Scones

I developed this recipe from an old one for cream scones using coconut milk in place of the cream.  Perfect for breakfast or for a snack with coffee/tea!  These are just plain, but a half cup of currants, blueberries, or other fruit could also be added.

Scones
Makes 8

2 cups rice flour
1/4 cup organic sugar
1 tsp. cream of tartar
1/2 tsp. baking soda
1/3 cup Spectrum palm shortening
1/2 cup coconut milk
1 flax egg substitute recipe
2 tsp. homemade vanilla
a little bit more coconut milk and sugar for the tops

Measure all dry ingredients into a bowl.  Cut in the shortening.  Add the coconut milk, egg substitute, and vanilla.  Stir until well mixed, finishing up by kneading with your hands.

On an ungreased cookie sheet, flatten into a flat circle about 7 inches in diameter.  Cut into 8 pie wedge shapes.  Separate the wedges so no sides are touching.

Bake at 425 degrees for about 15 minutes - until they have a golden tint to them.

These freeze and reheat really well.  If you don't freeze them, eat them up right away as they get dry pretty quickly.  Different grinds of rice flour hold liquids differently - I grind my own.  If you find your scones are dry even when first baked, add a tablespoon or two more coconut milk.

Basic Breads

At the beginning, I think one of the hardest parts of my new diet regimen was the lack of any type of bread.  I need bread!  It helps fill you up and makes you feel less deprived.  Being able to use only rice flour makes things even more of a challenge - it's not known for making soft breads that actually hold together.  Here are three basics I came up with that work pretty well - muffins, small toasts, and pancakes.  They all freeze well.

Pancakes

1 cup white rice flour
1T sugar
1/2 tsp. cream of tartar
3/4 tsp. baking soda
2 eggs or double batch of flax egg substitute (2T ground flax, 6T water, microwave for 1 minute)
2 T olive oil
2 T lemon juice + water to equal 1 cup (lemon juice not absolutely necessary, but makes it less dense when it reacts with the baking soda)

Mix together and spoon onto hot griddle.  Let top get almost dry before turning over.

These also work as bread for sandwiches!

Flax Muffins

1 2/3 cup white rice flour
1/3 cup ground flax seed
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
2T sugar or maple syrup
¼ cup olive oil
1 egg or flax egg substitute (see substitutions button at top)
1 cup water

Mix and spoon into greased muffin pan.  Bake at 400 degrees for 17 minutes.

You can make these fruit muffins by substituting ¼ cup pureed fruit for the olive oil.

Small Toasts

The same recipe as the Flax Muffins, but instead of one egg or flax egg substitute, put in two eggs or a double batch of flax egg substitute.

Bake in greased mini-loaf pans at 400 degrees for 20 - 25 minutes - until the tops are firm and crusty.

Cool and put in the refrigerator (or freeze).  This part is crucial to getting thin slices (which get crispier) - try cutting it warm and you'll get crumbs!  I found an electric knife works really well.

Slice thinly, lay on a baking sheet, and brush tops with olive oil.  Broil until toasted.  Turn over, brush new tops with olive oil, and broil until toasted.