How many ingredients does it take to make a batch of scones?
Well, in February of 2010, I used nine ingredients to make a batch of gluten
free chocolate chip scones. I used Bette Hagman's recipe from her book,
"The Gluten Free Gourmet Bakes Bread." The original recipe lists thirteen
ingredients.
The gluten free flour used in the original recipe is a blend
of flours also from the cookbook. So, to get a dozen scones I had to have the
flour blend already prepared so I could take the required amount from the
larger batch, add several more ingredients to the flour blend, and then put all
the ingredients together to make the dough. And it really wasn't that easy a
dough to handle.
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| Gluten Free Scones |
Now, it's 2015 and I have this recipe down to six basic
ingredients plus whatever I'm using for the treat, such as chocolate chips or
raisins or blueberries.
I use Gluten Free Bisquick pancake mix and so do away with gums and egg
replacers, as well as reduce the amount of baking powder and baking soda
required. And the dough is much easier to handle.
In 2010, anyone who baked gluten free goods expected to have
to make flour blends in large batches and store them for use in recipes. We had
blends of all sorts; rice, bean, corn, and potato flour blends were staples in
the pantry, all stored in airtight containers.
This meant buying all these different kinds of flours and blending
them in varying mixes and ratios and adding enhancers such as gums and egg
replacer. I needed a pantry to store the equivalent of a couple of bags of
wheat flour.
Now I have Gluten Free Bisquick Pancake Mix and Pamela's
Gluten Free Bread Mix in my pantry.
It's a hell of a lot easier to bake gluten free in 2015 than
it was in 2010.
