Gluten, Dairy, Egg Free Baking
Hello! It's been a while since I wrote last. Between work, travel, and Stitch Fix, my life has been a bit crazy of late. The biggest thing is that I have changed my whole diet recently. I have eleminated gluten, dairy, eggs, soy, corn, and am working on eliminating refined sugar. It's been super hard, but I feel so much better. I think (think) it's worth it.
I am really missing baked goods. As you know, I am baker and I love working out my stress by spending few hours making something delicious in the kitchen. Today, I started my attempts at dairy, gluten, and egg free baking. I adapted a recipe from Minimalist Baker, who adapted her recipe from Alton Brown.
- 2 cups Bob's Red Mill Gluten Free Baking Flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp organic un hydrogenated shortening, I use Spectrum brand, chilled.
- 1 cup unsweetened plain almond milk + 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 450 degrees F.
- Mix dry ingredients together in a large bowl.
- Add cold shortening and use a pastry cutter to combine the two until only small pieces remain and it looks like sand. The shortening warms quickly, so you want to do this in a minute or so.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. Since the gluten free flour is so absorbant, you will need the whole cup.
- Turn onto a lightly floured surface and fold it over on itself a couple of times.
- Pat it into a one inch thick circle.
- Use a biscuit cutter or a drinking glass like I do and push straight down through the dough, then slightly twist as you lift up on the glass. Place next to each other on an ungreased baking sheet.
- Next brush the tops with a bit more of the shortening, when it's room temp, it's sift enough, you don't need to melt it.
- Bake in a 450 degree oven for about 10-12 minutes. They won't really brown much, so be careful to not over bake.
Notes: You could add some non-dairy, soy-free mini chocolate chips to the dough and that makes them like a chocolate chip scone. Well, sort of. It's a nice replacement if you can't eat a real scone made with cream and butter.