Aprovechar

Taking the full measure of life

Baking Recipe Success! (Gluten-Free, Egg-Free, Cow-Dairy-Free Scones)

April 1st, 2008 · 16 Comments

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Though initially it was overwhelming, I’ve tried to pay attention to what gluten-free flours bloggers and magazine writers are using and why they’re choosing to use those. Until now, I had not really felt comfortable experimenting much with gluten-free baking (beyond pre-made mixes) because when you cut out gluten, cow dairy, eggs, and soy, a lot of baking recipes go haywire. Before now, it had just been too soon after my diagnosis for me to have taken failures in stride. But I’m getting to the point now where I’m feeling a bit more adventurous. Tonight, I created a recipe for gluten-free, egg-free, cow-dairy-free bacon/cheese scones that worked. (The recipe worked!) The texture is reminiscent of glutenous scones—a bit crumbly, a bit dense, good with a drink—and the flavor is very pleasing. (And before my lovely and admirable veggie-head readers run from the idea of bacon scones, the basis of it should work for tasty vegan or vegetarian scones, as well–check it out.)

When I decided to make these up, I pulled out the majority of my many gluten-free flours from the freezer, looked them over, and considered which bloggers have raved about which flours. Then I just started mixing. I may have overcomplicated my recipe, and that’s okay—the point was for me to have fun and start using those $10-15 bags of flour instead of having them sit in my freezer, useless. Also, I figured an advanced mix might help cover any errors of any of the other additions to the mix!

If you’ve had a wheat allergy or multiple allergies or celiac diagnosis for a while now, and you’ve been reading about the flours, I encourage you to dip your toe in with some experimentation of your own. (The fact that Karina, with her amazing kitchen skills, blogs that she sometimes has multiple failures of recipes before coming up with great ones to share really helps my mindset, too.) I think it’s best not to experiment (at least at first, at least for me) with what will be your actual next meal, because if it goes wrong, that can feel really depressing. If this hadn’t worked last night, I would’ve had one less breakfast option this week–no big deal.

bacon_scone2.jpg


Bacon-Cheese Scones

Egg replacer mix:
2 T. flax seed meal
6 T. water
2 T. seltzer water
2 tsp. olive oil

Flour mix:
2/3 c. sorghum flour
1/3 c. cornstarch
1/2 c. tapioca flour
1/2 c. potato starch flour
1 c. garbanzo bean flour

5 tsp. gluten-free baking powder
1/2 c. plain milk alternative (I used rice–I think hemp would also work well)
1/2 tsp. salt


Mix-ins for this type of scone:

1 scallion, chopped–green and white parts (I got out the scallions and then forgot to use them this time, but I will next time)
1.5-2 c. sheep and/or goat cheese (I used 1 T. pecorino, 1 c. mild, soft sheep cheese, and 1/2 c. sharp goat cheddar), grated
4 pieces of organic and/or pastured bacon, cooked & chopped

Other potential tasty additions: smoked paprika (I would definitely add this if I cut the bacon to make the dish vegetarian), chili powder, cayenne pepper

Preheat the oven to 350 degrees.

Prep/chop/grate the ingredients.

In a small bowl or ramekin, scramble together the egg replacer components. Let the mixture sit 2 or more minutes.

Mix together the flours in a large bowl. If you’re like me, some might puff onto your body, so wear an apron and/or clothes you aren’t too worried about. (Or you could be careful, I guess.) When I was done mixing flours, my husband said the flour puffs and smears made me ‘look like a real baker.’

Using your hands, squish the egg replacer mix into the flour mix. Add the baking powder, milk, and salt, and mix well with your hands. The mixture should be a bit crumbly but able to hold together when squished. If it’s not, add a bit more milk alternative. (At this point, I said, with a wrinkled (flour-splattered) nose, “This dough smells really beany and kind-of odd.” My husband reminded me gluten-free stuff often bakes up very different from its dough.)

Squish in the scallions, cheese, and bacon using your hands. Spray a baking sheet with gluten-free cooking spray.

Form the dough into a round patty that’s about 1-1 1/2″ thick. Place the dough patty onto the baking sheet. Using a large knife or pizza slicer, slice the dough into eight wedges. Pull the wedges back so that they are apart by 1/2″ or so. Put the baking sheet in the oven.

Bake 20 minutes, or until a toothpick inserted in the middle of one comes out clean. (Don’t base your baking time solely on my suggestion, because my apartment has an ancient oven that may vary in temperature at any time.) Serve immediately, or let them cool. The flavor should be fairly subtle at first bite but then a bit addictive. I ate one for breakfast this morning and then craved a second one afterward—a good sign, certainly.

I’m going to play around with this recipe to get fruity, sweet, vegan scones out of it next. If anyone tries out ways to improve or vary these, please let me know.

Tags: allergen-free recipes · flexitarian

16 responses so far ↓

  • 1 Kristen // Apr 1, 2008 at 12:05 pm

    that’s impressive. i haven’t really experimented yet, either. i’ve been sticking to the gluten-free mixes. but i want to try making your scones. :)

  • 2 Margaret // Apr 1, 2008 at 12:10 pm

    yay, for being able to experiment. that sounds wonderful.

