Sunny Summer Citrus Scones (gluten & dairy-free, vegan)

 Summer may be almost over the horizon, but it's not too late for one more delicious celebration of the bright fresh flavors of this season. These scones are light, tender, buttery and delicious... and also free of most common allergens. I hope you enjoy them.

Sunny Summer Citrus Scones

vegan + no wheat/gluten, dairy, eggs, soy, almonds, rice, potato, sorghum

Makes about ten 2-3" scones

(Bake for about 18 minutes)

 

Preheat oven to 350 F* 

Make (non-dairy) "buttermilk

Combine, and let sit until needed ~

1/3 alternative milk (I use SoDelicious Unsweet Original coconut milk)

2 Tablespoons lemon juice 

(bottled juice is fine, but I used the juice from the lemon I zested for this recipe- zest first, then juice)

Dry ingredients

In a large bowl, combine:

2 cups gluten-free flour mix (I use 1 cup each of millet flour** and arrowroot starch)

 (plus more for rolling out dough)

2 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum***

1/2 teaspoon salt

Whisk together very thoroughly. The texture will change when they're well-enough combined.

Partly mixed...

Fully mixed...

See how the texture changed there? 

(The xanthan gum is activated by two things: movement and hydration. Mixing begins the process, which is completed after the liquid is added.)

Cut in***&

1/3 cup butter alternative (I use Spectrum palm kernel oil shortening)

  

Wet ingredients

- the "buttermilk" mixture

3 Tablespoons honey (or agave nectar- though it may change the texture- see link in notes on flour)

1 1/2 teaspoons vanilla

zest of 1 small orange -and- 1 lemon 

(if your orange and lemon are large, only zest half of each)

Stir together and add to dry ingredients. Start stirring together, then add

2 teaspoons melted butter-flavored coconut oil

(plain coconut oil will still give a nice, buttery texture- I just like the flavor boost of the buttery kind)

Stir until combined, and dough starts to thicken. ***&&

 

Turn dough out onto surface lightly dusted with gluten-free flour mix.Gather dough together. Gently pat it out, fold it over onto itself; repeat a few times. Pat or roll until about 3/4- 1" thick. (They will not rise much as they bake. The height of the dough will probably be the height of the finished scones.) Cut using sharp cutter, dipping cutter in flour mix between cuts so the dough won't stick as badly. Set scones on parchment-lined baking sheet, leaving space between them. Gather scraps together, pat out and cut more scones. Repeat until all dough is used.

Bake at 350 degrees Fahrenheit for 15-20 minutes, until bottoms are a light golden brown. Transfer to a cooling rack. If left on the pan, the bottoms will continue to cook, making them tough and overly dark. Store airtight in the refrigerator; eat within 3-5 days.

Enjoy!

 

-------

*My oven is a small, gas-powered RV oven. It cooks high and unevenly. If you have a standard oven, you may need to bake at a higher temperature- like 375 or 400.

**Note on flour: You may need to adjust the amounts of liquid and fat. If you're using a more coarse flour, use 1/3 cup each of milk and shortening. If your flour is more fine, you may need to increase both to 1/2 cup. 

See my post on brands of millet flour and their textures for details (also, a note on agave nectar):

https://sticks-and-twigs.blogspot.com/2020/09/matters-of-flour-and-sweet.html

*** Xanthan gum serves a purpose similar to gluten in wheat flour. I know it's expensive to buy a whole bag, but you only use a small amount per recipe so it lasts a long time. The difference it makes is important, so it is definitely worth the investment.

***& Cutting in:

I use a pastry blender. You can also work the shortening in using your hands. Either way works fine. 

***&& As mentioned above, the xanthan gum is activated by movement and hydration. You don't want to over-mix the dough, but keep stirring just until it thickens. The change should be pretty obvious, as in just a few moments it goes from almost a batter consistency to a soft dough.

 

 

Matters of Flour and Sweet

 There is a reason that I haven't posted many recipes over the past several months. I've been struggling with the texture of my bakes; trying to figure out what changed them. Finally, I think I've solved the mystery. Two factors have been at play: flour texture and changing sweetener

*Flour

I use millet flour, mixed with arrowroot or tapioca starch, because these are the only alternative flours that my body will currently tolerate. In the past, I would stock up on millet flour through the Azure Standard company. Azure is a natural foods co-op that delivers nearly nationwide. They carried "superfine" millet flour, which was processed in a unique way that resulted in a very fine, soft flour. Now that we live on the road, it's not as simple to be a part of Azure. I did place an order when we planned to be home last winter, but the magical millet flour was out of stock. They'd had large quantities on hand, and then it suddenly all went away. I suspect that someone, maybe a chain of health-food stores, swooped in and bought all of it. That's frustrating and feels a little unfair. With that option gone, I had to start relying on what's available in stores. This was probably good in a way. Since I publish recipes using this specific flour, it's good for me to know that people may have trouble finding it. There are a couple of primary brands that produce millet flour. Sometimes I'd find one; sometimes the other. One time I filled my canister with what I had on hand, which was a mixture of the two brands. As I put the canister away, I noticed something strange. It almost looked like sand art.

That day, the lights started to dawn. I suddenly realized that my struggles with baking just might be due to differences in flour! 

A more coarse flour will not absorb liquid or fat as well. This would explain why I would follow my own recipe exactly, and end up with something closer to pancake batter than scone dough! After thinking through which flour was the lighter layer, I thought my problems were solved...but still faced struggles with almost every bake.

Finally, I went online and ordered some of both the usual brands of millet flour, as well as a third brand I found on Amazon. 

 

 

I opened all three and did a side-by-side comparison. Can you see the subtle color difference between them?

