GF Scones - Risen on Easter Sunday!

It is rather appropriate that I have finally cracked a GF scone recipe on Easter Sunday - they rose!

My recipe's adapted from Phil Vickery's recipe in Seriously Good Gluten-Free Cooking. Though his recipe was quite good, it had a funny aftertaste from the corn meal in his flour mix. The below is a really, really tasty adaptation (even my newly-GF dad approved!):

Easter Sunday Scones

300g Doves Farm GF plain flour

4tsp GF baking powder

1tbsp caster sugar

2tsp xanthan gum

100g unsalted butter

2 medium eggs

125ml milk

salt

1. Preheat oven to 220 degrees and grease two baking sheets.
2. Sift dry ingredients and a generous pinch of salt into a bowl.
3. Lightly rub butter into the dry ingredients.
4. Put the egg and milk into a cup and warm in the microwave until room temperature (this helps with the rising process).
5. Thoroughly beat egg and milk until bubbles rise to the surface.
6. Pour egg mixture into flour mixture and mix gently with a wooden spoon until a dough forms. It will be a little bit sticky, but keep stirring gently until the stickiness reduces.
7. Flour your hands and a surface and put the dough onto the surface. Push it into a round until about 2-3cm thick.
8. Cut into rounds with a 6cm cutter and put on greased baking sheet.
9. Brush with a little beaten egg or milk and bake for about 10 minutes, until well risen and golden brown.
10. Allow to cool and eat fresh (they don't keep!).

They taste just like the real thing! Especially when stacked with clotted cream and strawberry jam.

Try them next with dried fruit...yum!

Gluten Free Flapjack - A really good recipe

Obviously, gluten-free flapjack isn't all that challenging. You can buy gluten-free oats from Sainsburys or Tesco (though only the larger ones), and that's the only ingredient you need to change! However, that's no excuse for making boring old normal flapjack...

Gemma's Gorgeous Gluten-Free Flapjack

3tbsp golden syrup

4tbsp honey

150g butter

150g gluten free oats

100g desiccated coconut

75g cranberries

75g mixed peel

Grease a baking tin and preheat the oven to 180 degrees.

Melt the syrup, honey and butter together until well-combined.

Stir the dry ingredients in to the syrup mixture.

Bake for 25-30 minutes until browned well. Cut into squares while still hot and leave to cool in the tin.

Of course, the best thing about this recipe is that you can modify the last three ingredients! Instead of coconut, cranberries and mixed peel, what about crushed almonds, raisins and chopped dried apricot? Or roughly ground hazelnuts, white choc chips and dark choc chips? The possibilities are endless!

Enjoy!