Carol’s Amazing Blueberry Muffins

Yes, these muffins are amazing! I made these for a meeting I was hosting and I had to try really hard not to eat all of them while they were still warm. They puffed up a lot more than I expected and were moist but not soggy. I filled the muffin cups about 1/2 full. The batter is very sticky and really works your arm muscles when you stir in the blueberries. I used Full Circle frozen organic blueberries. I thawed them out in the refrigerator ahead of time. These blueberries are very big and were a really good choice for these muffins.

There were enough of these large blueberries to make two batches of muffins.

 

This was one recipe that I didn’t change at all. It can be used with other flavors besides blueberry/lemon, too. Carol suggests dried cranberries with orange zest. Or, add chopped walnuts instead of blueberries and ½ teaspoon cinnamon. Have all ingredients at room temperature for best results.

Ingredients:

• 2 ¼ cups Carol’s Sorghum Blend (see below)
• 1 ½ teaspoons xanthan gum
• 2 ½ teaspoons baking powder
• 3/4 cup sugar
• 1 teaspoon salt
• 1 cup milk of choice (I used almond milk)
• 1/4 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon peel
• 1 cup blueberries (fresh or frozen – I used frozen, organic, thawed, drained)

Instructions:

[1] Preheat oven to 400ºF. Generously grease 6-cup jumbo or 12-cup standard, nonstick muffin pan or use paper liners.

[2] Whisk together flour blend, xanthan gum, baking powder, sugar, and salt in large mixing bowl until well blended. Add milk, oil, eggs, vanilla extract, and lemon peel and beat with electric mixer on low speed until well blended and batter starts to thicken. Gently stir in blueberries. (If blueberries are frozen, add 5 minutes baking time.) Divide dough evenly in muffin pan.

Batter was very thick and sticky.

 

[3] Bake 6-muffin pans 35 to 40 minutes; 12-muffin pans for 20-25 minutes––or until tops of muffins are lightly browned and a toothpick inserted into the center comes out clean.

Glazed muffins ready to eat.

 

Cool muffins in pan on wire rack for 10 minutes. Remove muffins from pan and cool another 15 minutes on wire rack. Serve warm. I glazed the muffins with a light frosting made from powdered sugar mixed with lemon juice.

The muffins were very moist, but not sticky, on the inside.

 

Carol’s Sorghum Blend

• 1 ½ cups sorghum flour
• 1 ½ cups potato starch
• 1 cup tapioca flour

Whisk together and store, tightly covered, in a dark, dry place.

Recipe by Carol Fenster, savorypalate.com.

 

Milo says….

I was ANGRY at Maizy today! She wouldn’t let me bring my bone in the house because it has dirt on it! I pouted on the back porch all afternoon, but she still didn’t let me bring it in. Dirt ISN’T bad – it’s SEASONING!

Sorghum Carrot Quinoa Bars

I was reading an article the other day about using pureed avocado to replace the fat in gluten-free baked goods. It’s supposed to help the batter retain moisture and stick together better. I decided to give it a try with this recipe. I replaced part of the coconut oil with avocado. You can’t taste it at all and they turned out really moist and not crumbly. I used about 2/3 of a large avocado, but I think I could have used the whole thing.

These bars are great for breakfast! I didn’t put frosting on them, but there is a link below to Karina’s cream cheese icing if you want to frost them. (Karina’s photos are always so lovely!) I also added a handful of coconut because I had some and it sounded good to me.

Ingredients:

• 1 cup sorghum flour
• 1 cup quinoa flakes
• 1/2 cup potato starch or tapioca starch
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• 1/4 cup coconut oil, melted
• 1/2 cup pureed avocado
• 3 free-range organic eggs, beaten or Ener-G Egg Replacer
• 1/4 cup pure maple syrup
• 1 tablespoon vanilla
• 1 teaspoon lemon juice

Stir-ins:

• 1 cup grated carrots
• 3/4 cup chopped walnuts (or raisins)

I added about 1/3 cup of coconut with the walnuts and left out the raisins.