I picked up a pinch of each flour and rubbed it between my fingers. One of the standard brands felt silky and fine (the one in the middle). The other, darker flour (on the left) had a gritty feeling. The third brand fell somewhere between gritty and smooth. I finally had my answer!

Because I hate to waste food, I mixed all three in my canister rather than throwing out the coarsest one. Together, the texture is not bad. Now I know, though, which one works best for me. If I can't find the smooth one in stores, I can always buy it online. I'm sure you're waiting with bated breath to know which was the winner. 😉 I won't keep you in suspense any longer...

And the winner, of the finest, most silky millet flour award, is...

Bob's Red Mill! 

Also...it's a good thing I had these pictures. As I wrote this, I was thinking it was Arrowhead that turned out to be the finer flour. I had to go back to this side-by-side to remember which was truly the best. And..it's Bob's! Not that Arrowhead is not a good flour. It's just a slightly coarser grind, almost like a semolina wheat flour. You can use it, and it will work very well, as long as you use slightly less fat and liquid. The Relative flour would also work fine, as long as adjustments are made. Should I add notes to this effect with my recipes? That the amounts need to be adjusted slightly, depending on the brand of flour? It does affect the results. Yeah, I probably will. 

The other discovery I recently made did not require the same degree of research, but did solve a bewildering problem.

* Sweet

Over the past couple of months, sometimes my scones would have this funky texture. Rather than being light and tender, they would seem gummy and rubbery...almost stretchy. It was very odd. Recently, I had two different scone recipes that sounded good, so I made them both on the same day. I used honey for the first, but that emptied the bottle. For the second batch, I switched to agave nectar. They're both liquid sweeteners, so this should be fine, right? Ha! 

The first batch, a recipe I'll be sharing soon, turned out beautifully. The second had that same odd, wet, rubbery texture.  Aha!!! It was...the agave nectar!

Though both are liquid sweeteners, there is something about agave nectar that changes the whole result. 

I'd switched to agave nectar, as honey is a little higher on the glycemic index and can be inflammatory. Now I know that agave nectar changes things in a way that I do not enjoy.

My new options: use honey, but use less of it. Use another sweetener.

I'd been boosting the sweetness level in the recipe and had actually doubled the amount of honey. I'll try backing it off again and see what I think. I've also thought of using coconut nectar instead. That is fairly low on the glycemic scale, but has a different, almost caramel-like flavor. Will it be too strong a flavor? Will the change it brings be tasty or a little too much? I'll let you know. 

~ Thank you for joining me on this fascinating journey 😉 into the science and alchemy of alternative baking. I hope it's proven informative and helpful.

Thanks for stopping by.

"Everything-free" ~ "Buttermilk" Waffles (dairy-free + vegan + gluten-free)

 Happy National Waffle Day!

 

I celebrated by mixing up a batch of my "everything-free" waffles, and they were delicious! I am always tinkering with my recipes, aiming for the best possible texture and taste. This is a revised and updated version of the waffle recipe I shared before. 

These are crispy on the outside, moist and tender on the inside. My husband, who does not live gluten-free, enjoys them. They're not just "okay for gluten-free," but actually good, normal waffles. Enjoy!

"Buttermilk" Waffles  (vegan + gluten-free)

free of: dairy, eggs, gluten, soy, almonds, nightshades

Makes about twelve 3-4" waffle sections/ three batches in my waffle baker

*Make egg replacer ~ flax gel: 

Combine in a small saucepan~

1/3 cup water

1 teaspoon flax seeds

Bring to a boil; keep at a low boil for 1 minute. Strain gel into a bowl and let cool.

(the flax seeds can be saved & added to another meal, such as hot cereal or muffins, to boost nutrition)

*Make "buttermilk"

1 cup alternative milk (I use coconut milk- SoDelicious Unsweet Original coconut milk)

1 Tablespoon lemon juice  (doesn't need to be fresh- the bottled kind is fine)

Combine and let sit to curdle until needed

 

Dry ingredients: combine in large bowl and whisk thoroughly

2 cups gluten-free flour mix

~ I use 1 cup each of millet flour and arrowroot starch

3 Tablespoons coconut sugar

1 Tablespoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

(You can use another starch, like tapioca, but arrowroot seems to give a lighter texture)

(I'll be doing a post soon on different brands of millet flour and which I prefer)

Wet ingredients: combine in a small bowl

*the "buttermilk" mixture

*3 Tablespoons of the flax gel

1/3 cup neutral-flavored oil (such as canola or grapeseed)

1 1/2 teaspoons vanilla extract (optional, but yummy)

Stir or whisk to combine, then add to dry ingredients. Start mixing, then add:

1 teaspooon melted butter-flavored coconut oil

(If you add the coconut oil to the wet ingredients first, the cool milk will cause the oil to harden into little granules. It mixes in better if you add it after the milk is partly combined with the dry mixture.)

Continue whisking or stirring until well combined. You will be able to tell when the xanthan gum has been activated, as the batter will suddenly thicken. Let batter rest while the waffle iron heats.

Gluten-free batters are notorious for sticking, so I spray the waffle iron lightly with baking spray before every batch. Bake for 3-4 minutes, or until a nice golden brown. Remove to cooling rack, to keep them crisp. Store airtight in the refrigerator. I like to reheat mine in the toaster. The microwave doesn't revive the crisp like the toaster does. Use with 3-5 days.

 

Notes: 

-You can certainly use plain coconut oil, rather than butter-flavored. I just like the subtle flavor boost that the buttery kind gives. If you skip the coconut oil altogether, the waffles will tend to be more crunchy and hard, rather than crisp.

