Pancake and Scone Recipes in the Works this Weekend!

This weekend I'll be working on a few projects for the good of the gluten-free. I'll be making another attempt at my new gluten-free pancakes recipe. I have so far made several attempts, only some of which have been successful. (As you can see from the photo, I probably won't be recommending that you use this as a waffle recipe.) I am also working on a gluten-free vegan scone recipe which I have high hopes for. Does it sound impossible? Reserve judgment until you hear my idea! I'm relying very heavily on coconut cream for this one. What do you use?

What other kinds of baked goods would you like to see a new recipe for? Do you have a favorite recipe of your own for gluten-free scones or pancakes? Do you cook with coconut cream, or have another favorite dairy-free substitute? I want to hear about it!

Update: See my successful new gluten-free vegan scone recipe here.

Comments

l'actrice said…
I'm really bad with waffles!
For pancakes I use butter milk and buckwheat flower. Works really well!
May 10, 2009 at 12:59 AM
Gina said…
I'm the opposite! I'm out of practice with pancakes, but my waffles are fantastic. I love buckwheat pancakes - those will be my next thing to try.
May 10, 2009 at 10:21 AM
Rebecca said…
I'll bet a lot of vegan scones and other baked goods contain shortening. Aren't there types out there that aren't awful for you? Maybe in the natural foods section? I know I used to make biscuits with shortening (before I knew about trans fats!) and they turned out perfectly.
May 17, 2009 at 8:57 PM
Gina said…
Rebecca,

I'm morally opposed to shortening. Yes, it does give you a fine, flaky pastry. The trans-fats are not good, however. I also don't feel that I need to offer that as a substitution because if people do use margarine or shortening they will already know that it's a direct substitute for butter. The scone recipe I'm developing is going to be amazingly simple: just one substitution. Stay tuned!
May 17, 2009 at 9:29 PM
Rebecca said…
I am morally opposed to shortening, too. I was trying to be non-judgmental when offering my suggestion for vegan scones.

My scone recipe requires butter, milk, and wheat flour--three strikes against vegan gluten-free scones!
May 18, 2009 at 11:06 AM
Gina said…
Wait until you hear about my idea! It's going to be as classic as possible, considering it won't have wheat, milk, butter, or eggs.
May 18, 2009 at 1:50 PM
Gluten Prude said…
I'm really looking forward to trying your new gluten-free vegan scone recipe!
May 26, 2009 at 9:24 PM
Michele said…
I haven't cooked with coconut cream but I was just reading about a local (Austin, TX) company that makes their ice cream with coconut cream instead of dairy, soy or rice milk. It's called Nada Moo and is available all over town. Whole Foods (also based in Austin) is planning on carrying the brand in all of their locations as soon as the company can support that amount of production. It is supposedly lower in fat and calories but just as creamy. I wonder if you could create home made ice cream recipes using the same method you outlined for your scones (using the creamiest part of a can of coconut milk). I'll let you know if I ever try it!
June 4, 2009 at 9:56 AM
laurelvb said…
Oh my Gosh! Gluten Free VEGAN Scones? I love you. Unfortunately when I hit the link I got a "page not found message." This computer is playing with my mind and my two year search for a decent scone. Why?
June 5, 2009 at 2:12 PM
laurelvb said…
Michele: FYI NadaMoo has a combination of coconut and rice milk. I know, there's some in my freezer now. They're going for a gluten free certification too. The only thing is that their Mint Chocolate Chip flavor uses chocolate chips sourced from barley and corn. Other than that it's pretty good and cheaper than Luna and Larry's Bliss Coconut Ice Cream.
June 5, 2009 at 2:16 PM
Gina said…
Michele, Coconut ice cream is generally really good. I haven't heard of NadaMoo, but there are several brands that I can get in Portland.

Laurel, I have the link working again. That was probably my mistake. Sorry - Thanks for bringing it to my attention!
June 5, 2009 at 6:19 PM
laurelvb said…
Gina: I have everything in my pantry to try these right now. I have a suggestion though, it is what I generally do with pie crusts. I use a piece of plastic wrap, sprinkled with rice flour if necessary, dump the mixture onto it and press the sides of the wrap from side to side and then top to bottom to form a circle. That way I'm not covered in dough and my counter's not such a mess. Scones, bless them, I didn't know you could make them without butter. I just have to figure out how I'm going to hide them from my husband!
June 7, 2009 at 12:10 PM
laurelvb said…
Gina:

It's me again. I seem to be into double comments. Did I actually see you ASK for something to experiment on? If so, I'd love a gluten free, dairy free, soy free blondie. I've tried some using coconut milk, both solid and liquid and I just can't seem to get it. If the texture is right the flavor is lacking due to the absence of butter. I'd love it if you could crack that one!
And, though I do use coconut milk and coconut cream and powdered coconut cream on occasion you need to try Mimiccreme if you can find it. It work for both sweet and savory and is absolutely heavenly. About the only thing you can't do with it is whip it although I may try doing what I do with hardened coconut cream and that is to whip it for a while and then add powdered sugar and sweet rice flour to it. It doesn't get really stiff but it sure does taste good.
June 7, 2009 at 12:35 PM
Anonymous said…
THANK YOU! This recipe rules! These could pass as normal scones...they do in our household:)
December 18, 2010 at 4:54 PM
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