Best 3 Gluten Free Yeast Free And Sugar Free Scone Bread Recipes

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.

GLUTEN-FREE, YEAST-FREE AND SUGAR-FREE "SCONE" BREAD :

Steps:

• Preheat the oven to 375°F.
• Combine all dry ingredients in a bowl. Make sure to mix thoroughly.
• Beat the eggs. Stir in the milk and vegetable oil.
• Add wet ingredients to dry ingredients and mix thoroughly. The consistency will be more like muffin batter than bread dough.
• Grease a bread pan and spoon the mixture into the pan. Do your best to distribute the mixture evenly, squishing out big air pockets. Smooth out the top of the mixture with the back of a spoon (a swirly pattern looks nice) as the batter will keep the form/shape it's left inches.
• Cook for about 1 hour, or possibly 5-10 minutes more, until a toothpick inserted into the centre of it comes out clean.
• Note: This also worked at 350F for about 1.5 hours.

GLUTEN-FREE PIZZA CRUST

Steps:

• In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.