Gluten free scones can be pretty darn terrible. Dry and not much flavour.
These scones break all the rules and are totally beautiful to make and to eat. This is a gluten free scone recipe that is also egg free, has no added sugar, is grain free and uses only a handful of ingredients.
These are quick to make and are delicious with a warm cuppa, freeze well and really are just beautiful to make and eat.
These gluten free, grain free scones need a soft hand to make the dough – work it too much and the scones will come out tasty but a bit tough and not as light and fluffy.
A beautiful, high protein scone recipe suitable for coeliacs, celiacs, paleo is hard to find. This is my version and heaps of peeps love it. Hope you do to.
1 Cup Blanched Almond Meal
¼ Cup Blanched Almond Meal (extra for rolling the dough)
2 Tablespoons Chia Seeds
¾ cup Tapioca/Arrowroot
1 teaspoon Bi-Carbonate of
2 x RIPE Bananas – RIPE, Medium Size
Pinch of Salt
- preheat oven to 175C
- using a mixing bowl – mash the bananas really well – until they are liquefied
- in a separate bowl combine all of the dry ingredients with a whisk
- add the mashed banana and using a fork, bring it together into a wet dough
- let sit for 10 minutes for the chia seed to absorb the liquid from the banana
- place sheet of non stick baking paper onto your work bench and have a little extra meal nearby
- work the mixture into a dough – use extra meal if too wet
- once it is holding together as a ball of dough, shape and cut into 6 equal size portions
- roll gently into a scone shape and sit onto a lined flat baking tray
- push each one of the scones together so they cook joined
- bake for 20-25 minutes until the tops are golden
- they care cooked when they bounce back when lightly pressed
hints & tips
- remember not to over work this mixture – the more you do the firmer the final product will be
- these do freeze well but need to be gently – at a low temperature – reheated – or defrosted on a cooking rack and reheated gently
- the nut-free version (using the pepita mix) is dryer (not as much oil in pepitas as in almond meal) – they work well but you do need to ensure you add the olive oil to the mix (not the water, apple cider vinegar or eggs)