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    Scott Adams
    Scott Adams

    Tea Scones (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Sheryl Sawyer.

    Preparation time: 15 minutes
    cooking time: 15 minutes
    makes: 8 large or 12 medium scones

    Celiac.com Sponsor (A12):
    2 cups Bette Hagmans Four Flour Mix (*see below)
    2 teaspoon gluten-free baking powder
    ¼ cup white sugar
    1 teaspoon xanthan gum
    1 teaspoon salt
    1 ½ teaspoon Kingsmill Egg Replacer
    1/3 cup margarine, (chilled)
    ½ cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage
    ¾ cup raisins or currants, (optional)

    • Blend all dry ingredients together.
    • Cut margarine into flour mixture until no large lumps remain, (or until the mixture has the texture of a coarse cornmeal).
    • Make a well in the dry ingredients and add the rice beverage. Mix until blended. If using raisins or currants, blend them in now. This dough will be a little stiff.
    • With two spatulas, (you might find it easier to coat them with vegetable oil so they dont stick), make 2 diameter piles on a well-greased cookie sheet, (or a really good nonstick one). Make sure theyre at least two inches apart, because they spread out while baking, like so much gluten-free stuff tends to do!
    • Bake at 400 degrees for 15 minutes or until slightly browned.
    • Eat hot with your favorite tea!

    * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread)

    • Garfava Bean Flour 2/3 part
    • Sorghum Flour 1/3 part
    • Cornstarch 1 part
    • Tapioca Flour 1 part

    For those challenged by kitchen mathematics, (Im one of you!), here is the breakdown. To make 3 cups Four Flour Mix:

    • 2/3 cup Garfava Bean Flour
    • 1/3 cup Sorghum Flour
    • 1 cup Cornstarch
    • 1 cup Tapioca Flour

    I find this mix to be a good substitute for all-purpose flour - with the addition of one teaspoon of xanthan gum to help bind the ingredients.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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