Gluten Free Garlic Herb Scones Recipes

GLUTEN-FREE GARLIC HERB SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix flour, baking powder, and xanthan gum together in a medium bowl. Cut in butter using a pastry cutter or 2 knives.
• Whisk half-and-half, eggs, and egg whites together in a separate medium bowl. Pour over the flour mixture. Add 2 tablespoons basil, 2 tablespoons thyme, garlic, and salt; mix until dough comes together.
• Create 6 rounded balls of dough and place on the baking sheet. Sprinkle remaining basil and thyme on top.
• Bake in the preheated oven until bottoms and edges turn golden, about 20 minutes.

GLUTEN FREE SCONES

Steps:

• Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
• Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
• Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
• Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
• Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
• Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.

GARLIC AND HERB QUINOA

Steps:

• Place the vegetable broth, quinoa, garlic powder, and tamari in a saucepan over medium-high heat. Bring the broth to a boil and immediately reduce heat to a simmer. Cover and cook for about 15 minutes.
• Add the red pepper (if using), green onions, garlic, and basil to the quinoa, and continue to simmer for another 5 to 8 minutes.
• Serve warm.

GARLIC AND HERB SAVORY KETO GLUTEN FREE BISCOTTI

Steps:

• Preheat the oven to 350F; line a large baking tray with parchment paper or a silpat liner.
• Whisk together the almond flour, flaxseed meal, coconut flour, garlic powder, Italian herb mix, baking powder, salt, and black pepper in a medium bowl.
• Whisk in the olive oil, and then whisk in the eggs. Let the batter sit for 3 minutes to thicken slightly.
• Pour the batter out onto the prepared baking tray and spread it out to a rectangle about 8 to 9 inches long by 4 to 5 inches wide. Bake for 10 minutes at 350F.
• Turn the oven down to 300F.
• After baking for 10 minutes, cool the loaf for 10 minutes, and then use a serrated knife to slice the loaf into biscotti on the slight diagonal into ½-inch thick slices (you should get about 15 slices).
• Arrange the biscotti on the baking tray and bake until golden, about 35 minutes at 300F, flipping the biscotti over once halfway through.
• Turn off the oven and let the biscotti cool in the oven (I leave the oven door closed, but you can leave the oven door ajar if the biscotti start to get too dark).
• Store in an airtight container at room temperature for up to 1 month.

GLUTEN-FREE GARLIC HERB SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix flour, baking powder, and xanthan gum together in a medium bowl. Cut in butter using a pastry cutter or 2 knives.
• Whisk half-and-half, eggs, and egg whites together in a separate medium bowl. Pour over the flour mixture. Add 2 tablespoons basil, 2 tablespoons thyme, garlic, and salt; mix until dough comes together.
• Create 6 rounded balls of dough and place on the baking sheet. Sprinkle remaining basil and thyme on top.
• Bake in the preheated oven until bottoms and edges turn golden, about 20 minutes.