Maybe Not-So-Clueless in the Kitchen

Another gluten-free baking success story! Yay! 🙂 I may not be quite ready to create my own recipes from scratch, but I can at least follow, or almost follow, a published recipe with minor modifications. It’s progress, anyway.

This is another recipe from Bob’s Red Mill. I made a few changes to this scone recipe.

Raisin Scones(adapted from a recipe by Carol Fenster, Ph.D.)

1 1/4 c. gluten free sweet white sorghum flour 1/2 c. arrowroot powder 1 1/2 t. cream of tartar 3/4 t. baking soda 1 t. xanthan gum 1/4 t. sea salt 1/4 t. nutmeg 4 Tbsp. 100% canoleo margarine 1/4 c. honey + rice milk to bring liquid volume a little more than 1/2 c. (but less than 2/3 c.) 1 large egg 1/3 – 1/2 c. raisins, sulfite free 1 Tbsp. rice milk

Preheat oven to 400 F. Grease or spray baking sheet; set aside.

Combine flours, cream of tartar, baking soda, xanthan gum, salt, and nutmeg. Cut in cold margarine to resemble coarse meal.

Combine honey, rice milk, and egg. Add wet ingredients to the dry and stir until moistened. Fold in raisins.

Pat dough into an 8″ circle on prepared baking sheet. Cut into 6-8 wedges but do not separate. Brush top with rice milk.

Bake for 12-15 minutes.

I tasted one and I thought it was reasonably good.  Not as good as one made with wheat, sugar, butter, and cream . . . but not like cardboard, either.  And no allergic reaction! 😉