Instructions:

Preheat the oven to 350º F. Line a 9×12-inch baking pan with parchment. (I never use parchment. I just spray the baking dish with non-stick olive oil spray.) In a mixing bowl, whisk together the flours and dry ingredients. Add in the melted coconut oil, avocado, eggs or egg replacer, maple syrup, vanilla and lemon juice. Beat until the batter is smooth and sticky. Stir in the grated carrots and chopped walnuts. (I added coconut, too.)

The batter is thick enough to hold up a spoon.

Spread the batter evenly in the baking pan. Bake in the center of the oven for about 22 minutes until firm to the touch.

Fresh out of the oven.

Cool on a wire rack. Frost with vegan cream cheese icing- find Karina’s Maple Cream Cheese Icing recipe here. Chill frosted bars before wrapping, to set the icing. These freeze beautifully. Remove wrap before defrosting to keep the icing from sticking. Makes 24 small bars.

Recipe Source: Karina Allrich, glutenfreegoddess.blogspot.com

 

Milo says….

The wind blew my Frisbee over the fence, but Maizy went and got it. I would like to BITE the wind and I think Maizy would, too!

 

Gluten-Free Peach Cobbler

The other day I was talking with a co-worker about eating my mom’s homemade peach cobbler when I was a kid. I hadn’t had peach cobbler in many years and started thinking about whether I could make it gluten-free. I looked in the gluten-free cookbook I have at home, Carol Fenster’s Gluten-Free Quick & Easy and found the recipe below.

These are the peaches I put in the cobbler.

I would have preferred to use fresh peaches, but they aren’t in season right now, so I used canned peaches. I used two large cans and I think it was a little too much. The cobbler turned out pretty good, but I have to say it didn’t really taste like “mom’s” cobbler. The dough just sits on top of the peaches and doesn’t spread out, so there were little balls of cooked dough scattered across the top of a LOT of peaches.

Peaches mixed with sugar and cinnamon, ready to put in dough.

Fruit Filling

• 3 cups of fruit, drained if you use canned
• 1/4 cup can sugar (can use less or more depending on the sweetness of the fruit you use)
• 1 teaspoon grated lemon zest
• 1/2 teaspoon cinnamon
• 1/8 teaspoon table salt

Biscuit Topping

• 1/2 cup (1 stick) unsalted butter or butter spread, at room temperature
• 1/2 cup Carol’s Flour Blend with sorghum (see my recipe from last week)
• 1/3 cup cane sugar
• 1 teaspoon grated lemon zest
• 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/8 teaspoon table salt
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F. Grease a 9-inch square or round nonstick baking pan. (I used a glass casserole dish.)
2. In a large bowl, toss the fruit with the sugar, lemon zest, cinnamon and salt until combined; spread in the prepared pan.
3. In a food processor, combine the butter, flour blend, sugar, lemon zest, baking power, xanthan gum and salt by pulsing a few times. Add the egg and vanilla, and process until the dough is fully blended.
4. Drop the topping mixture onto the fruit by tablespoonfuls; do not spread it out. Bake 35 to 45 minutes, until just starting to brown. Serve warm with whipped cream or ice cream.

Cooked cobbler fresh out of oven.

I think I’m going to continue looking for a recipe that will taste more like my childhood memory – but this one isn’t bad, if you’re looking a way to use some extra fruit you might have. If you use two large cans of fruit, I would recommend doubling the biscuit topping.

 

Milo says….

Maizy played with that thing called a vacuum cleaner today. It is VERY loud and makes me bark a LOT! I can’t figure out if it is something to play with or if I should run away. I wish Maizy didn’t have to play with that thing!

 

Pumpkin Muffins

I had a can of pumpkin in my cabinet so I decided to try making some pumpkin muffins with sorghum flour. I couldn’t find a recipe that I liked, so I took the Banana Bread recipe from Carol Fenster’s “Gluten-Free Quick and Easy” cookbook and used pumpkin instead of bananas. I also added some ginger and nutmeg. They turned out perfect! I’m beginning to really like messing with other people’s recipes. Is that bad?

