All About Gluten-Free Scones & Baking

I probably shouldn't say this...

...but I am known for my gluten free scones, and instantly the imposter syndrome sets in!

Hey ho, here goes. The issues that gluten free baking has include a lack of moisture, binding, tasting gummy or gritty. In order to create scones, and more, that are just as good, if not better than their gluten counterparts, we need to find solutions.

Xanthum Gum

The easiest way to help bind the ingredients and stop all that gf crumbling issue. Plus, you only need to use a little to make a difference, and it has a long shelf life.

If I don't have any, I use Cornflour. For example, with my Afternoon Tea Scones I'd cut the other flour/s down to 410g and add 40 grammes of Cornflour. It wasn't a scientific decision, I just tried it and it worked! You can also mix various flours together, like millet, tapioca, potato starch etc in order to make a gluten free flour that doesn't need Xanthum gum. You need the correct balance of starch, protein and binding. However, that can quickly become quite costly.

Other alternatives are Psyllium Husk and Ground Flaxseed. Both of which are also used as egg replacements; hence, why they would be good at binding ingredients together.

What is Xanthum Gum?

Discovered in 1963, simply put it's a food additive that does a brilliant job as a thickener and stabiliser. Made by fermenting sugar with Xanthomonas campestris bacteria. It's a soluble fibre meaning a type of carbohydrate that has no calories or nutrients. And it's not just used in gluten free baking. You'll find it in manufactured salad dressings, fruit juices, soups, ice creams and more.

Butter/Vegetable Fat

Some people swear by using frozen butter/vegetable fat. I never have, probably because when I remember it's too late to freeze as I need to make the scones then. I do use cold vegetable fat straight from the fridge and use it immediately.

When rubbing it into the dry ingredients, always lift high to get the air in, and rub just enough. If being angry is good for kneading bread, having a positive mindset works for scones. Think rainbows and relaxation and lightly bring the mix together. Don't overwork it.

Same for rolling out. In fact, I never use a rolling pin on my scones. Just bring together with your hands and shape into a round. Use a round cutter, or cut with a knife into triangles.

Moisture, moisture, moisture

When I first started baking without gluten it instantly became apparent that moisture, the lack thereof, was a big issue. You've got to get it in your recipes and keep it in.

Using my Afternoon Tea Scones as an example, you'll see in the recipe that I add a couple of spoonfuls of my homemade Quince Jelly, on top of the 300ml mix of milk and eggs. If I'm replacing some of the usual self raising flour with Sorghum Flour (I've become quite the fan of Sorghum) I add another 20ml of milk as Sorghum absorbs more moisture. Knowing your flours and how they behave is a game changer.

The final thing I do, after cutting out the scones but before baking them, is to put them in the freezer for at least 30 minutes. You can store your unbaked scones in the freezer for up to three months and just take them out when needed. I find that baking from frozen helps with both the moisture and the structure.

Don't Overbake

Gluten-free cakes and biscuits can dry out quickly. Check for doneness slightly earlier than you would with conventional recipes.

Post Baking

Gluten free flour continues to bind after it's been cooked. Taking this on board, allow your scones to cool down a little before diving in. They will be just as delicious, and have less chance of crumbling. You can always reheat any that don't get eaten the first time around...rarely an issue!

Regarding bread, when I make my Soda Bread I wait till it's completely cooled down before slicing it. It takes a bit of willpower as it smells so good, but you definitely get a better result.

So, now you know the basics, if you're looking for gluten free scone recipes, you've come to the right place. Just pop the word "Scones" in the search box.