Gluten Free Scones/muffins
Over the years since I was diagnosed as Gluten intolerant and also allergic to eggs I have sometimes felt that I would love to have a bread roll. Although I have perfected the making of my own bread, I am sure that many of you who are on a Gluten free diet will know that when working with the Gluten Free Flour it is not easy to get a bread roll as it is not possible to roll the dough in the same manner as you would with Gluten flour.
My husband and I have both experimented with different ideas on how to overcome this challenge.
When I was last in Adalaide I had a lovely Gluten Free Bread roll which had obviously been baked in a Patty pan or Muffin Pan depending on what country you were born in.
Recently my husband decided he would like to try and make Gluten Free scones, this again was a wee bit of a challenge as rolling Gluten Free dough is not that easy so I suggested that he give the large muffin pan a chance. The picture above shows the finished result. These scones/muffins/bread rolls whatever you wish to call them are great, lovely with butter and jam when straight out of the oven, good when cold and if you still have some left the next day, just heat them for a couple of minutes in the oven and they are back to being lovely and fresh.
Here is the recipe for these muffins;
1 Cup Pea Flower
1.5 Cups Potato Flour
1/2 Cup Buckwheat Flour
5 Teaspoons Baking Powder
75 grams Butter
1.5 Cups milk or water (whichever suits you best)
1 Teaspoon Quar Gum
Mix all together in a large baking bowl spoon into greased muffin tin and bake at 200 degrees C for about 10 mins or untill nicely browned on top.
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