This recipe uses Carol’s Muffin and Quick Bread Mix, which I couldn’t find on her website (so I had to type it all!) The recipe for it below makes enough for about four recipes, so you can store it away to have on hand for quick muffin making. I’m repeating the recipe for Carol’s Flour Blend below, so you don’t have to go look for it.

Carol’s Flour Blend (double this to make enough for the muffin mix below)

• 1 ½ cups sorghum flour
• 1 ½ cups potato starch or cornstarch
• 1 cup tapioca flour

Carol’s Muffin and Quick Bread Mix

• 8 cups Carol’s Flour Blend
• 3 cups cane sugar
• 8 teaspoons baking powder
• 6 teaspoons xanthan gum
• 4 teaspoons table salt

Sift everything together several times for best results. Store, tightly covered, up to 3 months on the pantry shelf or up to 6 months in the refrigerator.

Pumpkin Muffins

• 2 large eggs, at room temperature
• 1 can of pureed pumpkin (about 1 cup-ish)
• 1/3 cup canola oil
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 ½ cups Carol’s Muffin and Quick Bread Mix (above)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ cup chopped walnuts or other nuts you desire

Preheat oven to 350 degrees F. Grease muffin tin or use paper liners.

In a medium-sized mixing bowl, beat the eggs, pumpkin, oil, molasses, and vanilla with an electric mixer on medium speed until smooth. Mix dry ingredients together and add to the wet ingredients. Mix until batter is thoroughly blended and slightly thickened. Stir in walnuts. Fill each muffin cup to about ¾ full with batter.

Pumpkin batter in bowl.

 

Bake 30 minutes or until tops are firm and starting to brown. Makes about 16 medium-sized muffins. I was going to try freezing some of these, but we ate them all. Maybe next time.

Gluten-free Pumpkin Muffins fresh out of the oven.

 

 

Milo says….

My rawhide bone is SO good I chewed it until it was all GONE. Maybe it’s not ALL gone. There might still be SOME in the couch. I’m going to go look right now!

 

Applesauce Crumb Cake

Applesauce Crumb CakeI got this recipe from Gluten Free Goddess and it is really good. The only thing I changed was I added walnuts to the crumb topping. I used regular vanilla extract, but it’s probably a lot better with the bourbon vanilla extract. =)

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour (I used almond)
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon
½ cup walnuts chopped up in food processor

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.

Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Cake batter ready for the crumb topping.

Make the topping by combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Crumbs ready to put on cake.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Fresh out of the oven.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful – it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag. (We didn’t have any left over – it was too good!)

Yield: 10-12 slices

Recipe Source: glutenfreegoddess.blogspot.com

Milo says….

I put my chin on Maizy’s knee and watch her when she’s eating lunch. It’s a good trick because she always lets me lick her plate or gives me a COOKIE. She must love me a LOT!

Carrot Apple Energy Bars

These bars are great for breakfast with coffee! The recipe makes quite a bit, so I put a few of them in the freezer for later.

Ingredients:

• 1¼ cup sorghum flour
• 1/2 cup amaranth flour (I didn’t have amaranth so I substituted more sorghum flour)
• 1/3 cup rice bran (I didn’t have rice bran, so I used almond flour)
• 1/4 cup ground flaxseed
• 1/2 cup non-fat (skim) milk powder – omit for dairy free. (Check label for allergens – I left this out.)
• 1½ teaspoon xanthan gum
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 1 cup unsweetened applesauce (Check label for allergens)
• 1/3 cup packed brown sugar
• 1½ cups grated carrots
• 3/4 cup dried fruit mix (see tips below – I used raisins, papaya and cherries)
• 1/2 cup chopped walnuts (omit for nut free)
• I also added about 1/8 cup of coconut, just because I like it.

