Some Gluten-Free Recipes

Now that I have shared what my favorite "flours" are, it's time to share a couple of recipes that use those gluten-free flours! :~)

The first recipe is for a Gluten-Free, Wheat-Free All-Purpose "Flour". In a general sense, you can use it in place of regular all-purpose flour, cup for cup. However, be aware that, unless the flour is not an integral part of a recipe (i.e. if it is more than just for thickening purposes, or more than 1/2-1 c.), there is more to converting a recipe to gluten-free than just the flour itself. But for now, here is the gluten-free flour mix ... and another delicious gluten-free recipe to use it in!

Wheat-Free (Gluten-Free) All-Purpose Flour #2
(I have another recipe that I use less frequently that I call Wheat-Free (Gluten-Free) All-Purpose Flour #1)
1 c. brown rice flour
1 c. white rice flour
2/3 c. potato starch
1/3 c. tapioca flour
1 1/2 tsp xanthan gum

Makes 3 c. of gluten-free flour mix. You can make a larger batch if you want to, and store it in an air-tight container to be used as-needed.

Gluten-Free New Zealand Cheese Scones
3 c. Wheat-Free (Gluten-Free) All-Purpose flour Mix #2
1 1/4 tsp. xanthan gum
2 Tbs. baking powder
1/4 tsp. salt
1/8-1/4 tsp cayenne pepper
1 Tbs. sugar

Mix above ingredients in a medium bowl. Add 6 Tbs. butter and thoroughly "rub in" butter with hands (or you can cut it in using a pastry blender) until mixture is crumbly.

Add 1 c. grated cheddar cheese

Mix in:
1 1/2 c. milk
1 egg

The result should be a very moist, but not sloppy, dough. You may add an additional 1/4 c. of milk if necessary. Sprinkle a thin layer of cornstarch on a countertop and “push” the dough with your hands into a rectangle. It should be roughly 1 ½” thick. Cut the dough into 16 squares—4 rows by 4 rows. (The squares don’t have to be perfectly the same size, just roughly). Place them on a greased cookie sheet (or one lined with a silicone mat) and then top each square with a slice of cheddar cheese. Bake at 450 degrees for 11-14 min—or until not doughy in the center, but not dried out either. These are best served HOT with butter!