Free kindle ebook – Gluten Free Recipes 

9:40 am

by Jennifer Freeman

free kindle

Free kindle ebook – Gluten Free Recipes

Food allergies are becoming more prevalent in our lives &  trying to learn new cooking methods is a challenge. Recently we learned my dear son, Alexander, has a big dairy allergy.  I’m on a quest to learn some new cooking methods.  Several of my friends with health issues recently learned they are caused by gluten sensitivity.   As I come across new recipes & free information I will pass it along.  Right now I am working on some yogurt adaptations. Once I think they are good enough to share, I will!  Thank you Renaissance Mama

Gluten-Free, Hassle-Free: Planning and Cooking Simple Gluten-Free Meals
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Whole Wheat Pumpkin Scone

Gluten Free Recipe HERE
Thank you, Willing Cook, for this recipes.

  • 2 cups whole-wheat flour
  • 1/3 cups brown sugar
  • 1 tablespoons baking powder
  • 1/2 teaspoons salt
  • 1/2 teaspoons cinnamon, ground
  • 1/2 teaspoons nutmeg, ground
  • 1/4 teaspoons cloves, ground
  • 1/4 teaspoons ginger, ground
  • 6 tablespoons Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
  • 1 EnerG egg replacer
  • 1/2 cups pumpkin, canned
  • 3 tablespoons allowed milk (cow, rice, soy, almond, coconut, etc.)

Instructions

Refrigerate Spectrum Butter Flavored Shortening until ready for use (30 minutes is good).

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or use baking stone.

In the bowl of a stand mixer with the paddle attachment (you could also use a food processor), stir together the dry ingredients. Add the chilled shortening in by the tablespoon. Cover with flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with shortening pieces no larger than pea-size.

In a separate bowl, whisk together your egg replacer, pumpkin and allowed milk. Fold wet ingredients into dry and form into a dough ball. (You may need to use your hands to get it all fully incorporated. If too crumbly, add a tablespoon of milk.)

Pat out dough ball onto baking sheet until about 1 inch thick and form into a circle. Cut triangle slices with large knife, then cut triangles in half, making a concentric circle.

Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While scones are cooling, make the powdered sugar glaze and spread on top.

Powdered Sugar Glaze:

1 cup powdered sugar
2 Tbsp allowed milk (almond, rice, soy, cow’s)

While the first glaze is firming, make the spiced glaze. Then drizzle the spiced glaze on top.

Spiced Glaze:

1 cup + 3 Tbsp powdered sugar
2 Tbsp allowed milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Get the printer Friendly Version HERE.
Get the Printer Friendly Gluten Free Recipe HERE

Leave a Comment

{ 2 comments… read them below or add one }

Michelle @ The Willing Cook October 21, 2011 at

I’m afraid you only linked up the whole-wheat/dairy-free recipe. Here is the link to the gluten-free version.

Pumpkin Scones Gluten Free

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Tip Resource October 21, 2011 at

Thanks Michelle! I added both.

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