Directions:

Line a 13 x 9-inch baking pan with foil and grease lightly. (I used a greased glass baking dish and it worked just fine.)

In a large bowl or plastic bag, combine sorghum flour, amaranth flour, rice bran, ground flaxseed, milk powder, xanthan gum, baking powder, salt and cinnamon. Mix well and set aside.

In a separate bowl, using an electric mixer, beat eggs, applesauce and brown sugar until combined.

Add flour mixture and mix just until combined. Stir in carrots, dried fruit and nuts. Spoon the batter into the prepared pan; spread to edges with a moist rubber spatula and allow to stand for 30 minutes.

Here is the uncooked dough ready to go into oven.

Bake in a preheated 325 degree F oven for 30-35 minutes, or until a cake tester inserted in the center comes out clean.

Apple Carrot Energy Bars fresh out of the oven.

Let cool in pan on a cooling rack and cut into bars.

Apple Carrot Energy Bars with Sorghum

Store in an airtight container at room temperature for up to 1 week or individually wrapped and frozen for up to 1 month.

Tips:

• For the dried fruit mix, we used 1/4 cup dried cranberries, 1/4 cup raisins, 2 tbsp. chopped dried mangoes, 1 tbsp. dried blueberries and 1 tbsp. chopped dried apricots.
• Try substituting grated zucchini for all or half of the carrots.
• Substitute cardamom for the cinnamon.

From: The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt, Robert Rose Inc. Publisher, 2005;

I found this recipe at BeFreeForMe.com. Be Free For Me offers those diagnosed with celiac disease, as well as others with an intolerance or allergy to gluten, nut, dairy, fish and soy, find coupons, support, recipes, reviews, articles and savings to effectively manage their allergies and save money in the process. Sign up for free at: www.BeFreeForMe.com.

Milo says….

There was a CAT in my backyard and I nearly got it! I sniffed a LOT until Maizy made me come in the house. Then I ate ALL the food in my bowl so no cats could get it. Nasty cats!

Easy GF Drop Biscuits

On Sunday it was very cold here and sleeted most of the day. Ok, it wasn’t as bad as you guys in the Northeast have been having, but it was quite a change from 70 degrees on Saturday to 20 degrees on Sunday. It was a good day for a warm and filling comfort food like biscuits! I think biscuits are a good addition to any meal and these are very easy to make, especially if you already have some of Carol’s sorghum flour blend stored away.

Biscuit dough on pan ready to cook.

My food processor isn’t very big, so I used a hand-held mixer. It worked fine, although it was a bit messy. The dough is very sticky and sticks to the beaters. Wetting or oiling the spoon and/or your fingers can help in getting the dough on the baking pan without as much mess.

Cooked biscuits.

The next day I had two leftover biscuits for lunch, warmed up with some cheese and a fried egg on each one. Yummy!

Gluten-Free Egg McMuffin, made with Sorghum!

This recipe is from Gluten Free Quick and Easy by Carol Fenster.

Carol’s Sorghum Flour Blend

• 1 ½ cups sorghum flour (or brown rice flour)
• 1 ½ cups potato starch (not potato flour) or cornstarch
• 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Ingredients

• ¼ cup butter or buttery spread (1/2 stick), softened
• ¾ cup milk (I used almond milk)
• 1 large egg
• 1 cup of Carol’s Sorghum Flour Blend
• 2 Tablespoons cane sugar
• ¾ cup cornstarch
• 2 teaspoons xanthan gum
• 1½ teaspoons cream of tartar
• ¾ teaspoon baking soda
• ½ teaspoon salt
• Oil or melted butter, for brushing the tops after baking

Instructions

1. Preheat oven to 425°. Generously grease a 9 x 13-inch dull gray (not non-stick) baking sheet, or line with parchment paper.
2. In a food processor, blend the butter, milk and egg together until combined. Add the sugar, flour blend, cornstarch, xanthan gum, cream of tarter, baking soda, and salt. Blend until the dough is very smooth, craping down the sides of the bowl with a spatula, if necessary. (The dough will be very, very soft.)
3. Dip a large metal, spring-action ice-cream scoop in water (I used a large spoon) and evenly drop scoops of dough on the prepared baking sheet. Gently shape with wet fingers, if needed.
4. Bake 12 to 15 minutes or until nicely browned and crisp to your liking. Remove from oven, brush with oil or melted butter and serve.