 -The xanthan gum is important. I know it's expensive to buy, but since you only use a tiny amount per recipe, it lasts a long time. Xanthan gum mimics gluten in baked goods, lending them structure. It is activated by motion and hydration. I whisk the dry ingredients together thoroughly, until I see the texture change. It's pretty interesting to see that shift. Once I add the liquid, I make sure to stir or whisk until the xanthan gum is further activated, and the batter thickens. You don't want to overmix, but that's  not as big an issue as it would be with gluten-bearing flours. Gluten-free flours are more forgiving.

-I use coconut sugar as part of my over-arching scheme toward lower-glycemic eating and fighting inflammation. Millet flour and arrowroot starch are resistant starches, and are supposed to be lower on the glycemic scale (meaning that they have a lesser impact on blood sugar levels). They are also, according to what I've read, non-inflammatory. Not that these waffles will not impact your blood-sugar at all, but the effect will be less than with standard flour and sugar. I rarely use any topping on them; just a bit of non-dairy butter substitute. They're so tasty that I rarely miss syrup. If I'm wanting that extra touch of sweetness, I'll drizzle them with a little bit of coconut nectar ~ also supposed to be lower on the glycemic scale, from what I've read.

-I use millet flour and arrowroot/tapioca starches...because they're the only ones my body will currently tolerate. Millet flour can be hard to find, but is often available from health food stores, and can be found online through Amazon. It's quite likely that other gluten-free flour blends would work well in this recipe, but I'm not able to test that theory as most of them contain things I can't tolerate. If you try a variation, I'd be interested to hear how it works out.

 

~ Thanks for stopping by and happy eating!

 

   

Simple Chicken Two Ways with Golden Coconut Rice and Roasted Broccoli

This is a good example of how I accommodate different food needs/preferences, within the same meal. I love Paprika Chicken, but my husband does not. He can have garlic, but I can't. This is a very simple way to put something on the table that works for us both. I cooked egg noodles for my husband, as I didn't know whether he would like the rice. (He loved it!)

My dinner (Paprika Chicken):

His dinner (Lemon Pepper Chicken):

 This whole dinner was ready in about one hour. 
For those who can bake the chicken and broccoli together, it would be even faster.
Simple Chicken Two-Ways
2-6 servings, depending on appetite 
(We're both over 50 with low activity level. When feeding our four growing kids, I would have doubled this, at least.)
Preheat oven to 375 degrees F.  
1 package (around one pound) boneless, skinless chicken thighs
       Check each piece carefully- I sometimes find small bone shards.
       Chicken breasts would also work well, but the cooking time might be shorter.

Line baking sheet or dish with foil or parchment. Pinch into a ridge down the middle, to keep flavors from mingling during baking. (This might not be strictly necessary, but for us- we can't have garlic or paprika wandering onto the other side.)

Add chicken pieces to prepared dish or pan. For us, I do Paprika Chicken seasoning on one half and Lemon Pepper Chicken seasoning on the other.

[Paprika Chicken]:
Olive oil- spread a bit of olive oil on the top of each chicken piece
Salt
Pepper
Paprika
Sprinkle each piece with salt, black pepper, and a bit of paprika
Lemon zest - sprinkle a bit of fresh lemon zest on top of each seasoned piece.
     (I was generous with mine- I love lemon)

[Lemon Pepper Chicken]:
Olive oil- spread a bit of olive oil on top of each chicken piece 
Garlic powder
Lemon Salt (we use Falk Salt citron salt, bought on Amazon) 
Black pepper
****A Lemon Pepper seasoning blend from the spice section would work just as well*** 

Sprinkle each piece with garlic powder, lemon salt and black pepper (or lemon-pepper blend). I break down the lemon salt flakes in a small mortar and pestle before adding to the chicken.

Bake at 375 for about 30 minutes, until chicken is cooked through (juices are clear and internal temperature has reached 165 degrees F.)

(Start heating water- if pasta or noodles are needed as a substitute for the rice)
(Start heating water and coconut milk for rice)


Roasted Broccoli
Fresh broccoli- about four good-sized crowns
Olive oil
Salt

Cut broccoli florets from stem and trim any bad bits. The baking time will depend entirely on the size of the pieces you cut. I do ours in chunks of one to two inches at the widest part with an inch or two of stem. Toss with olive oil and salt. Arrange on a shallow-rimmed baking sheet, leaving at least an inch between pieces. This is important, if you want roasted, rather than steamed, broccoli. You will get better results if you do two or three batches, rather than crowding it all on one pan.

Bake at 375 for 10-12 minutes, until undersides are nicely browned.

We have a small RV oven, so I have to cook the chicken and broccoli separately. In a regular-sized oven, you should be able to bake them at the same time, on two racks. Make sure that the bottom rack is not too close to the element, and keep a close eye on what cooks on the lower rack, to prevent burning. With both in at the same time, and opening to door to put in broccoli and take it out, the chicken will take slightly longer to cook.


 Golden Coconut Rice
1 3/4 cups water
1 can (13.5 oz) thick coconut milk (I use Native Forest brand)
1 teaspoon turmeric powder
1/2 teaspoon salt
(1/8 teaspoon black pepper)***
2 cups Jasmine rice

In a medium saucepan that has a lid, bring the water and coconut milk to a boil. Add rice and seasonings and stir well. Cover. *Do not life the lid while cooking!* The rice needs to steam.
On our stove, I cook the rice, covered, on low for 10 minutes, then turn off the heat and leave the rice to sit, still covered, for 10 more minutes.

***The black pepper is optional. We liked it. I added it because I've heard that black pepper helps the body absorb or use turmeric to best effect. Coconut oil and turmeric are both said to have anti-inflammatory properties.

*Cooking order that worked for me:
-start oven heating
-prep chicken
(fill pot, start water heating for pasta)
(start prepping broccoli)
-chicken into oven when it's pre-heated
-start heating water and coconut milk for rice
-finish prepping broccoli
-broccoli in to cook
-rice and seasonings in
-next batch of broccoli in
-pasta in
*

So, there you have it- one simple, easily adjustable meal. I hope this helps ease some of your dinner-time frustration.

