How To make Whole Wheat Oat Scones Dorrie
2/3 c Vegtable oil (I use canola o
1/3 c Milk (I use skim)
1 ea Egg
1 1/2 c Whole wheat flour, less abou
1 x Two tablespoons
1 1/4 c Quick Quaker Oats, uncooked
1/4 c Sugar
1 T Baking powder
1 t Cream of tartar
1/2 t Salt
1 T Butter Buds
1/2 c Raisins or currants
1 x (or see below)
Mix and bake as above. However, I recommend dividing the batch into two rounds rather than one, so that the scones are smaller. They are not structurally strong, and the smaller scones are easier to handle. Further variations: 1. Whether making the original or my variation, I sprinkle the rounds
before cutting and baking with sugar and cinnamon. 2. At end-of-year holiday time I substitute the mixed candied fruits
seasonally available for the raisins or currants. 3. For a maple flavor, substitute REAL maple syrup for the milk,
eliminate the sugar, and add dried milk. 4. Chop 1/2 cup walnuts and add to either the original or the whole
wheat batch.
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My cookbook peview and look through of The Flour Craft Bakery & Cafe Cookbook: Inspired Gluten Free Recipes for Breakfast, Lunch, Tea, and Celebrations, by Heather Hardcastle (April 2021).
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The Most Tender Gluten-Free Challah | In The Kitchen With
Cookbook author and food stylist Aran Goyoaga shares a gluten-free and dairy-free braided challah that’s tender, moist, and slightly sweet with a crisp exterior. Slather butter, jam, or go savory, this bread is delicious and will pair with anything! GET THE RECIPE ►►
PREP TIME: 15 minutes
COOK TIME: 35 minutes
SERVES: 1 large or 2 medium challahs
INGREDIENTS
1 1/4 cups plus 1 tablespoon (315 grams) whole milk or oat milk, heated to 105°F, plus more if needed
2 1/2 teaspoons (10 grams) active dry yeast
3 tablespoons (30 grams) psyllium husk powder
1 cup (160 grams) potato starch
1 cup (140 grams) sweet white rice flour
1 cup (120 grams) tapioca starch, plus more for dusting
1/2 cup (70 grams) superfine brown rice flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons kosher salt
1 teaspoon xanthan gum (optional)
Zest of 1 medium orange
1/4 cup (55 grams) extra-virgin olive oil, plus more for greasing and brushing
4 large eggs, divided
1 tablespoon raw sesame seeds or sparkling sugar
This recipe has been excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free ©2021 by Aran Goyoaga by permission of Sasquatch Books.
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