{"id":90,"date":"2004-07-02T22:34:12","date_gmt":"2004-07-02T12:34:12","guid":{"rendered":"http:\/\/lostbiro.com\/blog\/?p=90"},"modified":"2005-09-06T22:35:13","modified_gmt":"2005-09-06T12:35:13","slug":"90","status":"publish","type":"post","link":"http:\/\/lostbiro.com\/blog\/?p=90","title":{"rendered":"Recipe: Gluten free scones"},"content":{"rendered":"

Has someone thrown you a challenge by saying they love scones, but are gluten intolerant? This recipe will be no good if you are sensitive to eggs and milk, but will produce lovely gluten free scones. And here’s how to make them:<\/p>\n

Gluten Free Scones<\/p>\n

Ingredients<\/p>\n

1 x cup rice flour
\n1 x cup cornflour (ensure it is 100 percent maize and certified gluten free)
\n1 x teaspoon gluten free baking soda
\n1\/2 x teaspoon guar gum
\n2 x generous table spoons margarine
\n4 x tablespoons castor sugar (or three of castor sugar and one of brown sugar)
\n2 x eggs
\n1 x tablespoons milk<\/p>\n

tools
\n1 x oven
\n1 x baking tray
\n1 x bowl with electric mixer (with beaters and dough hooks)
\n1 x sheet baking paper
\n1 x flour sifter
\n1 x round pastry cutter<\/p>\n

Method<\/p>\n

Prepare a baking tray with baking paper, and pre heat the oven to 180 degrees Centigrade
\nSift the flours, baking soda, and guar gum into a bowl using a sifter that is scrupulously clean or that has not seen wheat flour.<\/p>\n

Add the margarine and beat with the beaters until the mix resembles bread crumbs
\nAdd the sugar and mix well. Remove the beaters and insert dough hooks into the mixer.
\nAdd the two eggs and the milk and mix with the dough hooks until the mix has a satin sheen and is elastic. Add more cornflour if the mix is too sticky, or more milk if the mix is too dry.<\/p>\n

Turn the mix out onto a bench top or clean board floured with cornflour. Knead lightly and pat down to a about one and a half inches and cut rounds with a pastry cutter dipped in cornflour and place onto the baking sheet.<\/p>\n

Lightly brush a little milk on the tops of each of the scones, then place the tray in the top shelf of the oven and bake for about 15 minutes.<\/p>\n

By the time I took this photo there were only two left!<\/p>\n

Scones
\nFresh Scones<\/strong><\/p>\n

Cheers
\nJerry<\/p>\n","protected":false},"excerpt":{"rendered":"

Has someone thrown you a challenge by saying they love scones, but are gluten intolerant? This recipe will be no good if you are sensitive to eggs and milk, but will produce lovely gluten free scones. And here’s how to make them: Gluten Free Scones Ingredients 1 x cup rice flour 1 x cup cornflour […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,11],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","hentry","category-journal","category-recipes"],"_links":{"self":[{"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/90"}],"collection":[{"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=90"}],"version-history":[{"count":0,"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/90\/revisions"}],"wp:attachment":[{"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/lostbiro.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}