Riceflourscones Recipes

RICE FLOUR SCONES

Steps:

• Preheat oven to 425 degrees F.
• Line baking sheet with parchment paper.
• Place flours, baking powder, baking soda, xanthum gum, salt and sugar in food processor.
• Pulse on and off just enough to combine ingredients.
• Add butter and pulse 15-20 times until the mixture resembles coarse meal.
• With a fork or whisk, combine eggs and yogurt in a small bowl.
• Pour over flour mixture in the food processor and process for about 10 second or until dough forms large curds.
• Turn dough onto counter, form into circle and cut into triangles.
• It will not be as stiff as"normal" doughs, so you have to treat it very gently.
• Bake about 12-15 minutes until a light golden brown.
• You can add a variety of things to this basic recipe to make them taste pretty decent.
• Just about any flavorings, fruits, etc.
• can be added.
• Just be prepared to adjust accordingly for the difference you will find with the moisture of the batch.
• Do not handle this dough any more than you have to-- it’s one of those doughs that needs to be done “just so”.
• Too much of one thing will give you sand, too much of another will give you goo.

RICE WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
• Mix egg yolks in a separate bowl using a hand beater. Beat in rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla extract, and salt just until smooth. Fold in stiff egg whites.
• Spray the preheated waffle iron with cooking spray. Cook waffles until golden brown and the iron stops steaming, about 5 minutes per waffle.

GLUTEN-FREE SCONES

Steps:

• Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
• Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
• Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
• Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
• Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

LEMON GINGER SCONES WITH BROWN RICE FLOUR AND AGAVE NECTAR

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk together the egg, milk, agave nectar, lemon zest, lemon juice, and ginger in a separate bowl; stir into the flour mixture until moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2-inch-thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.