The one thing I’ve found to be the trickiest of dietary needs/food allergies is gluten. You don’t realize all gluten does for baked goods until you can’t use it. Two of my clients wrote a food allergy cookbook several years ago. They did a fantastic job for Skyhorse Publishing. However, they’re no longer with the publishing company and their book has returned to its original title Entertaining Allergies. In it they have recipes for all the seasons with very detailed instructions. We are hoping to bring the book back with another publisher to give those with food allergies a book that isn’t just about eating with food allergies, it’s about enjoying food again without feeling left out.
I will be posting a recipe or two from their book as the months go forward.
This recipe comes courtesy of the Minimalist Baker. While not a completely vegan or gluten-free site, they have a number of good gluten-free recipes, and this one caught my eye. The crumb was tender and a bit flaky like you’d expect from a scone. It feels like an indulgence, but it’s gluten-free, vegan, vegetarian, dairy-free, and naturally sweetened.
At about 20 grams of carbohydrates, this recipe is good for those who are watching their sugar intakes or diabetics.
Gluten-Free Blueberry Scones
- 1/2 batch flax egg (1 ½ tsp flaxseed meal + 1 ¼ Tbsp (19 ml) water as original recipe is written)
- 1/3 cup unsweetened plain almond milk
- 3/4 cup potato starch (not potato flour)
- 1 – 1 ¼ cups almond flour
- 1/2 cup oat flour (ground from rolled oats // ensure gluten-free for GF eaters)
- 2 ½ tsp baking powder
- 2 ½ Tbsp organic cane sugar, plus more for topping
- 1/4 tsp sea salt
- 2-3 tsp fresh chopped rosemary (organic when possible // optional)
- 3 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* // or cold vegan butter)
- 1/4 cup frozen wild blueberries
- Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
- Prepare flax egg in a small mixing bowl, then add almond milk.
- In a separate larger mixing bowl, combine potato starch, almond flour (starting with the lesser end of the range), oat flour, baking powder, organic cane sugar, salt, and rosemary (optional). Stir to combine.
- To the dry ingredients, add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
- Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. The dough should not be crumbly, and it should also not stick to your fingers. If too sticky/wet, add more almond flour and potato starch a little at a time. Add frozen blueberries and gently stir once more to incorporate.
- Gently transfer to a floured surface (we recommend almond flour or gluten-free flour) and use your hands to form it into a disc about 3/4 – 1 inch in height.
- Use a large knife to cut the circle into 8 even wedges (amount as original recipe is written // adjust if altering batch size). Then use a floured spatula to carefully transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
- Bake for 18-22 minutes or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
- NOTE: Best within the first 24-36 hours after baking. The texture tends to become dried out after that. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month. These are delicious plain, but they would also be elevated with a bit of vegan butter.
- Note: You have to use coconut oil that is solid enough to be scooped. If it’s runny or you’re able to pour it, instead of working with the flours, it will scorch, smoke, and burn in the oven. To be sure it can be scooped, put it in the fridge for up to an hour before baking. Resist the urge to put it in the freezer.
Nutrition (1 of 8 servings)
Serving: 1 scone Calories: 135
Carbohydrates: 20.8 g
Protein: 0.8 g
Fat: 5.7 g
Saturated Fat: 4.3 g
Polyunsaturated Fat: 0.35 g
Monounsaturated Fat: 0.53 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 233 mg
Potassium: 29 mg
Fiber: 0.8 g
Sugar: 4.2 g
Vitamin A: 28.02 IU
Vitamin C: 0.11 mg
Calcium: 109 mg
Iron: 0.47 mg
Want more recipes like this? Go to https://minimalistbaker.com/