gluten free

Blueberry Sourdough Scones

Scones, tender, flakey, full of yumminess… something I used to make years ago. Kinda gave up on them, had made some but sort of heavy. So, I assumed all scones were generally pretty sad when made gluten free. Well, last summer I attempted them and made a batch with leftover sourdough starter which is generally called discard. I had created the starter last week using brown rice flour and had made a tasty loaf of seeded white sourdough bread in my 8.5 x 4.5 tall, sided loaf pan. So, I was looking for a way to use up the excess sourdough starter. I couldn’t find a recipe for blueberry sourdough gf scones, so I took a gluten-based recipe and reconfigured it to make with a one for one blend: specifically, Bob’s Redmill 1-1 Blend. I used a half cup of thick starter. I left out the recipe’s lemon ingredients as I just wanted blueberry and scone as the flavors. I also returned the dairy back to real dairy like actual butter and milk.

 I ate the first one when it was just to room temperature. It was like heaven in a scone shape. Crisp outside, tender inside. Bursts of blueberries rendered me speechless. It was somewhat of a religious experience for a baker like me. I have never eaten such a tender delicate gluten free baked item. The crumb was moist and as perfect as I could ask for. You have to try this! I don’t know what you can sub for the sourdough starter. Maybe Greek yogurt? Maybe you should just make starter so you can bake these scones. 

I used a gram scale to measure the dry ingredients and it gives very exacting measurements, so I highly recommend using one.

Frozen blueberries work so well; because they keep the dough chilly as you mix it with a wooden spoon and then kneading it with (clean) bare hands.  Trust me, it is easy to make and utterly decadent despite no icing or chocolate or nuts. I made it with some nuts and chocolate the next weekend. Fabulous! The recipe is somewhere on this site… You could try some other types of frozen berries. Let me know how it turns out!

Since then, I have made them a few times and I kind of like making a big square of the dough and cutting it into 12 small squares; smaller is more what I like in a serving. I do freeze them; generally best eaten in less than a month. Just bake them a couple of minutes less.

As I am about to mix it together.
Ready to bake scones.
Just baked scones still on sheet from oven

Angie’s Blueberry Sourdough Scones (GF of course)

Ingredients:

200 grams 1-1 Gluten free flour blend; I used Bob’s Redmill

50 grams almond flour

100 grams granulated sugar

2 ½ tsp. baking powder

¼ tsp. salt

7.5 Tbsp of cold butter

1 heaping cup of fresh or frozen blueberries

½ cup sourdough starter (Use the discard if you are creating discard)

1 large egg

1/3 c cold whole milk

Directions:

Mix all dry ingredients in a large mixing bowl. Cut in cold butter with a butter cutter or 2 knives. Until it is tiny pebbles of dough and butter.

Add the egg, starter and ¼ c of the milk. Mix to break up egg and start the blending process. Add in the frozen berries (or fresh) and continue stirring. As it gets to be a thick dough dump it out on your breadboard with all the dry bits and hand knead it to coalesce it into a thick dough. Form it into a large disc; about 8-9 inches across. Cut into 8 wedges; cut in half, then quarters then again into eighths. Spread them out on a cookie sheet that you have sprayed with cooking spray. Put the sheet in a cold place to chill while you heat the oven. Heat to 355 degrees.

Put the sheet in to bake. If you have a convection cycle they will be done in about 25 minutes; the outside needs to be light brown, bottom browned and they look done. I tried 18-20 min but that wasn’t enough. I think my total was 26 minutes. If you don’t have convection they will likely take a few more minutes.  Let cool on pan for 5 minutes and move to a rack. I got distracted and just left the pan of scones on the rack! They cooled rapidly and I couldn’t resist eating one. Plain. Now I am not hungry for lunch. I just want more scones.

Enjoy! I think they will freeze nicely; vacuum sealing would be a good way to go about it.

Rhubarb Cobbler – Easy Spring treat

My spring mission: to convince you rhubarb haters to try one of these recipes.  This one is delicate in flavor with a fluffy yet satisfying cobbler topping and no sour ickiness as some say rhubarb can be.  It takes a bit less fruit than a pie and goes together in just a few minutes.  And it is gluten free for all of you who must avoid gluten which means wheat, rye or barley flours are a no-no in baking.

