Wednesday, March 23, 2016

Wheat Free Date Scone

My neighbour Jill is allergic to wheat so I thought I'd try making a wheat free batch.

Wheat Flour Substitute - for recipes using up to 2 cups flour

1 lb rice flour
1/2 cup tapioca flour


1 1/4 cup flour or substitute
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter
3 tbsp sugar
1/2-1 cup chopped dates, or cheese or raisins etc.
1/3-1/2 cup milk

Mix flour, baking powder and salt. Use pastry cutter to cut butter into mixture until oatmeal consistency. Mix in sugar and dates. Use a fork to mix milk into dough. Form into ball. Flatten to a disk, cut into six wedges and place on parchment paper on baking sheet. Bake at 425F for 13 minutes. Keep an eye on them, they scorch quickly at the end.

I thought the tapioca flour gave them an odd taste but Jill liked them so judge for yourself. They were more crumbly than flour based but they held together. Overall, I'm glad I'm not wheat intolerant.

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