Milo says….

Snow is FUN to PLAY in! When it snows Maizy has to wipe my feet off before I can come back inside. Then I can lay beside her in the chair in front of the fire. Maybe she will share that biscuit with me if I watch her long enough.

Maple Walnut Squares with Sorghum – Yum!

Last week I found some real maple syrup on sale at my local health food store, so I decided to give these squares a try. I got the recipe from Laurie Sadowski over at Whisking & Writing. I changed her recipe from pecans to walnuts because I had those already. I also used real butter and regular sugar. Everything else I kept the same and they turned out great. I will definitely be saving this recipe for holiday baking!

Makes 25 squares

Bottom Layer
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca flour
1/4 cup unrefined cane sugar (I used regular cane sugar)
3/4 teaspoon xanthan gum
1/8 teaspoon fine sea or Himalayan salt
6 tablespoons nondairy buttery spread, such as Earth Balance (or EB Coconut Spread – I used butter)

Top Layer
2 tablespoons nondairy buttery spread
1/4 cup pure maple syrup (recommend: amber or dark)
1/4 cup unrefined cane sugar
1 tablespoon nondairy milk (I used almond milk)
1 cup walnuts, chopped (Her recipe has pecans)
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

Position an oven rack to the middle of the oven. Line an 9-inch square baking pan with parchment paper, letting the ends hang over the edges for easy removal. (I actually just sprayed the pan and didn’t use parchment because I didn’t have any.) Preheat the oven to 350 degrees F.

To make the bottom layer, put the sorghum flour, quinoa flour, tapioca flour, sugar, salt, and xanthan gum in a medium bowl. Cut in the nondairy buttery spread using a pastry cutter or two knives, until the mixture sticks together when you squeeze it in your hand. Press the mixture into the prepared pan in an even layer. Bake on the middle rack for 20 minutes. Let cool slightly while preparing the topping.

Bottom layer after baking.

To make the topping, put the nondairy buttery spread in a small saucepan over medium heat. Cook until melted, then add the maple syrup, sugar, and nondairy milk. Once it starts to bubble, let it cook for 1 minute. Remove from heat. Stir in the pecans, vanilla extract, and salt. Pour the mixture over the crust. Return to the oven and bake for about 18 minutes, until the topping is bubbling and thick. (This smells amazing while it’s cooking!) Let cool completely before removing from the pan. Cut into squares. These freeze very well.

Fresh out of the oven and bubbly!

Finished and ready to eat!

Milo says….

I brought this thing in the house today that smelled SOOOO good, but Maizy said “eewww!” and took it away from me with a paper towel. And THEN, she threw it over the back fence so I couldn’t even get it again. NOT FAIR! Maybe she will give me a cookie later when she calms down.

Gluten Free Chocolate Valentine’s Cookies

I found this recipe at  So Simple Gluten Free with Jen.

I substituted Carol Fenster’s flour blend for the Bob’s Red Mill All Purpose Flour. They turned out so good I made a second batch and added dark chocolate pieces and walnuts.

I made a double batch of Carol’s sorghum flour blend:

Carol’s Sorghum Flour Blend

1 1/2 cups sorghum flour
1 1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Then I made the cookie dough:

Ingredients For Cookies:
1 stick (1/2 cup) shortening (I used butter)
1/3 cup cane sugar
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Baking Flour (I used Carol’s Flour blend)
1/4 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Ingredients For Frosting:
1 12-ounce can Betty Crocker Cherry Frosting
sprinkles if desired

Preheat oven to 350.

