1 cup brown rice flour
1/2 cup sweet rice flour or tapioca starch
1/2 cup almond flour
1/4 cup potato starch
2 1/4 teaspoon gluten-free baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 stick unsalted butter, chilled & cut into pieces
1/2 c golden raisins, soaked for 10 min. in hot water & drained
1 tablespoon honey
1/3 to 1/2 c heavy cream
cinnamon sugar for sprinkling
Preheat the oven to 400 degree F. Line a cookie sheet with parchment
paper or lightly grease the cookie sheet and dust it with rice flour.
Mix together the brown rice flour, sweet rice flour, almond flour,
potato starch, baking powder, xanthan gum, and salt. Add the butter
and use your fingertips to work it into the dry ingredients, forming
a coarse meal. Toss in the raisins. Make a well in the dry
ingredients. Break the eggs into the well. Add the honey and some of
the cream. Using a fork, begin mixing the wet ingredients together
and then slowly incorporate the dry. Add more cream to form a soft
but not wet dough.
Remove the dough from the bowl and place on a lightly floured
counter. Press into a flat cake about 1/2 inch thick. Using a biscuit
cutter, cut out the dough. Place the scones on a cookie sheet. Brush
with some cream and sprinkle with cinnamon sugar. Bake on the middle
rack for 12 to 15 minutes. Check the bottoms of the scones; they
should be golden brown when done.
Taken from “Gluten-Free Baking” by Rebecca Reilly.
Rebecca Reilly is a Cordon Bleu trained chef. She used to be the owner of two restaurants, a catering business and a cooking school, all in Portland, Maine. She has also received a diploma from Madeleine Kamman’s Modern Gourmet Cooking School in Boston. She was also the host the television series New England Kitchen. Upon the discovery that she and her daughters are gluten-intolerant, she became a private caterer and a nutritional consultant.
One of the major reasons why I like this book so much is that Rebecca Reilly is a trained chef. She understands the basic science behind a recipe, the texture one is looking for, and is able to troubleshoot to find the required results she needs. This, coupled with her and her daughters’ gluten intolerance, make her the ideal person to write a cookbook on Gluten-Free Baking.
There are some delicious photos of some of the baked goods that you can produce by following this book. The recipes are easy-to-understand, and Reilly provides sufficient information on the suitable substitutions for wheat flour. She, also, wants you to feel creative and independent once you are armed with the knowledge on how to bake for yourself.
Some of the wonderful recipes you can find in this book are: Blueberry Scones, Boston Cream Pie, Almond Butter Cookies and Black Forest Cake.