Thanks for stopping by. :)




     

How do I do it? Juggling food preferences and tolerances when making meals.

I have a whole laundry list of foods that my body does not handle well. My husband's list is dramatically shorter. People have asked me how I juggle this; whether I cook separate meals or expect everyone to only eat what I can eat. Now it's just the two of us, but some of our four kids were still at home when we started figuring out my food issues.

The answer to those questions is... yes.

To handle this complex issue, I've done a little of both (accommodation and it-has-to-be-what-I-can-eat) . For a while, to help me break out of the bread habit, I asked my family to not have wheat bread in the house. They were so kind to go along with that! Bread was one of the hardest things for me to let go of. It helped so much to have the support of my family in that. Only one of our kids needs to be gluten-free. The rest of them do not enjoy gluten-free bread. They were so gracious in this! We did shift to only gluten-free pasta and noodles, and they liked the alternatives well enough to be fine with that. Their cooperation was a tremendous help. I did shift all my baking/cooking to what I and our daughter can have. As my skills have improved, they've lived gladly with this change.

I would often cook the same basic meal, with a couple of alternatives. This goes along with my general approach to the kids' food preferences over the years. I've never been willing to cater whole separate meals. That just makes no sense to me. I would, within the family dinner, leave some flexibility. We had one child who could not stand creamy sauces on pasta. When I made that kind of meal, I would put some of the cooked pasta aside for him before adding the sauce. If I was making something that I knew one of the kids could not stand, I made sure to do it when there were leftovers or sandwich materials that they could have instead. I was not making them a separate meal, but letting them have something else that they prepared for themselves.

My one big hard line at the dinner table was: do not be rude to the cook! I have zero tolerance for rudeness to the person who just worked to put food in front of you. "Do I have to eat this?" with an expression of disgust...no deal. But I understand that people have different preferences and things they truly cannot stand. One of our kids can't stand tacos. One can't stand the texture of "boiled" meat (stew, corned beef, etc.) One is not a big fan of scones and biscuits. When those feelings were expressed in a courteous manner, I was absolutely willing to work with them. They did not have to eat things that made them gag, but they could not be rude at my table. I think that's an important life lesson for kids to learn. My mom gave that grace to me, with things I couldn't stand, and I gave it to our kids.

Now that it's just the two of us, and my food world has become increasingly limited, here's how I handle it: each week's meal plan includes things that work for both of us, things that are only for me, and things that are only for my husband. For example, one night I might make spaghetti for my husband while I eat leftovers. The next night, I'll make something that works for me but that he really doesn't like. He has his leftover spaghetti, so he's provided for. I balance this system with making things that work for both of us. Sometimes, I adapt within the same meal. With Shepherd's Pie, for example, I top half with mashed potatoes for my husband and the other half with mashed sweet potatoes for me. A couple of times a week, I'll make a pot of soup that only I will enjoy and that's what I eat for my lunches.

This works, because I don't have actual food allergies or Celiac disease. I have a long list of intolerances, diagnosed through blood tests and experience, but not actual allergies. Because of this, the possibility of cross-contamination is not a life-threatening issue for me.

"Everything-free" Honey Butter Biscuits...or Scones

I have been stuck in a debate over whether to call these biscuits or scones. The sweetness tips the scale toward scones, but I love the rhythm and alliteration of the name Honey Butter Biscuits. Can they be both?

See the rise on those? They turned out beautifully!

They are free of gluten, dairy, eggs, soy, almonds, sorghum, and nightshades. If you use a special baking powder (and a substitute for the xanthan gum, they can be corn-free too. (see note below)>>

This is a recipe that I just came up with a couple of days ago. I made them for the first time yesterday morning (my birthday) and they made a delicious part of my breakfast.

The idea was birthed from thinking about biscuits topped with butter and honey. I suddenly wondered how it would work to put the honey and butter into the biscuits themselves. I am loving the results! These are tender, with a nice crunch to the bottoms. They have a pleasant, light sweetness from the honey, and a buttery feel from the coconut oil. They paired beautifully with my mug of lemon balm tea cooled with coconut milk.

"Everything-free" Honey Butter Biscuits
free of gluten, dairy, eggs, soy, almonds, nightshades, rice (and corn)

makes about 12, using a 2" cutter
preheat oven to 375 or 400 Fahrenheit ****
Line your baking sheet or pan with parchment paper (or lightly oil)

"Buttermilk"
1/2 cup non-dairy milk  
      (I use Silk or SoDelicious unsweetened original coconut milk beverage)
1 Tablespoon lemon juice
Set aside until needed.

Dry ingredients
2 cups gluten-free flour (I use 1 cup each of millet flour and arrowroot starch)
2 teaspoons baking powder
1/2 teaspoon xanthan gum*
1/2 teaspoon salt

Combine dry ingredients in a large bowl and whisk together thoroughly.
Cut in:
1/2 cup Spectrum palm-kernel oil shortening/all-vegetable shortening
   (Other butter alternatives, such as Earth Balance buttery sticks, should work well) 

Wet ingredients
1/4 cup liquid honey***
2 teaspoons melted buttery-flavored coconut oil
Stir together, then add, along with the soured milk.**
Make a "well," or small hollow, in the middle of the dry ingredients. Pour the wet ingredients into the well, then mix together, using a fork.

 Isn't that a beautiful dough?

Scoop dough onto a surface dusted with more gluten free flour (a tablespoon or two each of millet flour and arrowroot starch, mixed together). Gently fold dough over onto itself several times, then pat out or roll to about 1 1/4" thick. Use a sharp cutter, dipping in flour between cuts.