This recipe is the same basic one I posted about for peach cobbler in the past; it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I keep the rest of my dry mix in the freezer and a pan of cobbler can be thrown together in less than 10 minutes plus baking time.  What a time saver this mix is! I make all sorts of cobblers with it.  i made an apple blackberry one last Saturday using some frozen blackberries; very tasty it was!

I always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.

rhubarb cobbler

Angie’s Rhubarb Cobbler

Dry Cobbler Mix – use one cup for this recipe and freeze the rest

2 ¼ cups white rice flour

½ cup potato starch (not potato flour!)

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Fruit Filling

4 cups sliced rhubarb

½ tsp. almond extract

½-2/3 cup sugar –add more or less depending on how sweet you want it

2 tbsp. GF flour

1/4 tsp cinnamon

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top at a low heat for 5-10 minutes until it is thickened and hot. I suggest you stir it every minute or so to prevent burning.  Pour into a buttered 8 inch square pan, top with big blobs of the cobbler topping.

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil (both work fine)

1/3 cup milk/buttermilk (I skimp a tbsp or two off to keep it from being runny)

½ tsp. vanilla or 1/4 tsp almond extract

Mix the wet ingredients and then add to the dry mix in a big bowl.   Mix briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit.  Bake immediately as baking soda and powder can’t stand around waiting or they lose their umph!

Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes.

Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  This tender rhubarb cobbler is perfect just on its own.

Reposted with minor changes from June 2015.

Blueberry Rhubarb Sourdough Scones

Scones, tender, flakey, full of yumminess… something I used to make years ago. I had made some several years ago but they were sort of heavy. So, I assumed all gf scones were generally pretty sad until last spring when I attempted them with leftover sourdough starter, generally called discard. I had created the starter using brown rice flour and was looking for a way to use up the excess sourdough starter. I couldn’t find a recipe for blueberry sourdough gf scones, so I took a gluten-based recipe and reconfigured it to make with a one for one blend: specifically, Bob’s Redmill 1-1 Blend. I used a half cup of thick starter.

A week later I made the recipe again but added finely chopped rhubarb stalks (never the leaves; poisonous) and made them somewhat smaller and a different shape. Made with real dairy like actual butter and whole milk.  I ate the first one when it was still warm. It was heaven in a scone. Crisp outside, tender inside. Bursts of sweet blueberries and tangy rhubarb gave the perfect taste experience. It was just as good as the blueberry ones from this spring, maybe even better. I have never eaten such tender gluten free baked items as these sourdough scones. The crumb was moist and the texture perfect and they are red, white and blue, patriotic! A great breakfast or company treat that no one will believe are gluten free.

I cut them in more of a square shape, so I got 12 squarish scones, a bit smaller than the 8 wedges that are commonly done but I wanted smaller as those big wedges are just a bit too much for my afternoon snack! It is hard to make skinny long wedges plus I didn’t think they would freeze well; break up. These rectangular ones are quite sturdy considering how delicate the crumb is.

I don’t know what you can sub in for the sourdough starter. Perhaps some plain Greek yogurt? Maybe you should just make starter so you can bake these scones.  You could use vegan butter and I think it will be delicious!

I didn’t take any pictures except of the done cooling scones; wasn’t thinking about this blog, I guess. Next time I make them I will take a few.

I don’t know what flavor I will make next, but I do know there will be many next times. Frozen blueberries worked so well; keeping the dough chilly as I mixed it with a wooden spoon and then kneading it with my bare hands. So, other frozen fruits are in my freezer…. Trust me, it is easy to make and utterly decadent despite no icing beyond a couple teaspoons of sugar sprinkled on top. I may make it with some with cut up frozen strawberries next week!

Angie’s Rhubarb and Blueberry Sourdough Scones (GF of course)

Ingredients:

200 grams 1-1 Gluten free flour blend; I used Bob’s Redmill but King Arthur 1-1 blend works well too

50 grams almond flour

100 grams granulated sugar

2 ½ tsp. baking powder

¼ tsp. salt

7.5 Tbsp of cold butter

1 cup of finely chopped rhubarb; 1/3 inch size is good

1 half cup of fresh or frozen blueberries

½ cup sourdough starter (Use the discard if you are creating discard)

1 large egg

1/3 c cold whole milk

Directions:

Mix all dry ingredients in a large mixing bowl. Cut in cold butter with a butter cutter or 2 knives. Until it is tiny pebbles of dough and butter.

