sense, as a source of treatment and advice.
This blog is my way of uniting my pharmacy training with my efforts to provide a healthy and safe lifestyle for my family. In true apothecary form, I research and prescribe alternative ingredients that work just right in each specific recipe, and I would like to share the results with anyone who needs help making their own family’s kitchen allergy safe and heart healthy.
I made the 2017 Top-40 Food Allergy blogs!
Nicole Van Hoey's books on Goodreads
Bakery Bites: Breads and Treats Without Dairy, Eggs, Nuts, Seeds, or Soy
ratings: 1 (avg rating 5.00)
Kitchen Adventures With Multiple Food Allergies: A Recipe Collection for Celebrations Without Dairy, Eggs, Peanuts, Tree Nuts, Seeds, or Soy