Place rounds on prepared sheet, leaving  an inch or two between them.
Bake for around 18 minutes, until they're cooked in the middle and the bottoms are lightly golden brown.
Transfer to cooling rack so bottoms don't continue to cook on the hot pan.

>>Leftover gluten-free baked goods are better when warmed. I've found that 9 or 10 seconds in the microwave works well for a single item (biscuit, scone, muffin). This restores its soft, light texture. 

****Biscuits and scones usually cook at 400 or higher. Because our oven is quirky (a very small, gas-powered RV oven) I've had to lower the baking temperature. If you're using a normal oven, and it doesn't run hot, you could safely bake at 400. An inexpensive oven thermometer is a good way to find out how accurate the settings are on your oven. If things always seem to over-brown before they're cooked through, then you probably need to reduce your cooking temperature by 25-50 degrees for most recipes.

***Liquid honey- as in a normally runny consistency. If your honey has crystalized and turned solid, you can warm it to make it flow again. A common method is to set the closed container of honey in a larger container and add hot water. Just be sure that the water level stays below the edge of the honey container. Runny honey is good. Watery honey would be sad.

**If the milk is still cool from being refrigerated, it will instantly turn the melted coconut oil to hard little clumps. Mixing the coconut oil with the honey first helps to prevent this.

*Xanthan gum serves a very important function in gluten-free baking. It sort of acts like gluten, thickening the dough and giving it structure. >>>Xanthan gum can be derived from corn. People often substitute guar gum for the xanthan gum if this is a concern.<<<
   

   

"Everything-free" Apricot, Honey & Almond Scones

The process of developing this recipe has made me very happy. They are just so good!

They've quickly become one of my new favorites- tender and lightly sweet, buttery and flavorful, and also free of gluten, dairy and eggs. 

I've made them both as drop scones and cut. I've made them with chopped, dried apricots and with Apricot Jammy Bits from King Arthur Flour. Every way seemed just right to me, so I've included directions for all those variations.

"Everything-free" Apricot, Honey and Almond Scones
Makes 8-12
total time- about one hour (Bake 15-20 minutes)
Preheat oven to 375 degrees Fahrenheit
Line baking sheet with parchment paper, or oil it lightly

"Buttermilk"
1/2 cup alternative milk (2/3 cup for drop scones)
I use SoDelicious or Silk brand coconut milk beverage.
2 Tablespoons lemon juice
Combine and let sit to curdle until needed.

Dry ingredients:
2 cups gluten-free flour
      (I use 1 cup millet flour + 1 cup arrowroot or tapioca starch)
2 teaspoons double-acting baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
Combine in a large mixing bowl and whisk together thoroughly.

Fat:
1/2 cup butter-alternative
(I use Spectrum palm kernel oil shortening. Most butter alternatives should work.)
Using a pastry blender, cut fat into dry ingredients .

 Wet ingredients:
Combine in a smaller bowl~
3 Tablespoons honey
2 teaspoons melted coconut oil (I use "buttery flavored" coconut oil)
1 teaspoon almond extract (If you can't tolerate almond, use vanilla.)


Whisk together well, then add soured milk. If the cold milk touches the melted coconut oil before it's mixed with other things, the coconut oil will turn to hard little chunks.
Add wet ingredients to dry and stir with a fork. When about halfway combined, add apricots.

Additions:
1/4 cup dried apricots, chopped small
*toss chopped apricots with a teaspoon or two of flour or starch, to keep from clumping together*
-OR-
2 Tablespoons King Arthur Flour brand Apricot Jammy Bits

Stir until thoroughly combined. 
(Xanthan gum needs vigorous stirring, in order to activate properly.)

Shaping:
-Drop Scones- (Makes about 12 drop scones)
Scoop dough onto prepared baking sheet, in blobs of about three tablespoons. I use a dough scoop for this. They don't need to be nicely shaped. Drop scones are meant to be rough and irregular. Space them an inch or two apart, to allow for spreading as they bake.

-Cut Scones-(Using a 1 1/2" cutter, I get around 8 or 9 scones)
Lightly flour a clean board or surface. Turn dough out onto prepared surface. Gather into a ball, then gently fold dough in half. Flatten it slightly, then fold again. Repeate several times. Gently roll or pat dough to about one-inch thickness. Use a sharp cutter, dipped in flour to help prevent sticking.

You can also shape dough into a rectangle and cut into squares with a sharp knife, into a circle and cut into triangles, or into a rectangle and then into small triangles. The baking time will be longer for larger scones, less for smaller.

Bake in preheated oven for 15-20 minutes. Mine usually take 18 minutes.

Drop scones ready to bake ~

Cut scones in the making~ and finished, jeweled with apricot goodness.

Here's a link for the King Arthur apricot jammy bits. They also come in raspberry, strawberry, peach, cherry, apple cinnamon, orange and blueberry.
 https://shop.kingarthurflour.com/items/apricot-jammy-bits-8-oz
       
   

"Everything-free" Cinnamon Walnut Scones

These are SO good! With a mug of honey-sweetened tea, they're just right for this chilly February day. ***Revised and updated May 14, 2020***

For years, when I would go home to visit, I went with my sister to the Farmer's Market in our hometown. There was one table I always made sure to go to, where they sold goods from a local baker. He made the most delicious cinnamon and walnut scones; simple, but so very good.

The scones I made this week remind me of those old favorites. I loved them so much that I took a picture and posted it on Instagram. I just had to share the joy! :)

The cinnamon bits I use are from the King Arthur Flour company. Cinnamon chips that I've seen in grocery stores don't have the same flavor. They tend to taste like those hot cinnamon candies- not at all what I want in a scone! The ones from King Arthur, called Cinnamon Sweet Bits, taste like real cinnamon; like the filling of good cinnamon rolls. They used to carry a version that was in the classic "chip" shape, but those had a little dairy in them. The ones they carry now are irregular bits and small chunks- and they are dairy-free! It's best to order them in the cooler months of the year. Baking chips can melt if shipped during hot weather.

