GF Breads

SCONE BREAD: with onion/garlic, apple/coconut variations

by Bea Garth

copyright 2011

Another Gluten Free Recipe by Bea Garth: This makes a delicious snack, or accompaniment for most any meal.

Thoroughly mix (and/or sift) together the following dry ingredients in a bowl:

3 cups brown rice flour (i.e., 2 cups raw brown rice ground into 3 cups flour)
1 cup sorghum flour
¾ cup tapioca flour or amaranth flour 
1 ½ to 2  tsp. baking soda (use the larger amount of baking soda if you use no eggs)
1 tsp. salt
2 tsp. xanthum gum (or agar agar)–or two tablespoons ground flax  seeds or 1 tablespoon ground chia seeds to help the bread adhere better–esp. if you use no eggs

In another bowl, mix the following wet ingredients with a wire whisk:

*2 eggs (use 2 tablespoons more ground flax or chia seeds if you can’t use eggs–or see note below)
½ cup safflower or sunflower seed oil or melted coconut oil
1 ½ cups water (or use some coconut milk for flavor–just use a bit less water)
Chop up 1 medium large onion, or ¾ of a very large onion–or chop up a large apple instead
Mince 4 to 6 garlic cloves, depending on size –or add in 1/2 cup coconut flakes (unsweetened/no additives)
Shred 1 to 2 small zucchinis to give the bread more fluff and textural interest

Add wet to dry ingredients, mixing well. 

Then add in the onion and garlic–or coconut/apple, plus zucchini mixing at least medium well. If you have to finish mixing by kneading by hand, do so.

Scoop into pre-oiled and dusted (with sorghum  or rice flour) 8 by 8, or 9 by 9 inch square baking pan and then spread the mixture so its overall even and level  in the pan.

Bake in pre-heated oven at 350 degrees F. for 35 to 40 minutes. Afterward, check with serrated knife or wooden toothpick to see if it comes out clean. If so, it is done. If not, bake a little longer.

The top is a little crusty like scone. The inside is fairly moist but not mushy. If you want the recipe to be even more soft and moist, add ¼ cup  cooked mashed squash or yam to the recipe (in the wet ingredient stage).

*You can also use the cooked mashed squash or yam or sweet potato to replace the eggs. Just increase the cooked and mashed squash or yams to 1/2 cup plus add in 1/4 cup fresh ground flax seed to the wet ingredients.

NOTE: for scone–You can turn this into a regular breakfast scone by substituting a  peeled golden delicious apple or pear to take the place of the onion and garlic.

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