tag:blogger.com,1999:blog-3254465493688683865.post5773701655386740726..comments2024-03-28T22:32:32.034-07:00Comments on Gluten-free Gourmand: New Gluten-free Vegan Scone RecipeGinahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3254465493688683865.post-56898518638056196772012-07-31T18:40:58.766-07:002012-07-31T18:40:58.766-07:00I made these today with modifications and they tur...I made these today with modifications and they turned out really well.<br /><br />My flours included sorghum, millet, and tapioca starch. The flavor was really nice and buttery. <br /><br />I used coconut sugar instead of regular.<br /><br />I added some flaxmeal for nutrition and a pinch of xanthan gum for better binding, but I think it could use a pinch more xanthan next time. It had a great crumb, but I worry that it would dry out and get crumbly over the next few days, so having a little more xanthan would be nice.<br /><br />Since I didn't have coconut cream, I used a combination of canola oil and unsweetened vanilla almond milk to provide the fat and liquid. <br /><br />Generally I'm used to seeing scones use coconut oil, so I would like to try coconut oil next time. <br /><br />I made these with added almond extract and chopped almonds. <br /><br />I ended up baking these in muffin tins at 400F for about 12 min. <br /><br />These were really tasty! Buttery almond! And turbinado sugar sprinkled on top. Yum.Anonymoushttps://www.blogger.com/profile/11520030613575262391noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-50997351058491878902012-01-23T09:02:44.033-08:002012-01-23T09:02:44.033-08:00Debbie G - Thanks for trying my scone recipes. I&...Debbie G - Thanks for trying my scone recipes. I'm sorry you're having trouble with them! It could be your flour mix. Each flour mix acts a bit differently in how it absorbs liquid. With this vegan recipe in particular it's unlikely that mixing it too much made it tough - that could also be the flour mix. What flours are you using?Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-84984359189048012382012-01-22T17:40:19.593-08:002012-01-22T17:40:19.593-08:00Help!!! I have previously tried your traditional s...Help!!! I have previously tried your traditional scone recipe and today I tried this recipe. Both times I have ended up with scones that are way too wet. This time I even cut the liquid and added more flour but I still ended up scooping them on to the pan instead of the "form and cut" method. Could it be the flour mixture? Also, the ones I made today have great flavor but the texture is chewy and a little tough. I am not a baker so I don't know how to fix this. I am guessing I did too much mixing (to make it drier) but what causes the toughness - is it the baking powder? Maybe a little less baking powder next time or will that cause other problems in the recipe? Thank you for the hard work and the great blog! My son can't have gluten or dairy and I suspect I shouldn't either. I know this will be a great recipe for us if I can just figure out what I did wrong!DebbieGnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-30203114795593625902011-09-25T09:11:05.809-07:002011-09-25T09:11:05.809-07:00Hi Gina
I used a mixture of rice flour, corn flour...Hi Gina<br />I used a mixture of rice flour, corn flour and corn starch and it was great. Thank you for this fantastic recipe :)Nihttps://www.blogger.com/profile/13928373387329648664noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-43520171161774721042011-05-19T20:49:50.297-07:002011-05-19T20:49:50.297-07:00You could always just use beet sugar instead of ca...You could always just use beet sugar instead of cane sugar. Beet sugar lends the same texture, so it's easy to substitute.Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-84562681017972962822011-05-17T20:00:01.104-07:002011-05-17T20:00:01.104-07:00Thanks for this recipe! My aunt and cousin are al...Thanks for this recipe! My aunt and cousin are allergic to wheat, gluten, dairy, eggs and cane sugar, so making them baked goods is really difficult. I will be adapting this recipe to be cane sugar-free the next time they come for a visit! They'll be thrilled.South Bay Ladies' Tea Guildhttps://www.blogger.com/profile/16270038375307806132noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-57633248564700024712011-04-30T12:03:43.685-07:002011-04-30T12:03:43.685-07:00Christina, the beauty of this recipe is that it do...Christina, the beauty of this recipe is that it doesn't call for butter. The coconut cream, like real cream, has enough fat in it to make the scone soft. This is an alternate, though traditional way to make scones. If you are looking for that flaky texture that you get from cutting in butter, you can substitute whatever non-dairy fats you prefer in a more standard scone recipe like this one: http://glutenfreegourmand.blogspot.com/2009/01/recipe-for-famous-scones.htmlGinahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-8276618057924491112011-04-30T08:22:50.217-07:002011-04-30T08:22:50.217-07:00Hi. My daughter is seriously casein intolerant so ...Hi. My daughter is seriously casein intolerant so we can't ever use butter. ): Instead of using coconut cream, what about cutting in hard coconut oil which should melt the same way pieces of cold butter would. I cut in lard with the GF Biscuit mix for their bicuits and they were wonderfuly flaky. Christina, Denver, COChristinahttp://cristinaveselak.comnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-82627752586660196812010-05-01T16:57:55.421-07:002010-05-01T16:57:55.421-07:00Allison,
Thanks for the feedback! I'm glad y...Allison,<br /><br />Thanks for the feedback! I'm glad you liked them. I have also done vanilla instead of lemon zest, and I like it. It gives the dough a more pastry-like flavor.Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-80345760425586333002010-05-01T07:44:57.762-07:002010-05-01T07:44:57.762-07:00These were awesome!! I used Bette Hagman's fl...These were awesome!! I used Bette Hagman's flour mix, added a little bit of vanilla, omitted the lemon zest (none on hand) and added blueberry's (my wife's favourite!) and they are AWESOME!!! I did add a touch of xanthan gum, as I find that omitting it makes things very very bad, and they turned out beautifully! The crumb is exactly the same as a non-gluten scone, the texture is slightly denser (rice flour), but very very good! Next time I will try sorghum! Yummy!Allisonhttps://www.blogger.com/profile/17825887932194698905noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-39334884907080326882009-12-22T22:01:19.518-08:002009-12-22T22:01:19.518-08:00Thanks for the tip about leaving out the xanthan g...Thanks for the tip about leaving out the xanthan gum in quick bread recipes - I'd wondered about that!<br />I am experimenting with chesnut flour (just roasted some chestnuts, then peeled & whirred in my seed grinder!) in pumpkin scones - found the recipe on 'daring to thrive' blog. <br />I love using coconut oil & milk in recipes, & yes, coconut flour! I used my brown rice mix (with potatoe & tapioca), 1/3 C coconut flour, & 1/3 C chestnut flour - & 2 T buckwheat flour - Oooh yes!! (recipe over at the Vale . . .)Nadyahttps://www.blogger.com/profile/00730124015853971661noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-7314532236884450622009-12-09T12:22:06.813-08:002009-12-09T12:22:06.813-08:00Scones should be dense and rich. If made with but...Scones should be dense and rich. If made with butter cut into the flour as in a regular scone, they are also somewhat flaky. However, this all-"cream" scone recipe creates a dense dough that should be cooked through but not dry. I hope this helps - the next time I make them I'll try to get a better shot of the interior!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-51026014347477828872009-12-09T11:58:28.167-08:002009-12-09T11:58:28.167-08:00I love the sound of this recipe. I am vegetarian, ...I love the sound of this recipe. I am vegetarian, but hoping to little by little go all the way vegan. I try to cook vegan as often as I can, and have found baking a challenge. I have only made scones one time and they were yummy although I wasn't sure of the texture.<br />Can you tell me what a good texture outside and in for scones that are done?<br />I am working on trying to perfect the scones I tried making a few weeks back. Having never really been raised around scones, I am totally lost on what the appropriate texture should be. I work in a doctors office with some people who are vegan, gluten allergies, and soy allergies so my cooking for them is limited.<br /><br />Thanks, & Love your blog!<br /><br />~WillowWillowhttp://wncvegcrunchtasticmama.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-58542141619260245862009-12-08T17:35:45.873-08:002009-12-08T17:35:45.873-08:00Arielle, The fat content does make a difference. ...Arielle, The fat content does make a difference. Scones are typically made with cream, which has higher fat but less water. Coconut cream is the vegan liquid that mimics the texture of cream the best. If you use a low fat coconut milk it will change the texture of the dough, and it may make it very wet as well. That's not to say it won't work - it'll probably still be good if it doesn't come out too gooey - but it will just be less scone-like. I'd try reducing the amount of liquid slightly if you use something low-fat. You can always add more in later if the dough doesn't come together. Let me know what you end up trying!