High-Maintenance Diet Meets Yummy Scones
I have a bazillion food allergies. The most severe and the hardest to avoid is my allergy to gluten. Anything that has almost any kind of grain, I cannot eat; wheat, barley, oats, spelt. Rice is almost the only grain I can eat. And I eat a ton of rice. I’m doing really well with reading labels and finding a variety of foods that I can eat. I get pretty sick when I cheat, so I’m really good most of the time. The hardest things to not cheat with are baked goodies. So as part of my things to change/do this next year, I decided to learn how to bake good stuff with rice flour. My first attempt was last night. I made some cranberry/blueberry scones using rice flour and Xathum gum-which does essentially what gluten does in flours; holds it together.
The outcome: Mmmm. They were more dense (denser?) than regular scones. I expected this because rice bread is much more dense (again, denser?) than wheat-based breads. But I was very pleased with myself this morning as I drank coffee (from my new French press) and ate a scone.
*grins and rubs belly*
The outcome: Mmmm. They were more dense (denser?) than regular scones. I expected this because rice bread is much more dense (again, denser?) than wheat-based breads. But I was very pleased with myself this morning as I drank coffee (from my new French press) and ate a scone.
*grins and rubs belly*