Here's a link to the ones I use:
https://shop.kingarthurflour.com/items/cinnamon-sweet-bits

If you don't have cinnamon bits to add to these scones, they will still be very good. 

Cinnamon Walnut Scones
makes 8-10
Heat oven to 375 degrees Fahrenheit
Bake time: 15-20 minutes

Line baking sheet with parchment paper (prevents sticking)
I use an AirBake baking sheet, which helps with even browning and helps to prevent burning.

Combine:
1/2 alternative milk
   (I use Silk or SoDelicious unsweetened original coconut milk)
2Tablespoon vinegar or lemon juice
   (I use coconut vinegar. Apple cider vinegar would work just as well)

"Souring" the milk (essentially turning it into buttermilk) helps to lighten the scones, giving a better rise. You can certainly skip this step, but I do like the improved texture that it gives.

In mixing bowl, combine:
2 cups gluten-free flour mix 
     (I use: 1 cup fine millet flour, 1 cup arrowroot or tapioca starch)
1 Tablespoon baking powder  
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon cinnamon (if not using Cinnamon Bits, increase cinnamon to 1 1/2 tsp.)

Cut into dry ingredients:
1/2 cup butter alternative
     (I use Spectrum palm kernel oil shortening. Earth Balance soy-free buttery sticks or Melt sticks would also work. For those who can have dairy, real butter should also work. If using real butter, skip the coconut oil. Real butterfat will give the texture that I approximate with coconut oil.)

Add and stir with a fork:
3 Tablespoons agave nectar or honey

2 teaspoons melted coconut oil 
   (I use butter flavored coconut oil, but unflavored coconut oil would work as well. The coconut oil is not essential but gives a nice, buttery "feel.")
1 teaspoon vanilla (gluten-free, if you're especially sensitive to gluten)
( the soured milk)


When wet ingredients are halfway mixed into wet, add:
2 Tablespoons chopped walnuts
      (If not using Cinnamon Bits, increase chopped walnuts to 1/4 cup)
2 Tablespoons Cinnamon Sweet Bits

Stir until well combined. Gluten-free dough is not as sensitive to over-mixing as wheat-based doughs. On a surface lightly floured with gluten-free flour (I use the same mix- millet + arrowroot) gently gather dough together, folding it over onto itself a few times. Make sure there is enough flour mix underneath to keep it from sticking to the surface.

Pat dough into a rough circle, about 1" thick. Using a sharp round cutter (I use a 2 1/4" biscuit cutter) cut out scones, dipping the cutter into a bit of the flour mix between cuts. This helps to keep the dough from sticking to the cutter. Place scones on parchment lined baking sheet. Regather dough and pat out again as needed.

Bake at 375 degrees for 15- 20 minutes, until scones are cooked through and bottoms are lightly golden. (If you make smaller scones, 15 minutes should be plenty of baking time)

Transfer to cooling rack.  
(If left on the hot pan, the bottoms will continue to brown and become tough.)

Store airtight and eat within a few days. For best texture, reheat a scone for 9 or 10 seconds in the microwave. Re-warming gluten-free baked goods restores their soft, pleasing texture.

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Link to the cutters I use. They're sturdy, stainless steel and affordable.
For scones, I use the second-largest of the set:

https://www.amazon.com/gp/product/B0001X9H3W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

For measuring things like shortening, honey, agave nectar, or nut butter, I use a Pampered Chef brand measuring tool. Once you've measured the ingredient, you simply push it out into the bowl. It's so much easier than trying to scoop or scrape sticky, greasy things from measuring cups or spoons! Here's a link to the one I use:

https://www.amazon.com/Pampered-Chef-Mini-Measure-All/dp/B001F0LYDQ/ref=sr_1_3?crid=BR2RRCARN3Y5&keywords=pampered+chef+measuring+cups&qid=1582915931&s=home-garden&sprefix=pampered+chef+meas%2Cgarden%2C165&sr=1-3

The one in the link above measures in increments of tablespoons, ounces or fractions-of-cups up to one cup. This makes measuring out three tablespoons of agave nectar or honey simple and easy. They also have a larger version that measures up to 2 cups, and a small one that will measure teaspoons.

Baking time may vary, depending on your oven. We live in an RV (travel trailer) so my baking is done in a very small gas oven. Check scones two or three minutes early, in case your oven cooks faster than mine does.


***I just learned how to properly insert links into my blog posts, so they will actually work! :)

"Everything-free" Currant, Orange & Honey Scones

I just made these for the first time last night and I like them so much that I want to share the recipe right away. Why wait? Scones now! :-)

"Everything-free" Currant, Orange and Honey Scones
vegan, gluten-free, dairy-free, soy-free, egg-free, nightshade-free 
(nut-free if you use a different milk)
Makes 8-10 scones

Preheat oven to 375 degrees Fahrenheit
Line baking sheet with parchment paper

Combine:
1/2 cup coconut milk (or other alternative milk of your choice)
     I use SoDelicious Unsweetened Original or Silk Unsweet coconut milk
2 Tablespoons lemon juice

In a mixing bowl, combine:
2 cups gluten-free flour 
      I use 1 cup millet flour & 1 cup arrowroot or tapioca starch
2 1/2 teaspoons baking powder  
      (a full tablespoon is just a little too much- gives them a bitter edge) 
       I use Rumford's aluminum-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
     I usually use pink Himalayan salt

Whisk dry ingredients together well.

