Gluten-free, Dairy-free, and Egg-free Amaranth Scone Recipe

August 25th, 2010 yum Posted in Amaranth, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Lowfat, Sorghum, Soy Free, Uncategorized, corn free, low-sugar 6 Comments »


I think we might have to rename the Book of Yum to “the Book of Amaranth” if I keep this up. I can’t help it. I’m eating amaranth every four days, thanks to this crazy allergen-free, gluten-free diet that I’m on. I’ve gone through phases. There was the amaranth banana muffin phase, the “amaranth gruel baked into a cracker phase, the amaranth soda bread phase, the amaranth pizza phase… but lately I’ve been bored with all of these. My food fantasies turned towards the sweet, and I started having visions of raisins and cinnamon sugar. Sorghum recipes go with cinnamon and sugar like jam goes on toast, so that has been easy. But the other day it occurred to me that perhaps the earthy flavor of amaranth might be coaxed into submission by the assertive flavors of cinnamon and raisin. In fact, amaranth might start to function like teff in my favorite gluten-free graham cracker recipe by Rebecca Reilly, adding depth and an almost graham flour flavor. So, I decided to try. I used my amaranth soda bread recipe as the jumping off point to create a healthy, low in fat and low in sugar scone that you can have for an everyday breakfast without an obscene sugar rush. And you know what? I liked it. I liked it a lot. Oh, and if you don’t want to bother with forming individual scones, you can also just make a cinnamon raisin soda bread round and cut it to serve. It isn’t quite as cute, but it tastes every bit as good. Tell me what you think, and about your experiments with amaranth. Let’s dish amaranth!

Gluten-free Vegan Amaranth Raisin Scone Recipe
Ingredients
1 cup raisins (i used jumbo assorted) soaked in warm water
2 tablespoons boiling water
3/4 teaspoon unbuffered vitamin C crystals
4 tablespoons coconut oil or other oil (grapeseed, canola, etc)
3/4 cup warm hemp milk (or other dairy-free milk)
2 tsp. vanilla
2 cup cups amaranth flour
1/2 cup sorghum flour
3/4 cup arrowroot starch
1/4 cup brown sugar
1/2 teaspoon salt
1 tablespoon Penzey’s Baking Spice (or pumpkin pie blend, or cinnamon sugar)
2 teaspoons baking soda

Extra warm hemp milk (or other dairy-free milk) for basting
cinnamon sugar
Raw sugar

Directions
Preheat oven to 400F. Cut a circle of parchment paper to cover the bottom of a round cake tin. Also cover a baking sheet with parchment paper.

Put your raisins in a small bowl and pour warm or boiling water over them. Let sit.

Put your vitamin c in the boiling water. If it doesnt dissolve, whisk it in.

Combine amaranth flour, sorghum flour, arrowroot starch, brown sugar, salt, baking soda and baking spice in a large bowl. Drain your raisins and add them to the dry mix. Next, add your water with vitamin C, hemp or other dairy-free milk, vanilla, and oil, and stir with a big wooden spoon. Begin to fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high that doesn’t quite touch the edges. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges.

Remove dough round (along with parchment circle) from the cake pan and put on a cutting board. Use a damp or oiled bread knife to cut the round in half, then quarters, and finally into eighths as if you were cutting a pie. Use a thin spatula or pie server to remove the triangles of dough one by one and place them onto the cookie sheet’s parchment paper. Do not let their edges touch. Brush with warm hemp milk and sprinkle with cinnamon sugar and raw sugar. Pop in the oven. Lower oven temperature to 325 and bake for 45 minutes or until scone has a nice texture. (Depends on your preference; I like my amaranth a little over-baked so it is not gummy.)

Remove from oven and serve! Would be good with soy-free margarine, coconut ice cream, or cashew cream if you do nuts.

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Gluten Free Vegan Flax Sorghum Sandwich Bread Recipe

August 19th, 2010 yum Posted in Baked Goods, Bread, Breastfeeding for Allergic Baby Recipe, Egg Free, Rice Free, Sorghum, Soy Free, Teff, Vegan, corn free 11 Comments »

Those of you who follow this blog know I love fancy shmancy herbed and spiced breads. Sign me up for some rosemary-sundried tomato bread or onion rolls any day. I also love sweet breads- gluten-free cinnamon swirl, norwegian julekake. They make my pulse beat faster. If I could eat gluten-breads, I would try every fun variety of bread out there. But, as it is, I can’t eat gluten, so I have to make my own fun varieties. Delightful as fancy breads are, though, we still need a homespun everyday bread for lovelies like bread and butter (or soy free margarine), veggie sandwiches (hummus and avocado, how i love thee), and toast with meyer lemon marmalade. This bread is a vegan, rice free everyday sandwich bread inspired by an earlier roll recipe. I hope you enjoy! It makes one large loaf and will fill a 9*5 pan quite full or a slightly larger pan less full. Two half loaves are pictured- I made a sweet version as well as this one with one dough recipe.


*Looking for Adopt a gluten-free blogger? It is hosted by Shirley of Gluten-free Easily this month.

shared with Gluten free Wednesday

Sorghum Sandwich Bread Recipe
Ingredients
3 tbsp. ground flax combined with 3/4 cup water in food processor (or, if you eat eggs, 3 eggs whisked together)
1/4 cup oil
1/4 cup sugar
1 1/4 cups hemp milk (or other GF dairy alternative)
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour) or arrowroot or tapioca starch
2 cups sorghum flour
1 cup arrowroot or tapioca starch
1/3 c. GF teff or buckwheat flour (any wholegrain flavorful flour)
1 TBSP active dry yeast
1 tsp. apple cider vinegar

Extra hemp milk for brushing
kosher salt flakes (optional)

Directions
Grease bread pan and dust with flour. Preheat oven to 375 F.

Blend or process flax and water until you have a frothy, egg-like texture. Pour into bowl of heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.

Use spatula to spoon into bread pan. Brush top with non-dairy milk and sprinkle with (optional) kosher salt. Let rise until doubled in size. This usually takes 30-50 minutes. Don’t let it over-proof. Put in oven and bake for 45 minutes to an hour. You know it is done when it is golden brown and sounds hollow when you tap it.

Remove from oven and place on cooling rack. Resist urge to tear into it like a starving wolf. Well, try. When it has cooled completely you can slice into it. You can cut it immediately before serving or if you want to freeze it, slice it all, wrap in saran wrap and freeze in a ziploc bag.

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