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Tag: gluten-free recipes
Gluten-Free, Dairy Free, Nut Free, Vegan Pumpkin Scones
‘Tis the season for all things pumpkin, and the gluten/dairy/nut/egg intolerant of the world should not live without. I’ve been wanting to make these lately to join in the pumpkin fever around, but somehow didn’t get to it this weekend. I’m hoping by pulling it up here I’ll be motivated to get baking this week. In other words, this is a reblog reminder. While looking for the recipe through my archives I also found this post which has the link to pumpkin spice granola. This weekend is going to smell fabulous.
For years I’ve been making these scones with slight variations, trying to find the best recipe. I think I’ve found it. They are not too sweet and therefore would be lovely with a cream cheese icing or a sugary glaze, plus that would make them a little prettier, because honestly, they are not that attractive. If you add xanthan gum I’m sure you can get a smoother finish, but it’s just not that important to me and I like the not-so-sweetness of them. As any gluten-free eater knows, it’s fairly easy to make sweet gluten-free items taste good, but it’s harder to find things that aren’t loaded with extra sugar. Of course, you can use all white sugar instead of the brown sugar that I use below, but the depth that the brown sugar adds is lovely and suits the pumpkin well. Here’s the recipe:
Gluten-free, Vegan, Nut free Cinnamon Pumpkin Scones
2 C oat flour (make sure it’s gluten-free)
1 C brown rice flour
3/4 C + 1 T sorghum flour
1/2 C garbanzo bean flour
1 T cinnamon
1 t baking powder
1/2 t baking soda
3/4 t salt
1 C pumpkin puree (I use canned pumpkin)
1/2 C brown sugar
1/2 C cane sugar
1 T flax meal
1 C vanilla coconut milk (or whatever milk you like)
1/2 C sunflower oil (or whatever oil you like)
Add the flax meal to the milk and set aside. Add the dry ingredients up through the salt together and mix. Blend the sugar and oil in a separate bowl, then add the pumpkin. Slowly add the dry ingredients and the flax/milk combo to the wet ingredients and blend until just mixed, adding more milk if need be. Refrigerate the mixture for 3-8 hours (or overnight), then bake at 360 for 30 minutes on baking pans lined with parchment paper.
I hate to add a picture because the really are much tastier than they look, but here goes~
Oy. I better make some more so I can get some good pics of these little beauts. My boys certainly won’t mind another batch and the house smells divine for hours after they bake so it’ll be more than worth it.
Gluten-free Vegan Cornbread
I made these to go with some chili but they were all eaten before the chili was even ready. Now I know to make a double batch, and intend to do so later today. For now I thought I’d share the recipe which is an adaptation of Annalise Roberts’ recipe in her book, Gluten-Free Baking Classics. I changed a few things to make it vegan, and changed the flours slightly, and also eliminated the xanthan gum because I always try to eliminate the gums that gluten-free recipes call for, and most of the time I find they perform well without them. Xanthan gum and guar gum are often added to gluten-free recipes without thought, but they are one of those food-like items (not a real actual food) that I try to avoid in my own baking. Some people react to the gums adversely, and although neither my boys nor I seem to have immediate reactions to them, why eat them if they are not needed…? Xanthan gum sounds like an opening band for Metallica, not something that I want to ingest on a regular basis. So, here’s the recipe:
Cornbread (Gluten free and Vegan)
1 cup cornmeal
2/3 cup Brown rice flour
1/3 cup Tapioca Flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1/4 teaspoon salt (I use Real Salt)
1/4 cup oil (canola, sunflower, whatever is in your cabinet)
3/4 cup coconut milk or other milk alternative (or you can use regular old cow’s milk if you are from hearty Northern European stock and can digest the stuff)
1 Tablespoon flaxseed meal + 3 Tablespoons of warm water (mix these together in a separate bowl and let them sit a moment)
1/4 teaspoon vanilla extract
Preheat oven to 400 degrees. Mix the ingredients until just mixed, no need to overdo it. Pour into muffin pans that have been sprayed with oil, or oiled in the old-fashioned way because if you happen to be avoiding soy you shouldn’t be spraying your oils. (There seems to be soy lecithin in every oil spray I can find which doesn’t really surprise me.) I used small muffin pans in the shape of owls and they held together excellently, but I imagine if you try to make big muffins they might be crumbly, so keep them on the smaller side. Cook for 20-25 minutes. The above recipe made 12 small muffins and 3 happy bellies.
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