GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
GLUTEN-FREE CORNBREAD
I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Provided by Bethany Bowers
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Mix cornmeal, sugar, flour, and baking powder together in a bowl.
- Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g
GLUTEN-FREE PUMPKIN SCONES
The secret to these gluten-free pumpkin scones is grating the butter while frozen.
Provided by My Hot Southern Mess
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h5m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
- Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
- Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
- While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 38.9 g, Cholesterol 53.4 mg, Fat 13.7 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 380 mg, Sugar 20.9 g
GLUTEN FREE SCONES
I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food.
Provided by corinna
Categories Scones
Time 20m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 250°C/475°F/Gas 9.
- Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
- Lightly whisk the eggs and natural yoghurt together.
- Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
- Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
- Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
- Serve split in half with butter and jam.
Nutrition Facts : Calories 279.4, Fat 13.6, SaturatedFat 7.9, Cholesterol 100, Sodium 508.6, Carbohydrate 34.6, Fiber 0.8, Sugar 6.7, Protein 4.7
GLUTEN FREE SCONES
A simple gluten free scone recipe with an easy strawberry jam to enjoy on the side. Perfect for a gluten free cream tea - cream first! Add a large handful or two of sultanas to turn these into gluten free fruit scones.
Provided by Sarah Howells
Categories Baking
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
- Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
- Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
- Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
- Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.
Nutrition Facts : Calories 145 calories, Carbohydrate 24.6 grams carbohydrates, Protein 2 grams protein, ServingSize 12 scones
GLUTEN-FREE BANANA BREAD
This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
More about "gluten free cornmeal scones recipe recipe for banana"
GLUTEN-FREE SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (109)Total Time 55 minsServings 8Calories 302 per serving
- Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet., Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg., Work in the cold butter till the mixture is crumbly., Stir in the dried fruit., Whisk together the eggs, milk, and vanilla till frothy., Add to the dry ingredients, stirring till well blended.
- The dough should be cohesive and very sticky., Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup.
- Let the scones rest for 15 minutes., Sprinkle the scones with sparkling sugar or cinnamon sugar.
GLUTEN FREE SCOTTISH OAT SCONES - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
- In a large bowl, whisk together the flour, oats, baking powder, salt, xanthan gum and sugar. Set aside.
- In a medium bowl, melt the butter in the microwave for about 45 seconds. Whisk in the milk, apple cider vinegar and egg until combined.
GLUTEN-FREE SCONES RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
- Position oven rack in center of oven and preheat oven to 400°F. Line baking sheet with parchment paper.
- In large bowl, sieve or sift the flours, potato starch, zanthan gum, sugar, baking powder, and salt together. Drop the cubes of butter into the dry ingredients and toss to coat the butter. Cut in the butter with a wire pastry cutter until mixture resembles coarse crumbs or pea-sized pieces. Quickly run fingers through the mixture several times, scooping up bits of the butter and rubbing them into long paper-thin slivers between the thumb and forefinger. It is not necessary to do this with every piece of butter – just quickly pick several at random.
GLUTEN FREE SCONES (FRUIT OR PLAIN) RECIPE - MY GLUTEN ...
From mygfguide.com
- Cut the butter into small cubes and then add to the mixing bowl. Rub the butter into the flour mix with you hands, to produce a breadcrumb-like mixture.
GLUTEN-FREE BLUEBERRY SCONES {DAIRY-FREE OPTION} - MAMA ...
From mamaknowsglutenfree.com
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.
GLUTEN-FREE SCONES RECIPE - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
- While the scones are baking make the glaze. In a small microwaveable bowl add the coconut oil, maple syrup, maple extract and arrowroot powder. Heat in the microwave for about 10 seconds or until the coconut oil is slightly melted. Whisk together. If it is too hot set it in the fridge cool slightly then whisk together more. Note that the ingredients will separate so just mix it when that happened.
