Monday, November 8, 2010

Gluten Free Cranberry Orange Scones


Scones are one of those gluten free items you just don't find in the store or the coffee shop.  Since going gluten free, I have learned to make them. They are really easy, and provide a great on the go breakfast or snack.  What makes this recipe work well is the coconut oil.  In my opinion, it is the best dairy free alternative to butter and makes baked goods richer, with a slightly denser consistency than regular oil.

Ingredients:

1 1/4 cup sweet white sorghum flour
1/2 cup tapioca flour
1 1/2 tsp cream of tartar
1 tsp xanthan gum
3/4 tsp baking soda
1/4 tsp salt
1/4 cup agave nectar
1/4 cup unrefined coconut oil plus extra for greasing pan, melted
4 tbsp freshly squeezed orange juice, divided
1 large egg (for egg free use 2 tbsp warm water plus 1 1/2 tsp egg replacer)
1/3 cup dried cranberries


Directions:

Preheat oven to 375 degrees and grease a cookie sheet with coconut oil.  Mix together the first six ingredients in a large bowl.  In a separate smaller bowl, mix together egg (or water and egg replacer), 3 tbsp orange juice, coconut oil and agave.  Add wet ingredients to the dry ingredient bowl, and mix well with fork or spoon until dough forms.  The dough should hold together when molded.  If it doesn't, add a little orange juice until the dough is moist enough (about 1/2 tbsp or so).  Mix in cranberries.  Lay out on cookie sheet and form into a circle, approximately 5 1/2 inches in diameter.  Rub 1 tbsp of orange juice over the top, and blot up any excess juice off your cookie sheet (it will leave a sticky mess if baked).  Bake for approximately 22 minutes.  Cut into 6 wedges.  Source:  www.foodsensitivityjournal.com.

4 comments:

  1. Hi, I found your blog through Kelly the Kitchen Kop's Real Food Wednesdays. I'd like to make these scones, and I have everything except the xanthan gum. Do you think the recipe will work without it?

    Thanks in advance. I'm looking forward to trying some of your recipes.

    Teresa

    tlnovak[at]mlnovak[dot]com

    ReplyDelete
  2. I haven't had the chance to try that. My guess is it will turn out a bit more crumbly. I'd love to hear if you try it!

    ReplyDelete
  3. I finally made these today. I substituted ground chia seeds for the xanthan gum, and coconut palm sugar for the agave. They turned out great. Thanks for the recipe.

    I have to try the Fig Newton Truffles next.

    ReplyDelete
  4. Interesting modifications! Thank you for the feedback. I may have to try that myself!

    ReplyDelete

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