Add the egg, starter and ¼ c of the milk. Mix to break up egg and start the blending process. Add in the chopped rhubarb and the frozen blueberries (or fresh) and continue stirring. As it gets to be a thick dough dump it out on your breadboard with all the dry bits and hand knead it to coalesce it into a thick dough. Form it into a large square about 9 inches across. Cut into 12 squares; cut in three strips; then across to make 12 squares or rectangles depending on how square your original rolled out dough was. Spread them out on a cookie sheet that you have sprayed with cooking spray. Sprinkle with 2 tsp. of granulated sugar or chunky sugar if you have some. Put the sheet in a cold place to chill while you heat the oven. Heat to 355 degrees.

Put the sheet in to bake. If you have a convection cycle they will be done in about 20 minutes; the outside needs to be light brown, bottom browned and they look done. I tried 18 min but that wasn’t enough. If you don’t have convection they will likely take a few more minutes.  Let cool on pan for 5 minutes and move to a rack. They cooled rapidly and I couldn’t resist eating one while it was warm. So tasty and I loved how patriotic my scones look!

Enjoy! I they freeze nicely; vacuum sealing would be a good way to go about it if you are freezing for more than a week.

First posted in 2022.

Apple Crisp: Easy, Quick and Really Tasty

Apples are the centerpiece of the fall harvest culture.  Pumpkins are popular but they are a relatively new comer to the contest.  Some may think pumpkins are the way to go in baking but I firmly believe the apple is king in Autumn in America.  Crisp, sweet, flavorful and so very good for you. Apple crisp is nice as it goes together quickly and travels well. I took a pan of it camping last weekend and it was very good indeed warmed up on the campfire.

If you can, get the organic ones as the sprays they use on growing apples are not at all good for you.  I have made apple crisp with some baking apples from a pick it yourself farm near Milford NJ and it was very tasty indeed.  I especially suggest you get your apples at an actual apple orchard.  Another orchard just south of Hellertown is Bechdolt’s Orchard which grows many apple varieties.  Go there if you want the freshest tastiest apples in the Saucon Valley area.  Apples grow all over the globe so shop where you can get them fresh and crisp! The variety is up to you but I would not suggest any that are not meant for baking; don’t use red delicious as they are for eating only, same goes for honey crisp apples. apple-cart

This recipe is out of Gluten-Free Baking Classics Cookbook by Annalise G. Roberts with a few minor changes.  I am betting you can use any GF flour mix in this recipe, not like a cake or other baked goods that have very specific flour requirements.

And it is so much easier than a pie.  No crust to mix or roll out.  Just a simple mixed up topping to add to the cut up apples.  Bake it and voila: a yummy yet fairly healthy dessert!

I have made the topping several ways.  You can cut un-melted butter into the dry ingredients; it makes for a firmer crumb than the melted version below. I have made it egg free but it really somehow needs that egg to pull it together to mimic a wheat flour based crisp.  The oats can be left out if you don’t like them or can’t eat them. I personally love oats in my crisp.  A quarter cup of chopped nuts can be added to the topping; really a nice touch too!  I don’t like it too sweet so I use the lesser amount of sugar.  This is entirely a personal choice.  You can up the nutritional value by adding flaxmeal to the dry mix; 2-3 tbsp.

For those who love ice cream, this recipe is absolutely perfect with a big scoop of vanilla ice cream next to it.  I like it warm from the oven but it also is tasty cold the next day, if you have any left over that is!

pork tenderloin, banana choco cupcakes 007

Angie’s Apple Crisp

1 cup GF flour (mix below)

½ to ¾ cup sugar (I prefer brown sugar)

½ cup old fashioned gf oats

1 ¼ tsp baking powder

1 tsp cinnamon

Sprinkle of nutmeg

½ tsp xanthan gum

½ tsp. salt

1 large egg

6 cups peeled and thinly sliced apples

¼-1/3 cup butter, melted

Heat oven to 350 degrees.   Put rack in center level of oven.  Lightly butter a 9 inch square pan or spray with cooking spray.

Combine all the dry ingredients.  Add egg and stir to mix well.   Place apples in the baking pan, top with the dry mix and sprinkle with the melted butter.  Bake 40-50 minutes until bubbly and the topping is lightly browned. Let cool at least 10 minutes before dishing out. Six servings.

