Gluten-Free: Cherry Oat Scones and a Basic Gluten Free Flour Mix

Gluten-Free

Cherry Oat Scones



1 cup plus 2 tablespoons rice milk

1 tbsp cider vinegar

2 cups Basic Gluten-Free Flour Mix (see below)

3/4 tsp xanthan gum

2 tbsp double-acting baking powder

1/3 cup granulated sugar

1/4 tsp salt

1/4 tsp ground cinnamon

1 1/4 cups gluten-free old-fashioned oats

1/3 cup dairy-free, soy-free vegetable shortening

1/2 cup dried cherries

Sanding sugar (optional)

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Whisk together 1 cup of the rice milk and the cider vinegar. Set aside.

3. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, sugar, salt and cinnamon.

4. Add the oats and toss. Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb. Add the cherries, tossing until combined.

5. Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.

6. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.

7. Divide the dough in half. The dough will be sticky. Shape into two 6" disks. Cut the disks into six pie-shaped wedges. Transfer the scones to the baking sheet. Brush with the remaining 2 tbsp rice milk, then sprinkle with sanding sugar (if using).

9. Bake in the center of the oven for 17 minutes, or until lightly golden.



Basic Gluten Free Flour Mix

(makes 6 cups)

4 cups superfine brown rice flour

1 1/3 cups potato starch (not potato flour)

2/3 cup tapioca flour (also called tapioca starch)

1. To measure flour, use a large spoon to scoop into the measuring cup, then level it with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

2. Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.

Yields 12.

Analysis per scone: 260 calories, 4.5g protein, 7.5g fat (2.5g saturated), 5g fiber, 45g carbohydrate, 305 mg sodium

Article and Recipe from Energy Times Magazine:

Reprinted with permission from The Allergen-Free Baker's Handbook (© 2009 by Cybele Pascal, Celestial Arts/Ten Speed Press, a division of the Crown Publishing Group, (www.randomhouse.com/crown/tenspeed). Photo credit: Chugrad McAndrews