Can we talk about expectations from grain free baking?
(I am addressing baking specifically because grain free every day cooking is more familiar and easier than BAKING grain free)
When I say scones I mean scone like. My sweet husband has been drug along on this grain free cooking life unwittingly and has not always loved the grain free foods. When I handed him this scone yesterday I did preface it with “don’t expect a scone scone!” “Oh I know better than that” was his retort.
Well at least he liked them.
Ok back to expectations. By in large if you use coconut flour it will taste like coconut. Also it will be spongy ish which is kinda a hard transition to make. I have learned I simply cannot do coconut flour in savory applications. Nope no way.
I have my limits with coconut flour. There are only so many coconut flour muffins I can eat before I am sick of them.
Another small personal trick I have learned is I don’t love honey in baked goods. I almost always sub for maple syrup instead. Real maple syrup mind you.
What I have found so far that works best are recipes like this one what use a nut flour and then arrowroot or tapioca as a binder. The two best pizza dough recipes we have found to date have either arrowroot or tapioca in them. Coconut flour in a pizza crust is a big fat no way.
I’ve been grain free baking since mid July. I never ever ever thought I would see the day. Thankfully my instincts from all the cooking and baking I have done over the years serves me well. Now that I know how all these ingredients interact I am getting to a point where I can select winning grain free recipes with the ease that I could pick a regular one.
I’m kinda loving it.
However this one threw me for a loop. I put it in the pan and was SURE it wasn’t going to work. First and foremost I thought my pan was too big. Secondly I was none too pleased with the batter. Whatever. I was at a friends house so I said a prayer and went outside.
Sure enough this sweet recipe proved me wrong. While not 100% scone like they aren’t TOO far off and are delicious in their own right. I am going to use this base to try and make other scone. Cinnamon ones are on the docket next.
One year ago today: Cream of Mushroom Soup
Two years ago today: Roast pork loin with fennel
Blueberry Scones (makes 8)
From Dish by Dish
1 1/2 cups of cashew meal (I get mine at Trader Joes)
1/4 cup of tapioca flour
a pinch of salt
1 teaspoon of baking powder
1 cup of fresh or frozen blueberries (or any other sort of berries you prefer)
3 tablespoons maple syrup
2 teaspoons of pure vanilla extract
1 egg, beaten
Pre-heat oven to 350F and grease your cast-iron pan well. In a large bowl, whisk the ground cashew meal, tapioca flour, salt and baking powder together until combined. In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated. Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter. Gently stir in the blueberries until evenly distributed. Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top. Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean). Let the scones cool for at least 10 minutes before slicing into 8 portions.