Ian’s Gluten & Wheat Free Scones

Definitions of: gluten

Definition: The viscid, tenacious substance which gives adhesiveness to dough.

The other day I made a batch of Ian’s Gluten & Wheat Free Scones for Ian (my friend’s little guy) who has been under the weather. A recipe I received from a favorite checker at my favorite local health foods store. She’s been schooling me about the benefits eating gluten free and sprinkling the conversation with excellent recipes/tips. I thought Ian would love these, given his recent raisin addiction.

His health issues, restrictive diet and being a kid have caused him to be a bit picky about what he eats. Honestly, I can’t blame him a bit. Food has not been his friend and caused him severe pain over the years.

She called to report that the Gluten & Wheat Free Scones were ALL that he would eat for the last few days. She wanted me to email the recipe STAT! Her whole house has the flu and she was a woman on the edge herself.

Since I had to type it up anyway, I thought I’d share it here with you too.

Sorry. No snazzy pictures this time. I wasn’t thinking blog post when I made them for my little buddy. I was thinking that he has such a good mama. I was thinking that there are so many forms of cooking that I have yet to really fully explore. I was thinking that if gluten free helped improve memory then it might be worth looking … what was I talking about? I wasn’t thinking about pictures.

He likes to dip. These are perfect for dipping as they are a tad on the dry side. I have limited experience with Brown Rice Baking Mix but I think this must be the difference in moisture.

I like them with coffee, hot chocolate and to dip in melting ice cream.

Sorry, I’d bring everything back to coffee and ice cream if I could.

Here ya go:

Ian’s Gluten & Wheat Free Scones

Pre-heat the oven to 350 degrees.

In a large bowl Add:

4 Cups Brown Rice Baking Mix

1 Tablespoon Baking Powder

1 Cup Soy Milk

½ Teaspoon Sea Salt

1/3 Cup Maple Syrup

2 ½ Tablespoons Soy Margarine

When all is mixed well, add:

½ Cup Raisins

Mix them in well.

I like to cover my cookie sheets with parchment paper to reduce sticking but it also allows me to NOT have to scrub my cookie sheets constantly. Thank you Reynolds for making such awesome products like parchment paper!

xxx Kisses from the lazy cook!

Using a large tablespoon as your guide, plop spoonful’s of batter onto the parchment lined cookie sheet.

Bake for 17 minutes.

They appear just like any other cookie when done -Slightly browned and deliciously inviting.

Recipe makes about one dozen so I usually double it since I’m already making dough.

My family loves them, even though we don’t have many special diet needs to think about.

They really are super de doper easy.

I’m so glad that Ian liked them.

Let’s all keep positive thoughts that he and his family make it quickly through this flu and are back on their feet again. Until then, the boy can have another batch of Ian’s Gluten & Wheat Free Scones and maybe another. 🙂

He’s so cool, there are nibbles named after him. <3

Happy Dipping Friends!

With Big Gluten & Wheat Free Hugs,

Meg xoxo

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