I admit that I’ve been a bit of a chicken about trying gluten-free (GF) baking. Though I’m a relatively accomplished baker, the list of ingredients for many GF recipes left me quaking in my boots and I’ve studiously avoided it. Cooking GF for my sister has not been a problem because most things I cook are naturally GF, but I usually just ask her about what kinds of bread or whatever else she might need when she visits and just go out and buy it. Leave it to Shauna of GlutenFree Girl to get me out of my GF baking rut. She threw down a Thanksgiving GF baking challenge and how could I possibly say no?
But I was still a wee bit nervous.
So I decided to start simple and adapt our pumpkin scones recipe, which would make a delicious addition to the Thanksgiving breakfast table. I like to make Thanksgiving breakfast the night before so the morning gets off to an easy start, and it’s so refreshing to wake up with breakfast ready to go, especially since the rest of the day will be spent in and around the kitchen.
I found GF ingredients at Target. How easy was that?
For the scones, I used 2 cups of the GF baking flour and 1/2 teaspoon of xanthan gum, which is the replacement for gluten. The Bob’s Red Mill flour mix has garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour, and is easy for a beginning GF baker to start with.
Mixing was a snap, no different from our regular recipe, though I did add a tablespoon of milk toward the end of mixing to pick up the loose bits of flour laying in the bottom of the bowl. The dough shaped nicely and baked up beautifully. From the exterior we couldn’t see any difference. The real test was in the tasting, and Michael gamely cut into one and took a bite, then another, and gave me a big look of surprise and said he couldn’t taste a difference. We could have done a blind taste test with the regular and GF scones and would have been challenged to tell which was which. Now I call that a successful first GF baking experience.
There’s a bunch of us participating in Shauna’s GF Thanksgiving challenge, so make sure you check out Gluten-Free Girl and the Chef for links to the other blogs. And thank you, Shauna, for the challenge! Between you and my fabulous sister I might actually get this gluten-free baking thing down.
And while you are over at Shauna’s blog, make sure you check out the incredible giveaway they are offering to get you started on gluten-free baking! Prizes include:
- 3 copies of their fabulous cookbook,
- a collection of all the gluten-free flours necessary to bake from their cookbook,
- a grab bag of spices and oils that might be necessary to bake from their cookbook,
- a baking package, including jelly roll pans, a Silpat, tart pans, etc., and
- a Kitchen Aid Mixer!
[Updated January 15, 2011.]
Gluten-Free Pumpkin Scones
- food processor with blade attachment
- small bowl
- large mixing bowl
- baking sheet, greased or lined with parchment paper
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (plus extra for dusting)
- 1/2 teaspoon xanthan gum
- 1/3 cup granulated sugar
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 tablespoons cold unsalted butter (cut into small pieces)
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raisins or golden raisins
- cinnamon & sugar mix
- Move the oven rack to the lower-middle part of the oven. Preheat oven to 400° F/200° C.
- In food processor bowl, mix the flour, xanthan gum, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add the pieces of butter and pulse about 10 to 12 times. The mixture should resemble coarse cornmeal.
- In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.
- Pour the flour mixture into the large mixing bowl and add the raisins. Stir in the pumpkin mixture until large dough clumps form. Press it all together with a spatula, making sure you don’t have any loose bits of flour.
- Flour your hands well. Place the dough on a lightly floured surface and pat into an 8-inch circle about 3/4-inch thick. Brush milk on the top and sprinkle with cinnamon and sugar mix.
- Cut into 8 triangles and place them on the prepared baking sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool on the baking sheet for 5 minutes and serve warm or at room temperature.
More Gluten-Free Recipes for Thanksgiving
More from Gluten-Free Thanksgiving 2010
Not Without Salt | gluten-free chocolate biscotti
The Mommy Bowl | gluten-free bread
Smith Bites | gluten-free celery root soup with cashew cream
Food for My Family | Gluten-Free Apple Pie Cheesecake
Rookie Moms | chocolate peanut butter brownies
Adventures of a Gluten-Free Mom | gluten, dairy and egg free crescent rolls and cinnamon rolls
Eat the Love | Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom
The Art of Gluten-Free Baking | gluten-free pumpkin pie
Sophisticated Gourmet | cranberry-almond-coconut macaroons topped with chocolate
Cook It Allergy Free | Cornbread and (Shauna’s) Crusty Bread Stuffing
Lexie’s Kitchen | dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling
Recipe Girl | an entire Thanksgiving menu, gluten-free
My Madeleine | butternut squash soup.
The Sensitive Pantry | gluten-free brown sugar hand pies
Art and Lemons | gluten-free rustic squash tarts
Bellalimento | Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling
Gluten-Free Easily | candy carrot coins
Dish Towel Diaries | kale Caesar slaw
A Baking Life | gluten-free gingerbread cake
Cannelle Et Vanille | sweet potato and crabapple clafoutis
Who Ate My Tomato? | gluten-free squash tart
CakeSpy | Gluten-Free Turkey Meatloaf Cupcakes
Blue Bonnets and Brownies | apple and pear cobbler
Wasabimon! | gluten-free butternut squash pie
Chez Us | gluten-free apple crisp