Friday, 5 November 2010

Gluten Free Rosemary Scones

I made these the other day and took a couple to quilt club today. Ruth asked for the recipe. They are very yummy. I found the recipe on one of the gluten free blogs i follow and adapted it a little for New Zealand tastes.It is dairy free (because it uses soy milk but I imagine it doesn't need to) and egg free as well as gluten free but it is very easy to make and amazingly moist. It freezes well too. The applesauce replaces the egg.

1 c. almond flour (I used one cup of unpeeled almonds, ground in a little food processor so it wasn't really flour texture, more a mealy texture)
1/2 c. brown rice flour
1/2 c. tapioca starch
1 tsp guar gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
generous tbsp of chopped rosemary
2/3 c. soy milk + 1 tbsp lemon juice
1/4 c. unsweetened applesauce (I used stewed apple processed in the little food processor with a tbsp of soy milk)
1/4 c. rice bran oil (or whatever you usually use for baking)

Preheat the oven to 410-420 degrees fan bake.
Mix all of the dry ingredients together well. Mix lemon juice with milk and allow to stand a little. Mix applesauce with oil and cut into the dry mixture. Add the milk with the lemon juice and stir well. This is a fairly wet mixture, like a muffin mix. It may be put into greased muffin tins or scooped out onto a greased or lined tray. Bake for 12 min until nicely browned. Makes 10.

Now, because every post must have a picture and i don't have pictures of the scones, here is the little quilt I finished at quilt club today. It is about 8"x8" and I don't know what I'm going to do with it...