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-31883030726144403852009-06-19T14:05:37.068-07:002009-06-19T14:05:37.068-07:00wow. I will have to try these!wow. I will have to try these!Miss | Ahttps://www.blogger.com/profile/18440660972876904367noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-33283170446383472182009-06-14T21:54:56.456-07:002009-06-14T21:54:56.456-07:00Thanks! It's good to know people read an enjo...Thanks! It's good to know people read an enjoy my posts! "Gluten-free Taste of Home" is a new GF/vegetarian blog. "I Am Gluten-free" is a GF/vegan blog. Most other GF blogs give dairy-free alternatives to a lot of their recipes because so many GF people can't tolerate dairy. For instance, "The Whole Gang" is not a vegan blog, but the author is dairy-free. I am not vegan myself, but I've done the vegetarian diet and the dairy-free diet and I enjoy the challenge of making vegan recipes. Good luck!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-7870125459831726702009-06-14T15:38:32.537-07:002009-06-14T15:38:32.537-07:00thanks gina. any "vegan/gf" blogs or si...thanks gina. any "vegan/gf" blogs or sites you can recommend? <br /><br />this blog of yours is amazing and much appreciated : )mitmaxhttps://www.blogger.com/profile/04909742101385807243noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-90395452827444027812009-06-14T00:14:02.833-07:002009-06-14T00:14:02.833-07:00Mitmax,
I am not ready to publish my GF flour mix...Mitmax,<br /><br />I am not ready to publish my GF flour mix, which I blend myself from seven different flours. this recipe seems to work well with lots of different flour combinations, although I try to steer clear of any mix that contains bean flours for scones or other pastries. This is certainly you a recipe that you can use as a traditional cream scone with dairy and regular wheat flour if you choose. My mix substitutes nicely by volume and weight for wheat flour (as a gluten-free flour mix should).Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-26842791610516899772009-06-13T15:00:26.068-07:002009-06-13T15:00:26.068-07:00great recipe and amazing feedback from mutual frie...great recipe and amazing feedback from mutual friends, neither vegan nor gf. i'm curious as to the flour mix that you've used. folks shared the results were pure perfection. thanks : )mitmaxhttps://www.blogger.com/profile/04909742101385807243noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-82848974834572246332009-06-13T11:03:21.941-07:002009-06-13T11:03:21.941-07:00This comment has been removed by the author.mitmaxhttps://www.blogger.com/profile/04909742101385807243noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-5654012640188892102009-06-11T14:16:51.356-07:002009-06-11T14:16:51.356-07:00Laurel - That sounds like a good mix of flours for...Laurel - That sounds like a good mix of flours for this recipe. I have yet to try coconut flour, but I imagine this would be a good application for it. I guess you don't need to worry about the lemon juice curdling the cream if it's non-dairy! I've been intending to do drop scones, too - that's a technique that's completely traditional. I'm glad the scones worked for you!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-17393606493071775602009-06-11T11:45:35.836-07:002009-06-11T11:45:35.836-07:00Gina:
I just made these this morning with a brown...Gina:<br /><br />I just made these this morning with a brown rice, tapioca, potato starch, sorghum and coconut flour mix. I did add a squeeze of lemon juice though because I really like the lemon flavor to come through. <br />I was also kind of tired so instead of making them round and slicing them I just used my humongo cookie scoop and flattened them a little. <br />They are incredibly tender and good with some tea or coffee. I guess that's why the English like them so much.<br />Thank you.laurelvbhttps://www.blogger.com/profile/14935064266530923133noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-67620925666351337272009-05-30T12:37:56.687-07:002009-05-30T12:37:56.687-07:00I've been looking for a recipe like this. They are...I've been looking for a recipe like this. They are perfect!! I will be baking these tomorrow. Thanks. <br /><br />And, love your blog!Nancy - TheSensitivePantry.comhttp://www.thesensitivepantry.comnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-11334780417229791872009-05-20T15:49:29.742-07:002009-05-20T15:49:29.742-07:00Thanks, Linda! Dairy-free is a challenge for me c...Thanks, Linda! Dairy-free is a challenge for me considering how much I like cream, but this one turned out really well.Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-1100905182756143762009-05-20T14:25:44.727-07:002009-05-20T14:25:44.727-07:00You've got me wanting to try a scone recipe, but I...You've got me wanting to try a scone recipe, but I don't have any kind of cream (coconut or otherwise) on hand. Yours look delicious. Good job making it vegan!Lindahttps://www.blogger.com/profile/02221262499855798850noreply@blogger.com