  • 3 Lesley // Apr 1, 2008 at 12:41 pm

    What a beautiful picture! Those must taste fantastic! Congratulations on a successful gluten-free (casein/soy/egg-free) scone recipe!

  • 4 carrie // Apr 1, 2008 at 12:56 pm

    Hi sally,
    great job with these scones!! Scones sound incredibly gourmet and above my head, but you’ve made me want to try them! I’m trying to do more allergen friendly cooking too, so this is very helpful! I love to see how people experiment with cutting eggs, dairy, soy, etc.. out and how they are able to do it! These scones look really moist and delicious!! Great job gal!!

  • 5 Christy // Apr 2, 2008 at 10:25 am

    WTG for giving GF baking a try:) The scones sound really yummy.

  • 6 Lizzie // Apr 2, 2008 at 12:00 pm

    Way to go, Sally! Those look very tasty. A cornmeal scone I made recently was “eh” so I will definately be making these.

  • 7 Wardeh @ Such Treasures // Apr 3, 2008 at 1:43 pm

    Sally,

    What a great looking recipe! I’m going to make them very soon. Thanks for the inspiration! It helps me to know that I am not the only one who has failures, too. This gluten-free (egg-free, dairy-free) baking is HARD when it comes to breads and baked goods.

    Love, Wardeh

  • 8 Cheryl // Apr 9, 2008 at 6:22 pm

    Sally,
    Love your upbeat posts.
    The scones look lovely…but I’m confused. Cheese is made from dairy and has casein in it. Casein is a protein found in all milk products, even goat or sheep milk. Cheese is often lactose free, but never casein free. It’s great that you’re able to eat them despite dairy issues, though.

  • 9 sally // Apr 9, 2008 at 7:36 pm

    Cheryl, what you say is interesting. I went back and searched my email for my conversation with my doctor (who specializes in atypical celiac disease) about this topic, and he definitely told me that sheep and goat milks should generally be okay for me despite my positive casein intolerance. When I google for an answer, I come up with very mixed results–with some people saying sheep and goat milks are okay for people avoiding casein (due to varieties of the protein, with the cow-derived version being the most common trigger) and others saying they are absolutely not okay under any circumstance. What I do know for sure is that I react terribly to cow’s milk within a short time of consuming it, but I generally do not have a bad reaction with sheep and goat cheeses. I’m going to have to pay more attention when I consume the alternative cheeses to see what happens to me. Thanks for commenting on this topic.

  • 10 Katrina // Aug 21, 2008 at 2:10 am

    Very good recipe, curious about the cheese thing too. My daughter who is 3 has shown signs of dairy allergy since birth BUT feta cheese has always been somewhat ok. Now the dr’s are thinking it lactose intolerance, i am still thinking it is an allergy to cassein but they have told me there is no test for this, from what you have said there is… could you send me some details on how you got tested.. Thanks for sharing the recipe!

  • 11 Shanelle // Sep 5, 2008 at 2:06 pm

    Thank you so much for creating a recipe that is not just gluten-free, but doesn’t use zanthan gum and is dairy free. I wish there were more!

  • 12 Joelle // Jan 3, 2009 at 12:22 am

    Hi, Did you get to try a sweet version of this recipe? I have made 3 different types, and I am not satisfied yet, not too mention, frustrated. = ( It sounds like these plain would work for biscuits and gravy. Have you tried that?

  • 13 sally // Jan 3, 2009 at 9:09 am

    Hey, Joelle. I’ve had some success turning the base recipe into sorta biscuit-like things for a base for strawberry shortcake (adding a bit of sugar to the mix), but no, I haven’t had success removing the cheese and bacon, adding fruit, and having them turn out well otherwise—the moisture level gets too high, and then adding more flour doesn’t seem to remedy it. (I haven’t messed with this recipe since I gave up goat and sheep cheese, though, so it’s been a while.) Plain ones might make a good biscuit and gravy base, but I haven’t tried that, either. Sorry you’ve gotten frustrated! It may be the recipe needs the particular moisture level of this recipe to bind together properly.

  • 14 Kim // May 18, 2009 at 9:07 am

    I will need to try making some different version of these, they sound great! I can’t do potato or corn, so I think I’ll be using some arrowroot starch in combination with the tapioca. Thanks for sharing, your recipes are always so great! As a fellow GF blogger with allergies, I appreciate your creativity : )
    Kim from affairsofliving.blogspot.com

  • 15 Gluten Free Cranberry Orange Scones Recipe | Elana's Pantry // May 31, 2011 at 3:52 pm

    [...] are some more gluten free scone recipes you may enjoy baking: -Bacon-Cheese Scones (Gluten-Free, Egg-Free, Cow-Dairy-Free Scones) from Approvechar -Gluten-Free Vegan Cherry Oat Scones from Cybele Pascal -Strawberry Chocolate Chip [...]

  • 16 gluten free scones // Jun 24, 2011 at 4:26 am

    There needs to be more gluten free recipes. Thanks for your efforts.

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