GLUTEN/DAIRY FREE QUICK SCONES AND JAM!!

No Gluten
No Whey!
Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!”
Quick Scones
Dry ingredients:
1 ½ cups flour blend
½ tsp xanthan gum
4 tsp baking powder
½ tsp salt
¼ cup sugar
2 cups oats
Wet ingredients:
½ cup melted non-dairy “butter”
1 egg
1/3 cup non-dairy “milk”
Preheat oven to 425 degrees. Combine dry ingredients in large bowl. In a separate bowl melt “butter” then add 1 egg and “milk”, stir to combine. Add wet ingredients to dry ingredients and stir to mix. If needed use hands to incorporate any dry crumbles. Divide dough in two and form each into a disk approximately 1 inch thick on parchment lined baking tray. Use a sharp knife to cut each disk into 4 wedges (8 total) and separate on tray. Bake in 425 degree oven for approximately 15 minutes or until begins to turn golden brown and tops are soft but no longer doughy. Serve warm with “butter” and jam.
(Note: leaving out the sugar makes scones a bit drier.)

[@nickc3657]

Took me forever to find that plant butter! For those wondering it’s Violife, not wildlife. Also, is that one better than the oat butter for use in a dough?

[@noglutennowhey]

Yes, I believe the VioLife is better for baking than the oat butter. I love the flavor of the oat butter but it's only semi-solid at room temperature. It just has way more moisture in it.

[@yolandagrabowski6043]

🤪