I love everything that has to do with bread – the baking process, the smell, the taste, bakeries, you name it. Unfortunately my body can’t handle gluten and finding gluten free bread that actually taste great isn’t easy. And making it yourself is not as easy as it sounds. However, I have always been convinced that it’s absolutely possible to create some gluten free magic in the kitchen. I just haven’t figured out how. Until now.
I don’t know what has happened, but it’s indeed something. Maybe it was because I added more psyllium husk to the dough, or because I tried a new combination of flours. I don’t know, but all of a sudden the bread tasted wonderful! You know, with that crispy outside and soft, fluffy inside? And with a rich taste, that doesn’t at all scream ”gluten free” if you know what I mean? It tastes like real bread, not a B version substitute (heh).
So far I’ve been making scones, baguettes (one classic version and one with garlic butter), ciabatta and levain with olives and sea salt. Now I just need to turn all my new recipes into blog posts and we’re all set.
When I published a photo of my glutenfree scones on Instagram the other day, I got so many messages where you asked for the recipe so I decided that scones was on top of my list of things to share with you. So, let’s stop talking and start, what, recipe-ing?
Gluten Free Scones
makes 2 large scones (8 pieces)
2 3/4 dl oat flour
3 dl rice flour
2,5 dl rolled oats
2 tbsp sugar (or honey or syrup)
1 tsp salt
1,5 tsp bicarbonate
1,5 tsp psyllium husk (Fiberhusk in Swedish)
50 g vegan margarine
3 dl oat milk (or other plant milk)
Preheat the oven to 250°C.
Combine all the dry ingredients in a large bowl. Add butter (or coconut oil) and quickly mix together with the flour. Add oat milk and quickly stir together.
Let the dough rest for about 15 minutes. This step allows the psyllium husk to absorb water, which is a key step to get a dough that is easy to work with.
Cut the dough in half and turn each half into a round shaped bread (about 2-3 cm thick). Cover a baking sheet with parchment paper and place the scones on it. Use a sharp knife and make a cross on top of each bread (do not cut all the way through).
Bake in the middle of the oven for about 20 minutes, or until golden.
Let cool and enjoy!
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