Sunday, November 21, 2010

Gluten-Free Scones

So I have been talking a lot about Gluten free recipes, but haven't talked much about why we are now Gluten-Free. Here are the symptoms for someone with Gluten Intolerance. Keep in mind you don't have to have all the symptoms, you can have just a couple. You can try going off wheat for a bit to see if the symptoms subside, or you can simply go get tested by your doctor.

•Malnutrition and deficiency of iron.
•Abdominal problems such swelling, pain, gastric trouble, constipation and diarrhea.
•Joint pain.
•Inflammation over skin.
•Headache and giddiness.
•Anger and loss of temper.
•Irregular MC and miscarriage in women.
•Cramps and numbness.
•Dental problems.
My daughter struggles with a huge majority of the list. I have some symptoms as most do. But more importantly, I FEEL BETTER ever since going off gluten.

Our daughter Summer is visiting and she always loves me to make Scones. This is the first time I will be making her Gluten-Free ones. I bet she doesn't know the difference.

Heat oven to 425 degrees.

Mix together in a large bowl:
1 cup rice flour
1/2 cup tapioca starch/flour
1/2 cup potato starch
1/3 cup sugar
1 Tbsp baking powder (Gluten Free Baking Powder please)
1/4 tsp baking soda
1/2 tsp salt plus a pinch
1/4 tsp xanthan gum
6 Tbsp cold unsalted butter cut into pieces
Cut the butter in with the pastry blade on your kitchenaid mixer, Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.

This is the point you can stir in any flavor. Chocolate chips, Cranberries, Cinnamon, Pumpkin...etc... whatever it is you want. Otherwise if you just want plain, leave plain.

Whisk together in a separate bowl:

3/4 cup cream
1 egg

Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together,
Put the dough on a large baking sheet or baking stone. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces Dip in Raw sugar on both sides and arrange them on thebaking sheet about one inch apart. Brush some cream onto the tops of the scones. Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.

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