Add, and cut in well with pastry blender:
1/2 cup Spectrum palm kernel oil shortening (or butter alternative of your choice)

Make a well in the center and add soured coconut milk, along with:
3 Tablespoons honey
2 tablespoons dried currants 
      (I've found these in both the bulk section and pre-packaged with the dried fruits)
2 teaspoons melted buttery-flavored coconut oil
     Important for flavor and texture
Zest of one orange     
     My orange was large, so this equaled about 1 Tablespoon. 
     I use a micro-plane grater for zesting.

Mix wet ingredients into dry with a fork.
When about halfway combined, add:
2 Tablespoons dried currants
Mix well.

Turn dough out onto a lightly (gluten-free) floured surface. Fold/knead very gently just a few times, to combine the dough well, then pat out into a rough circle, about 1" thick. I use a 2 1/4" biscuit cutter, with a nice, sharp cutting edge. A dull cutter will mash the edges, and inhibit the rise. Dip the cutter into a bit of gluten-free flour between cuts. Arrange on the parchment-lined baking sheet with about an inch of space between the scones. Let rest for five to ten minutes before baking.

Bake in preheated 375 degree oven for 15-20 minutes, until bottoms are lightly golden and centers are cooked. Remove from pan and set on a cooling rack. If left on the pan, the bottoms will continue to brown.

**Leftover gluten-free baked goods are usually better if they're warmed up slightly. I warm a single muffin, scone or biscuit for 9 or 10 seconds in the microwave. When they're slightly warm, they are much softer and have a more enjoyable texture.

Store in an airtight container and eat within a few days. They will also freeze well.


*We live in an RV/travel trailer, so my baking is done in a small (15" square) gas oven. The time and temperature may vary, depending on your oven size and type. I use an Air-Bake baking sheet, to prevent over-browning of the bottoms. The oven is so small, and the rack so close to the heat, that things burn more easily than in a standard oven.



  

"Everything-free" Tuscan Soup

I have a wonderful recipe for Zuppa Toscana (Tuscan Soup) that I got from a friend some years ago. It is truly delicious. Unfortunately, when you take out all of the things I can no longer eat (potatoes, cream, onions, garlic) there is not much left: broth, meat and kale. Doesn't that sound delicious? Um...no.

For the past several years, I have been working on a version of this soup that would fit my new food world. I have hit on a satisfactory result a few times...only to find out that yet another food had started bothering me, so back to the drawing board. Or chopping board... ;-)

This is the version I am currently using. In fact, I just finished making a batch for my lunch today.

It is creamy and hearty, just right for a cold Winter day.

"Everything-free" Tuscan Soup
dairy-free, gluten-free, soy-free, nightshade-free
Serves 4
Total time: about an hour

1/2 pound each gluten-free bacon and mild Italian sausage- chop bacon into bite-sized chunks
    (I buy a pound of each, cook it all & save half to freeze for the next time I make soup)
1 quart chicken stock or broth
    (I usually use reduced-sodium, so I can control the overall saltiness. The meats tend to be very salty, which make can the soup far too salty if you also use full-sodium stock)
3-4 "white" sweet potatoes, peeled and cubed
    (These can be hard to find in some places; then I use standard orange sweet potatoes/yams)
(1/4 teaspoon dried minced onion- if you can tolerate it)
3/4 teaspoon dried thyme 
Several large leaves of kale, thoroughly washed, ribs cut out, leaves roughly chopped
1 (13.5 fl.oz.) can thick coconut milk (I use Native Forest brand)
Salt and black pepper to taste- I use roughly 1/4 teaspoon salt, 1/8 teaspoon pepper, added at the end

While the meats are cooking, I prepare the sweet potatoes and gather the other ingredients.

In a large soup pot, over medium to medium-high heat, cook sausage, stirring often, until cooked through. Remove to a bowl lined with paper towels, to drain off grease. Add chopped bacon pieces to pot. Keep at medium to medium-high until a few pieces start to brown, then turn down to medium-low. Stir often to avoid burning. When the bacon is mostly cooked (the fat has mostly rendered out and most of the pieces are browning) remove to a paper towel-lined bowl to drain grease. Pour the rest of the grease into a heat-proof container. (Don't pour it straight into the trash. The hot grease will melt a plastic garbage bag- voice of unfortunate, absent-minded experience!)

Add the quart of chicken stock to the pot, along with the sweet potato chunks, dried onion and thyme. Cover, bring to a boil, then turn down to a strong simmer. While waiting, prepare the kale. Check soup after 15 minutes. The sweet potatoes should be tender, but not falling apart. When ready, add meats back to the pot, along with the chopped kale. Add the can of coconut milk. As soon as the coconut milk is fully melted and stirred in, check the broth for flavor. Add salt and pepper if needed.The seasoning of sausage can vary widely, so it's good to wait until the end to finish seasoning. Cook for just a few minutes, until the kale just begins to soften.

Everything-free Chicken and Dumplings

You guys.

You. Guys.

For real.

Chicken and Dumplings...gluten-free, dairy-free, egg-free, nightshade-free... all of the things.

I have been working on this for months. As in..the first version I tried was February 24. This is January 10. I have labored on this one! It needed to be right.

*** And then, when I was less tired, I read over this recipe again, and noticed some glaring mistakes that must be fixed and some amounts that I needed to refine. So...updated version...March 9, 2020.**

It's chilly and dark out, and I feel like I've just been listening to rain for days and days. It made it all feel better and more cozy, puttering around my little kitchen, cooking up a batch of comfort food.

I cooked late tonight, because tomorrow is a travel day and I will not want to cook dinner at the end of it. I roasted some broccoli, and I made my newest version of chicken and dumplings. And it is so good. The soup is creamy and flavorful, and the dumplings are light and delicious.

I will put a picture in here, but this is from an earlier version. I have a picture of tonight's batch, and I will add it later. It's on my phone. The blog is on my computer. I'm not that fancy. Right now, I just want to share this recipe! The batch in the picture was a more "brothy" soup. The final version is creamy and golden. Still, this will do for now.

