Gluten Free (but with dairy) Scone Trial (3)

Introduction:
Continuing the gluten free scone trials (these scones were made with dairy at the request of my friend whose birthday we were celebrating)

Other than using the dairy products, the recipe and procedure are the same as trial 2. The scones of trial 2 were not very sweet and not very raspberry-y. For this trial the sugar was increased to 1/2 C and the frozen raspberries to 1 & 1/4 C.

(red ingredients were modified in this trial)

Ingredients:

2 C gluten-free flour

1/2 C wht sugar

1 & 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 C butter cubed (chilled)

1 & 1/4 C frozen raspberries (error on the side of too much)

1 tsp vanilla extract

2/3 C buttermilk

Results and Observations:

The scones of this trial had the desired sweetness and raspberry flavor. No glaze was needed.

Scone texture was good, and using gluten-free flour did not to affect this. The slight chewiness of the scones is consistent with previous fruit scone trials (regardless of the presence of gluten).

I would say we have a successful gluten-free scone recipe. Next goal will be to make it both gluten and dairy free.

Gluten/Dairy Free Trial 2: Raspberry scones

Introduction:

Today I continued the experiment with gluten and dairy free baking. Three frieds who have a combination of gluten and dairy alleries are the inspiration for this experiment. The normal challenge when baking gluten-free is finding replacement for the gluten molecules, but this is not an issue given the characteristic texture of scones. One of the purposes for adding buttermilk (non-dairy in this case) is to breakdown some of the gluten strands which form in the dough. The difficulty with this recipe is finding adequate replacement for the buttermilk and its role as a chemical leavening (the adic in the buttermilk reacts with the baking soda to form gas bubbles within the dough). For these scones I adapted my chocolate chip scone recipe

Procedure:

(red ingredients need modifying, see Results and Observations)

Ingredients:

2 C gluten-free flour

1/4 C wht sugar

1 & 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 C margarine cubed (chilled)

3/4 C frozen raspberries

1 tsp vanilla extract

2/3 C non-dairy buttermilk

Glaze:

approx 1/4 C frozen raspberries

1/2 to 1 C powdered sugar, enough to form a thin paste when mixed with the raspberries

Directions:

• Preheat oven to 400^oF (200^oC), set oven rack to middle, line baking sheet with parchment paper
• Mix flour, sugar, baking powder, baking soda, and salt (see fig 1.)
• Set raspberries in a bowl to defrost (fig 2.)
• Cut in margarine(using pastry knife)
• Mix 2 tablespoons lemon juice with enough coconut milk to create 2/3 C non-dairy buttermilk. Allow to sit at least 5 minutes (see fig 3.)
• Drain excess liquid from raspberries and stir in
• In separate bowl whisk buttermilk and vanilla, add to dry ingredients
• Stir just until dough comes together (don't overmix)
• On floured surface knead dough 4-5x
• Pat dough 1.5" thick and cut into 8 wedges.  Place on baking sheet (see fig 4.)
• Brush tops with coconut milk
• Bake 15-20 mins (until golden brown)
• Cool and enjoy!
• For glaze, allow scones to cool and then pipe glaze onto scones (see fig 5.)

Figure 1. Dry ingredients. Note the unique texture because of gluten-free flour

Figure 2. Allow frozen raspberries to defrost to remove excess liquid

Figure 3. Non-dairy buttermilk sitting for five minutes

Figure 4. Scones ready to bake

Results and Observations:

The scones were not bad, but not perfected. The texture was chewy, and perhaps this is from the use of margarine or a lack of adequate leavening. The non-dairy buttermilk may not have been strong enough to react properly or the bubbles may have been lost due to overmixing (human error).

The scones also lacked sufficent sweetness and raspberry flavor. Looking back on my notes from previous fruit scone trials I see a lack of sweetness has been a problem before. The 1/4 C sugar works in tandem with the sweetness of the chocolate chips in the original recipe, but needs supplementing for fruit scones. Also, the quantity of fruit used was too little. 3/4 C chocolate chips may suffice, but I should have increased the amount of raspberries to at least 1 cup.

I employed the raspberry glaze to make up for the lack of sweetness and raspberry flavor. The good news is my friends were more pleased with the results than I.

Changes to try next time:
use 1/2 C sugar
use 1+ C fruit (still allow to defrost and drain)

Figure 5. Glazed scones

Gluten/Dairy free baking. Trial 1

Introduction:

Today begins another series of baking experiments: Gluten free baking

Three of my coworkers have gluten allergies and have sparked this new endeavor. The challenge with baking gluten-free is finding other methods to replace the elastic nature and texture which gluten brings to a recipe.

For my first recipe to explore this gluten-free variable I chose a quick and easy bread sticks recipe (because who doesn't love bread sticks?) Trial 1. was the control group: gluten-free flour, but no additional attempts to supplement the missing gluten molecules.

Proceedure:

Ingredients:

1.25 cups gluten-free flour

2 teaspoons sugar

1.5 teaspoons baking powder

0.5 teaspoon salt

1/3 cup margarine (softened)

1/3 cup water

3 tablespoons margarine, melted

Directions:

• In a small bowl, combine flour, sugar, baking powder and salt. 
• Add softened margarine and water and stir to form a soft dough
• Roll out until approximately 0.5 inch thick see Fig 1.
• Cut into breadsticks. 
• Add melted margarine to 9" x 13" pan. Place breadsticks in the margarine. see Fig 2.
• Bake at 450 degrees F for 14-18 minutes or until golden brown. Serve warm. see Fig 3.

Figure 1. rolling out glutenless dough

Figure 2. bread sticks ready for baking

Figure 3. Finished product

Results and Observations:

The dough was very stiff, brittle, and crumbly like shortbread, but otherwise was buttery and delicious as normal. My three non-gluten coworkers enjoyed the bread sticks, so the end product was a success and trial 1 should serve well as a control group for future trials. I will keep you posted on my progress.