Category: Revisit

Gluten-Free Cheese Scones

We used to eat these scones a lot in the past whenever we ran out of bread. They’re quick and easy. Yesterday’s experiment with a gluten-free mix was not a total success, but gave some good pointers. Needs revisiting – maybe with xanthan gum to see if that makes a difference, as the recipe is so quick. The original recipe is from The Big Book of Bread: 365 Recipes for Bread Machines and Home Baking

Ingredients:

  • 15 g roughly equal of flax and chia seeds, ground
  • 210g flour mix #2
  • 1 T baking powder
  • pinch salt
  • pinch cayenne
  • 40g butter, diced
  • 115g parmesan, grated
  • c 150ml water

Method:

In theory, it’s dry, rub in butter, add ‘milk’ (water in my case) to make a dough, roll out and bake 15 min at 200. In this case, I added too little water, and after 10 minutes in the fridge it was dry and almost crumbly. Inspired, I added more water, another 10 mins in the fridge, and then added flour mix to the outside of the dough as I rolled it out. Suggest this step is curtailed via addition of a quarter cup up-front … I also screwed up the addition of flax and chia, and instead of adding to 210 of flour I added to 360, mixed, and then realised my mistake and backed it out. So, all told a bit of a scramble. The parmesan should also really be 115 in at this stage and a further 25g to sprinkle on top before baking.

However – results were good. We rolled them out too thinky, but some that I rolled out fatly towards the end rose well. The others had promise – not too firm, but nicely browned. So, to be repeated.

I’m currently fermenting some zucchini for a gluten-free sourdough zucchini bread. I think Imma make it with the fermented honey water. Eggs => basket.

Update:

I made these again, without the screwups. Rise was terrible; however, the addition of oat bran made for an interesting texture (light) and colour (deep brown). Will try again, with the slurry as slurry, and with the temp a little lower.

Yesterday’s Recipe-Free, Gluten-Free Flatbreads

Driven by necessity, or at the very least to use some turnips (with carrots, in a ‘spicy carrot pita pocket’ or some such, from River Cottage Veg Every Day) I hacked the following yesterday:

Flour Mix / Starter: Same same but different – actually not different at all. I just used the mix I had re-fed in the morning after the pancakes. Waited a couple of hours and harvested what I could.

Ingredients:

  • 2 cups flour mix
  • 3 oz starter (following prior thinking, reduced relation to flour mix – the flour mix is at 66% of previous quantity, and the starter is at 55%)
  • 15 / 15 / 60 flax / chia slurry
  • 1 cup of water (this was a mistake – I intended on lowering to 2/3 and plain forgot. However, I didn’t add in the usual ‘splash’)
  • 1 tsp salt

Method:

I mixed the slurry cold, and let sit for 10 mins. Then, when hydrating my starter with the 1 cup of water, I also added in the slurry and mixed with care. Not sure it made any difference, per ‘thought’ below. Added both to the flour and salt, gave it about 1.5 mins on 2nd speed in KitchenAid, and carefully placed in gastronorm.

Here’s where things departed. The weather was a lot cooler through the day yesterday, tho with warm spells, and that may have played a part – as might have the 55% to 66% shift in the starter to flour ratio. In any case, this dough developed over about 6 hours, and probably could have handled some more. Usually, my dough has doubled after 2 or 3 hours. I am wondering if it was the lingering impact of the ginger bug, and indeed (post the comments in The Art of Gluten Free Baking) have placed a half liter of both ginger bug and ‘honey water’ or mead to start fermenting on the side.

In any case, with some trepidation I turned out the dough and found it to be spongy but workable, if a bit fragile. I cut portions w/ a bench knife and used plenty of flour mix to roll these out. I reasoned that the mix would not be very likely to blend in with the dough since the latter was a product of many hours’ development.

I was able to work the dough with a rolling pin and created 9 unequal sized flatbreads (unequal due to my desire to move quickly up front, which I see now was unnecessary) which I then let rest for about 35 minutes. They could maybe have done with a little longer – but the usual enemy (hunger) was snapping at my heels.

I used a Le Creuset solid grill pan, heated for about 10 minutes, to cook the flatbreads. I brushed each with a little dark sesame oil (for S&G) and gave them maybe 4 minutes each side. The dough did not bubble up as much as conventional dough has done – the flatbreads, when done, were not something that could be sliced open – and it seemed I needed a little extra heat than when doing the same process with gluten flour.

That said, I won’t be filing this under ‘failures’. The flavour was good, even if the texture was a little dry and crumbly. I was thinking that for flatbreads, perhaps garbanzo flour in lieu of soy? No idea why. Also: Can using oat bran make for better whole grain but non-gluten products? In Europe, there doesn’t seem to be the problem of oats being ‘infected’ in the same way.

All that aside, I have made (and eaten) both better and worse flatbreads. Maria Elia has a great cardamom flatbread recipe which I think I will try with this flour. Not sure how to stop the oil soaking in as much – perhaps to do with the porous state of the grains post the long rise? Add oil to the mix and cook dry?

Flavour: 6/10
Consistency: 6/10 (could be improved – were better the next day)