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grain

Scones experimentation

Roughly based on an egg-free recipe for Petite Vanilla Bean Scones.

20 small scones cookies
1 cup all purpose gluten-free flour
1 cup other gluten-free flour, e.g millet or oats
1 1/2 tsp baking powder
1/3 tsp salt
1/2 cup oil or nut butter
1/3 cup sugar (can be replaced by sweetener?)
2 tsp vanilla extract
1/2 cup lactose-free milk

Preheat oven to 400F.

In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together oil and sugar/sweetener until light.
Add vanilla extract to butter and sugar mixture and beat to incorporate. Mix in half of the flour mixture, followed by the milk.
Stir in remaining flour mixture until the dough comes together into a firm, slightly sticky mass.
Divide dough into 5 equal pieces and roll into tennis ball-sized rounds. Place them on a lightly floured surface and flatten each ball into a disc about 1/2 – 3/4-inch thick.
After all balls have been flattened, cut each into quarters and arrange on prepared baking sheet.
Bake for 11-15 minutes, until scones are light golden at the edges.

Further experiments, May 5, 2013
Cookies. Recipe on apel.livejournal.com/tag/recipes
Oatmeal on the left, orange on the right

Orange cookies
Ground rind of a small orange
2 cups all purpose gluten-free flour
1 tsp baking powder
1/3 tsp salt
A little sugar
2.5 teaspoons saccharine
12 oz LF sour cream

Oatmeal & almond butter cookies
2 cups oat flour w/ a little all purpose gluten-free flour
1 tsp baking powder
1/3 tsp salt
A little sugar
1tsp vanilla extract
2.5 teaspoons saccharine
0.5 cups almond butter
0.5 cups rice milk

Anise rice meal cookies
2 cups rice flour w/ a little all purpose gluten-free flour
1 tsp baking powder
1/3 tsp salt
A little sugar
1tsp vanilla extract
2.5 teaspoons saccharine
1 tsp anise, whole
0.5 cups cashew butter
0.5 cups rice milk
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