 "Everything-free Chicken & Dumplings"
Serves 4 (or 2, with leftovers, which is how we roll)
Total time- about an hour

Boneless, skinless chicken breasts-1 package (usually around 1 to 1 1/4 pounds)
Lay pieces on a plate and season well on both sides with salt and pepper. Let rest while you prepare the rest of the ingredients.

*You will want to have everything ready before you start cooking. Those veggies can burn fast, while you're rummaging for the carton of stock! Voice of burnt-soup experience here!*

Olive oil - about 1/4 cup total
Carrots - two or three medium carrots, peeled and cubed = 1 1/2 cup
Celery - finely chopped = 1/2 cup
Fresh thyme - leaves stripped from the stems and slightly chopped = 1 Tablespoon
     **trust me, you want to use fresh thyme rather than dried, if you possibly can! I've used dried, several times, and it's not nearly as flavorful.**
Chicken broth/stock - about a quart
1 (13.5 ounce) can thick coconut milk (I use Native Forest brand)
Gluten-free flour - about 1/3 cup (I use half millet flour, half tapioca starch- 3 Tablespoons of each)
     **I tried arrowroot starch, but it loses its thickening capacity when heated- tapioca starch it is!
Salt and black pepper
 --------------------------
*Gluten-free flour mixture for soup:
3 Tablespoons millet flour
3 Tablespoons tapioca starch
1 teaspoon salt
1/4 teaspoon black pepper



Mix up dumpling dough while the chicken and veggies are having their turns to cook. Letting the dough rest before using lets the baking powder start to work, giving you lighter dumplings. (ingredients for dumplings listed below) 

Lay the chicken on a plate, season both sides, set aside. Chop veggies, prepare seasoned flour, prepare the fresh thyme and get out the other seasonings, stock and coconut milk.

When all your ingredients are assembled and ready, heat 2 Tablespoons  of olive oil in a soup pot over medium-high/high heat. Add chicken pieces, moving around a few times, to help prevent sticking. Sear on both sides, just until the outer part changes color (turns from pink to white, with maybe a few spots of browning). The inside will still be completely raw. This is what you want. Trust me. Remove chicken and save for later. [While the chicken is cooking, start making the dumpling dough]

Reduce heat to medium/medium- high and add 2 Tablespoons more olive oil to the pan. Let heat briefly, then add carrots, celery and thyme. Cook, stirring a few times, for a minute or two. [Work on dumpling dough while they cook.]

Reduce heat to medium/medium-low. Add flour mixture and other seasonings, and stir well. Cook, stirring frequently, for a couple of minutes.

Be very careful with the first addition of stock. Steam will come boiling out of the pan and it's easy to get your hand or arm scalded.
 
Slowly add about 1 cup of chicken stock, stirring until completely absorbed. Add the rest of the stock, about one cup at a time, stirring the whole time and scraping the bottom to get all the flavor bits loose.

Add coconut cream. Let heat and thicken for several minutes, scraping the bottom of the pan from time to time, to prevent sticking and burning. The consistency should become creamy and slightly thick. Taste for seasoning. Add more salt if needed. Do this now- you don't want to be tasting it once you've added back the mostly-raw chicken!

Cut chicken into bite-sized pieces and add to soup. Bring to a simmer, stirring often, and add dumplings. I use a spoon or fork to scoop up globs of dumpling dough about the size of a walnut/golf ball... about two or three tablespoons of dough at a time. Drop the pieces of dough gently onto the surface of the soup.

Cover and cook on low or medium-low heat for 20 minutes. Do not lift the lid! The dumplings cook by steaming. If you take the lid off, it slows the cooking and makes the dumplings heavy and dense.

On our stove (gas stove in a travel trailer), the low setting is equivalent to medium-low on our previous stoves (electric, glass top). Use the lowest setting on your stove that will maintain a gentle simmer. The low side of medium-low should be right for other stoves. If the heat is too high, the soup will scorch before the dumplings are done. Lower the heat and be willing to wait for it. :)


After twenty minutes, remove pan from the heat and let sit for five minutes or so.

I scoop the dumplings into a serving bowl, using a slotted spoon. I ladle soup from into bowls, then add two or three dumplings to each serving.

Herb Dumplings (gluten-free, dairy-free, egg-free)

1 cup millet flour
1 cup tapioca starch
1 Tablespoon baking powder
3/4 teaspoon xanthan gum
3/4 teaspoon dried parsley
1/2 teaspoon salt
--------
2/3 cup shortening (I use Spectrum palm kernel oil shortening. Earth Balance sticks or something similar would also work.)
1 teaspoon buttery-flavored coconut oil 
    (even this small amount makes a difference to taste and texture)
    (this won't always cut-in nicely with the shortening, so I often melt it and stir it in after the Spectrum is all cut in. If melted coconut oil is added to cold milk, the oil will turn to hard clumps.)

   
-------
3/4 cup milk alternative (I use SoDelicious or Silk unsweetened original coconut milk beverage)
  
Whisk together dry ingredients. Cut in shortening until no large clumps remain. Sprinkle in melted coconut oil and stir briefly with a fork. Stir in milk with a fork until well combined. Let dough rest until needed.


If making the dough mid-soup is stressful or chaos-inducing for you, mix it up before you start cooking the soup and cover the bowl with plastic wrap or a towel until it's needed.

Either way, letting the dough rest before using it makes a difference. "Double-acting" baking powder is activated by two things: liquid and heat. It first starts to work in reaction to the liquids in the dough. It's activity is boosted by the heat of steaming. Giving the baking powder a chance to start doing its thing before the dough goes onto the soup gives you lighter-textured dumplings.