I'm totally prepared with my Chinese gluten free statements, Bragg's Amino Acids (GF Soy Sauce), Gluten-Ease, pepto and my skateboard:) For the first half of the month I'll be chaperoning for my wife's travel study class, and for the second half of the month I'll be in Chongqing spending time with my colleagues, teaching undergraduate social work students about sexuality and sexual health, and presenting at China's first International Social Work Conference. It should be quite an adventure!
But before I go, I wanted to share this recipe I put together about a week back. You can use your own gluten free flour mixture (listed below), or just use Bob's Red Mill GF All Purpose Baking Flour, or any other ready made GF flour mix you know of. Whatever you decide, you'll find this scone recipe fast, easy and absolutely yummy. We actually used wild chives that we picked in a field at a park in Valley Forge for this, but store bought are perfectly fine:)
Gluten Free Flour Mix (optional)
- 3 cups white rice flour
- 1 cup potato flour
- ½ cup tapioca flour
- 2 tsp xanthan gum
- 1 1/2 Cups Gluten Free Baking Flour (I used Bob's Red Mill)
- 2 tblsp sugar
- 3 tsp baking powder
- 1/8 tsp salt
- 5 tblsp cold butter, cut into little pieces
- 4 fl oz. milk
- 2 tblsp Parmesan cheese
- 1/3 cup finely chopped chives
- Preheat your oven to 425 degrees F.
- Grease (spray on olive oil) a baking sheet.
- Sift the flour, sugar, baking powder, and salt into a bowl.
- Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. You can also use your hands to mush it all up. Either way produces roughly the same results.
- Pour in the milk and stir with a fork to form a soft dough.
- Roll out the dough to about 1/4 inch thickness.
- Cut the dough into triangles.
- Place the triangles of chivey dough onto your prepared baking sheet and bake until golden (about 12 minutes +).
- Serve hot or warm, with melted butter alongside a hot cup of coffee or tea.
- Enjoy Life!