In a stand mixer, combine shortening and sugars until creamy. Add vanilla and eggs and blend for 1 minute.

Add the remaining dry ingredients and beat on medium-low speed until incorporated.

Using a rolling pin, roll to 1/2” thickness. Using a heart-shaped cookie cutter, cut out cookies and place on a greased or lined cookie sheet.

Bake cookies for 10 minutes. Remove from oven and allow to cool on a cooling rack.

To make wafer cookie sandwiches: place frosting between two cookies

Warm frosting in a bowl in the microwave for 10 seconds. Drizzle over cookies.

Cookie dough was very sticky.

Cookie dough was too sticky to roll with rolling pin.

The instructions say to use a rolling pin to roll out the dough, but this dough was much too sticky to roll out. I dusted it with white rice flour and pressed it down with floured hands onto a floured sheet of wax paper until the dough was about 1/4 inch thick. I was afraid all that extra flour was going to make the cookies too dry, but it didn’t seem to matter.

Dough with cookie cut out.

I had to carefully cut them out and scoop them up with a floured spatula to put them on the baking pan. They were pretty fragile and got out of shape easily.

First batch just out of oven – the flour still showed on some of them.

After baking I was amazed at how much they had risen! They had risen to about ½ inch thick. These cookies are soft and cake-like. After cooling, I drizzled with icing and they were so cute – and tasty! The second batch with the chocolate pieces and walnuts were just as soft and yummy.

Pretty cookies ready to eat!

I took the cookies to work to share and they were gone by the end of the day (which is good because I don’t need to eat this much sugar!).

Second batch with chocolate chunks and walnuts added.

Happy Valentine’s Day to all my gf friends!

Milo says….

Maizy’s cookies smelled SO good but she said dogs can’t eat chocolate. How could something that smells so good be bad! NOT wagging!

What the heck is a scone?

scone (skōn,skän/); noun: scone; plural noun: scones

1.  a small unsweetened or lightly sweetened biscuit-like cake made from flour, fat, and milk and sometimes having added fruit.

I found this recipe for scones using sorghum at the Bob’s Red Mill website, so I decided to give it a try. I don’t think I’ve ever eaten scones – it’s not a food commonly found in Texas. (My mother never made them!) I’ve heard people talk about scones but I wasn’t sure what they were exactly.

I used almond milk, butter, and raisins instead of currents. The dough was thick and sticky, but I was able to form it into the 8” circle pretty easily. I cooked it for 15 minutes and then sliced. It was pretty good – a little like a fat pancake.

After making this, I searched on the web for scones and found out there are a lot of different ways to make them. I will probably revisit this recipe later with some adjustments, like slicing before baking and adding walnuts.

Have you ever made scones? What do you like to put in them?

Fresh out of the oven it looks like a big pancake about 1.5″ thick.

Scones – Gluten Free

• 1 Nonstick Cooking Spray
• 1/2 cup Tapioca Flour
• 1-1/2 tsp Cream of Tartar
• 1 tsp Xanthan Gum
• 3/4 tsp Baking Soda
• 1/4 tsp Sea Salt
• 4 Tb Sugar
• 4 Tb Butter or Margarine, cut in 1/2 inch slices (keep cold)
• 2/3 cup Lowfat Plain Yogurt or 1/2 cup non-dairy milk
• 1 large Egg
• 1/3 cup Currants
• 2 Tb Milk (cow, soy, rice or nut) for brushing on top
• 1-1/4 cups Sorghum Flour

Directions

Preheat oven to 400°F. Coat baking sheet with cooking spray, set aside.

In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times or until the mixture resembles coarse meal.

Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in currants with a spatula.

On baking sheet pat dough to 8” circle, 3/4” thick. Brush top with 2 tablespoons milk.

Bake for 12-15 minutes. Cut into 6 or 8 wedges. Yield: 6-8 servings

Milo says….

Maizy must be having brain fog today. She almost forgot to put in my comment – SCONES SMELL REALLY GOOD! Wag!