i've been getting quite a few questions about why i choose to bake with certain gluten-free flours, and because i do use specific flours for specific reasons, i decided i would go ahead and explain a little :)
for cookies, cakes, cupcakes, doughnuts, quick breads, muffins, scones, etc., i use a mix consisting of brown rice flour, oat flour, almond flour, and usually a bit of arrowroot powder/starch/flour. i use brown rice flour basically as an "all-purpose" flour, which is why i always use a larger proportion of it. it's a great low-glycemic flour (it won't make your blood sugar spike, and then crash which is always a good thing), super versatile for both sweet and savory meals, and (in my opinion) it has a way better flavor than white rice flour. oat flour is my absolute favorite flour! it adds so much nutty delicious flavor that i have a hard time not using it in everything - plus, if i'm in a pinch, i just throw some rolled oats into a blender or food processor and i've got flour! oat flour is great for lasted energy, and it also helps to stabilize blood sugar which is just another reason why i love utilizing it so much. almond flour is one of the first gluten-free flours i ever worked with; it's also a versatile flour, but because it's a fat-dense, nut flour i only occasionally use it on its own. however, when mixed with other flours, it adds depth, flavor, and fat - which can really help keep baked goods moist. arrowroot powder is generally known as a binder, and is a great substitute for cornstarch. even with the use of eggs, i use arrowroot in baked goods for extra binding purposes and also for lightness, as some gluten-free baked goods can bake up a little heavy. i tend to stay away from starches like potato or tapioca starch as they can be hard to digest, as well as white rice flour.
i've slowly begun using various other gluten-free flours, among them sorghum flour. i've found that when using it in more delicate baked goods like pie crusts, or scones, it lends a perfectly smooth texture with a gentle crumble. which brings me to these scones... i've made a few different iterations of this recipe, using cold solid coconut oil, different flour combos, and various kinds of plant-based milks, but this recipe right here has a (close to) perfect scone quality, one that reminds me of the gluten-y scones i used to indulge in. scones for me always get crammed with whatever seasonal fruit that's available, and topped with nuts. i had some leftover granola in the pantry and decided that we all would benefit from some sweet, nutty, crunchy goodness!
hope you're all staying warm + cozy! xo
(mini) granola + pear scones (gluten + dairy free)
i made these scones pretty tiny, they're basically bite-size. however, if you want to make them larger, do so - the baking time might need to be adjusted a bit longer though. also, feel free to cram these babes with whatever fruit situation you've got going on where you are! i noted below that the psyllium husk powder is optional; you can substitute xantham gum if you prefer, or leave it out altogether, but your scones will be a bit more crumbly.
| makes 20 two-inch scones |
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup + 2 tablespoons oat flour
- 2 tablespoons arrowroot powder
- 1/4 cup organic cane sugar (or palm sugar)
- 1 tablespoon baking powder
- 1 teaspoon psyllium husk powder (optional)
- 1/2 teaspoon fine grain sea salt
- 1/2 cup full-fat coconut milk
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large free-range eggs, divided
- 1 ripe pear, cored and chopped small
- 1/2 cup granola
- preheat oven to 400° and line 2 baking sheets with parchment paper. set aside
- in a large mixing bowl, whisk together flours, sugar, baking powder, psyllium husk, and salt; set aside. in a small mixing bowl, combine the milk and oil, whisk in the egg; using a rubber spatula, add the wet ingredients to the dry, combine until dough comes together (the dough should be sticky, but not that it sticks to your hands. if you find that it's too wet, add more sorghum flour a teaspoon at a time until you are able to manage it. conversely, if the dough is too dry, add more coconut milk 1 teaspoon at a time until dough comes together. ) gently fold in the chunked pear
- turn dough out onto a piece of parchment; pat and flatten into a round with 1-inch thickness. grease a 2-inch round cookie cutter with a bit of oil; stamp out scones. roll scraps back together a repeat until no dough remains. place scones onto prepared baking sheet, about 2-inches apart. crack the remaining egg into a small dish and whisk. using a pastry brush, gently pat top and sides of scones with egg wash; top the scones with crumbled granola. place in oven and bake for 16-18 minutes, until lightly browned
- remove scones from oven and let scones cool completely. they can be stored on a platter covered with parchment at room temperature for up to 3 days