Friday Recipes, Gluten Free

Gluten-Free Scones

Life has been super busy this week! We had our oldest graduate from high school, and our eight year old will be baptized in the church we belong to- The Church of Jesus Christ of Latter-day Saints- tomorrow. We love celebrating these events with family and friends!

Today’s recipe is from my neighbor, Angelina, who has four of her six family members that have celiac’s. I meant to make some and give you a wheat versions too, but alas, this week has gotten away from me! So I will have my version in a couple weeks.:) But for all of you who need gluten-free, this recipe will be great! It is great for Navajo Tacos and dessert scones.

Ingredients


1 1/2 cups hot water

1 tablespoon active dry yeast

1/3 cup oil

1 teaspoon salt

1/4 cup sugar

3 cups better batter flour

1 tsp psyllium husk(optional)

1-2 eggs, beaten (I’d recommend 2)

2 quarts oil, for frying
for serving: honey butter, syrup, honey, powdered sugar

Instructions:
Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).

While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.

Add egg(s) to the yeast mixture and mix well. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.

Gradually add HALF the flour and psyllium husk stirring well. Then add remaining flour and stir well. The mixture should somewhat resemble pancake batter. Mix on high speed for about four minutes with an electric stand mixer. ( about 5 minutes)

Let batter rise for about 30 minutes or until it bubbles and starts to rise.

Frying Directions
Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.

Meanwhile, punch down batter with a spoon. add the rest of the flour and beat on high speed for about 4 minutes until a dough forms – that should be about the consistency of drop cookie dough. Divide dough into 12 balls/globs and very lightly coat with flour so that the outside is no longer sticky. Roll out a piece of dough on a lightly floured surface into 1/4-inch thick circles or squares.

Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried

I hope that the beginning of summer brings many good memories and family times together eating lots of good food!

And I’m ready for my kids to have more time to do chores around the house! Ha-Ha!

Life is Good. Share the Good.

PS Please note that the quality of the gluten free flour you use is very important! Angelina recommends Better Batter first, but Grandpa’s Kitchen and Cup for Cup’s is also good.

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