Brown Rice Flour Mix (same as King Arthur’s Basic GF blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Originally posted by me October 2015.

Blueberry Rhubarb Sourdough Scones

Scones, tender, flakey, full of yumminess… something I used to make years ago. I had made some several years ago but they were sort of heavy. So, I assumed all gf scones were generally pretty sad until a few months ago when I attempted them with leftover sourdough starter, generally called discard. I had created the starter the week before using brown rice flour and was looking for a way to use up the excess sourdough starter. I couldn’t find a recipe for blueberry sourdough gf scones, so I took a gluten-based recipe and reconfigured it to make with a one for one blend: specifically, Bob’s Redmill 1-1 Blend. I used a half cup of thick starter.

Last week I made the recipe again but added finely chopped rhubarb stalks (never the leaves; poisonous) and made them somewhat smaller and a different shape. Made with real dairy like actual butter and whole milk.  I ate the first one when it was still warm. It was heaven in a scone. Crisp outside, tender inside. Bursts of sweet blueberries and tangy rhubarb gave the perfect taste experience. It was just as good as the blueberry ones from this spring, maybe even better. I have never eaten such tender gluten free baked items as these sourdough scones. The crumb was moist and the texture perfect and they are red, white and blue, perfect for the holiday on Monday! A great breakfast or company treat that no one will believe are gluten free.

I cut them in more of a square shape, so I got 12 squarish scones, a bit smaller than the 8 wedges that are commonly done but I wanted smaller as those big wedges are just a bit too much for my afternoon snack! It is hard to make skinny long wedges plus I didn’t think they would freeze well; break up. These rectangular ones are quite sturdy considering how delicate the crumb is.

I don’t know what you can sub in for the sourdough starter. Perhaps some plain Greek yogurt? Maybe you should just make starter so you can bake these scones.  You could use vegan butter, but it will be better with the real deal!

I didn’t take any pictures except of the done cooling scones; wasn’t thinking about this blog, I guess. Next time I make them I will take a few.

I don’t know what flavor I will make next, but I do know there will be many next times. Frozen blueberries worked so well; keeping the dough chilly as I mixed it with a wooden spoon and then kneading it with my bare hands. So, other frozen fruits are in my freezer…. Trust me, it is easy to make and utterly decadent despite no icing beyond a couple teaspoons of sugar sprinkled on top. I may make it with some with cut up frozen strawberries next week!

Angie’s Rhubarb and Blueberry Sourdough Scones (GF of course)

Ingredients:

200 grams 1-1 Gluten free flour blend; I used Bob’s Redmill but King Arthur 1-1 blend works well too

50 grams almond flour

100 grams granulated sugar

2 ½ tsp. baking powder

¼ tsp. salt

7.5 Tbsp of cold butter

1 cup of finely chopped rhubarb; 1/3 inch size is good

1 half cup of fresh or frozen blueberries

½ cup sourdough starter (Use the discard if you are creating discard)

1 large egg

1/3 c cold whole milk

Directions:

Mix all dry ingredients in a large mixing bowl. Cut in cold butter with a butter cutter or 2 knives. Until it is tiny pebbles of dough and butter.

Add the egg, starter and ¼ c of the milk. Mix to break up egg and start the blending process. Add in the chopped rhubarb and the frozen blueberries (or fresh) and continue stirring. As it gets to be a thick dough dump it out on your breadboard with all the dry bits and hand knead it to coalesce it into a thick dough. Form it into a large square about 9 inches across. Cut into 12 squares; cut in three strips; then across to make 12 squares or rectangles depending on how square your original rolled out dough was. Spread them out on a cookie sheet that you have sprayed with cooking spray. Sprinkle with 2 tsp. of granulated sugar or chunky sugar if you have some. Put the sheet in a cold place to chill while you heat the oven. Heat to 355 degrees.

Put the sheet in to bake. If you have a convection cycle they will be done in about 20 minutes; the outside needs to be light brown, bottom browned and they look done. I tried 18 min but that wasn’t enough. If you don’t have convection they will likely take a few more minutes.  Let cool on pan for 5 minutes and move to a rack. They cooled rapidly and I couldn’t resist eating one while it was warm. So tasty and I loved how patriotic my scones look!

Enjoy! I think they will freeze nicely; vacuum sealing would be a good way to go about it if you are freezing for more than a week.