GLUTEN FREE LEMON-STRAWBERRY CORNMEAL SCONES - MIDWEST LIVING
From midwestliving.com
- Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper; set aside. In a large bowl stir together flour, cornmeal, sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
- In a small bowl whisk together egg and milk. Add egg mixture all at once to flour mixture; stir just until moistened. Gently stir in strawberries. (Mixture will not completely come together in a ball.)
- Turn dough out onto a well-floured surface (using brown rice flour). Knead dough, with floured hands, by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth (dough will be wet and sticky). Divide dough in half. Transfer dough portions to the prepared baking sheet; pat or lightly roll each dough portion into a 5-inch circle. Cut each circle into 6 wedges. Separate wedges so they are about 1 inch apart.
HEALTHY CHOCOLATE CHIP SCONES {GLUTEN FREE} | THE BANANA ...
From thebananadiaries.com
- Add in cubes of butter and cut butter together with flour. There should still be small clumps of butter visible. Set aside.
- In a medium bowl, whisk together maple syrup, almond/coconut milk mixture, egg, and vanilla extract together.
GLUTEN-FREE SCONES RECIPE - BEST EVER! (DAIRY-FREE/VEGAN ...
From glutenfreecuppatea.co.uk
- Place your gluten free self raising flour, baking powder and xanthan gum in a bowl. Chop your hard margarine / butter into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.
GLUTEN FREE BLUEBERRY SCONES - EASY GLUTEN-FREE RECIPES ...
From glutenfreepalate.com
- Using two forks, or a pastry blender, cut butter into the flour mixture until it resembles coarse peas or crumbs.
- In a separate medium mixing bowl, whisk the heavy cream, egg, lemon zest, and vanilla until well combined.
EASY GLUTEN FREE CORNMEAL SCONES {DAIRY-FREE OPTION ...
BANANA CORNMEAL MUFFINS - GLUTEN FREE | CHELSEA SUGAR
From chelsea.co.nz
3/5 (3)
GLUTEN-FREE BANANA OATMEAL SCONES - DISH BY DISH
From dishbydish.net
Reviews 9Estimated Reading Time 4 mins
BANANA SCONES [VEGAN, GLUTEN-FREE ... - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 2 mins
OUR BEST GLUTEN-FREE BAKING RECIPES - FOOD COM
From foodnetwork.com
Author By
GLUTEN FREE BANANA NUT SCONES - THE WOOD GRAIN COTTAGE
From thewoodgraincottage.com
Category BreakfastEstimated Reading Time 4 mins
BREAD ARCHIVES - PAGE 4 OF 27 - GLUTEN FREE & MORE
From glutenfreeandmore.com
CORNMEAL SCONES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GLUTEN FREE LEMON-STRAWBERRY CORNMEAL SCONES | SPRING ...
From pinterest.ca
RECIPES BY INGREDIENT: CORNMEAL - PAGE 8
From recipeland.com
CORNMEAL SCONES - THE ENGLISH KITCHEN
From theenglishkitchen.co
VEGAN CHOCOLATE CHIP SCONES RECIPE (GLUTEN FREE) | THE ...
From thebananadiaries.com
GLUTEN FREE CORNMEAL SCONES - ALL INFORMATION ABOUT ...
From therecipes.info
GLUTEN FREE LEMON-STRAWBERRY CORNMEAL SCONES RECIPE
From crecipe.com
GLUTEN-FREE CORNMEAL BREAD RECIPE — MY SWEET RECIPES
From mysweet.recipes
GLUTEN-FREE CORNMEAL CAKE RECIPE — MY SWEET RECIPES
From mysweet.recipes
GLUTEN-FREE CREAM TEA SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN-FREE BREAKFAST RECIPES THAT WILL QUICKLY BECOME ...
From bhg.com
INCREDIBLE ALMOND FLOUR SCONES RECIPE (GF) - ELIZABETH RIDER
From elizabethrider.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search