Easy Gluten-Free Crunchy Coconut-Topped Scones

 These scones are easy to make and do not require any special instructions.   If you’ve made biscuits, simply follow the same method.

 

I do not make biscuits often, although I do love biscuits!  I try to make them for special occasions or with variations.  I wanted to try the Original Bakewell Cream that I recently purchased.  There is also Bakewell Cream Baking Powder.

 

These are great for brunch or entertaining.  They are the right size for potluck or buffet style meals.

 

The coconut gives them a little crunch.

 

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Crunchy Coconut Topped Scones

 

Ingredients

 

Dry Ingredients

 

1 1/4 cup Gluten free all purpose flour mix (whole-grain)

2 tbsp arrowroot flour

2 tsp egg white powder

2 pkts stevia powder (or 4 tsp sugar)

1/4 tsp Bakewell powder

 

Wet ingredients and Fats

 

2 oz. Neufchatel cream cheese (reduced fat)

2 tbsp butter with canola oil

1/2 cup coconut water or plain water

 

Topping

2 tsp unsweetened shredded coconut

 

Procedures

 

Preheat the oven to 400F.

 

Combine all of the Dry Ingredients into a mixing bowl.  Add the cream cheese and butter to the mixing bowl. Using a wire whisk, mix until the mixture is grainy like corn meal.

 

 

Mix in the water using a wooden spoon.  Use the spoon to beat and stir until the dough begins to get smooth, about 2 minutes.  Scrape down the mixing bowl, as needed.

 

Grease a baking pan with shortening. Place 8 even sized portions of dough into the prepared pan.  Slightly shape using a wet spatula (with water shaken off).  Sprinkle with the coconut.

 

 

Bake about 18 minutes, until tops begin to brown.  If the bottoms are beginning to brown too much, move the pan to the center of the oven.

 

When done, remove from oven, transfer to a serving plate and serve.

 

 

 

Served with some DIY strawberry jam! They are also delicious plain.

 

 

 

Makes 8 scones

 

Nutrition (per scone as prepared): 136 calories, 5.1g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 2.3g saturated fat, 9.3mg cholesterol, 236.5mg sodium, 33.8mg calcium, 12.9mg potassium, <1mcg folate, 29mg phosphorus, <1mg phytosterols, <1mcg selenium,  <1mcg vitamin b12, 2.8mg vitamin c, <1mg zinc, 20.1g carbohydrates, <1g fiber, 19.1g net carbohydrates, 1.1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, 2.8g protein.

 

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Tips

One recommendation is to lightly press the coconut into the scone or coat the scone with half and half or cream before sprinkling the coconut, so it will stick to the scone.

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© 2013 http://retiredwithnoregrets.blogspot.com/

DIY Breakfast Bacon and Egg Biscuit Cups - Gluten-Free

 

Today is St. Patrick’s Day and I started out with a little green! Spinach, that is…

These biscuit cups use a DIY biscuit bottom with your choice of ingredients plus egg.

Gluten-free dough works a bit different from the gluten-filled kind.  One must beat it, to get it smooth and pliable.  I find that a wooden spoon works well for biscuits.

This is not a meal I would eat everyday, because it is high-fat and calorie for the amount of food.  The ingredients that make up the filling can be changed a bit to lower the sodium, fat and calories, by omitting or reducing the pepperoni, adding more spinach or peppers.  This was a quick fix, so I didn’t put much thought on calories when making it.

The muffin pan used is deeper than the normal one.  It is about double the size of a normal one.¹

Breakfast Bacon and Egg Biscuit Cups - DIY - Gluten-Free

 

 

This biscuit has spinach, sweet peppers, bacon, pepperoni and egg, topped with a small amount of cheese.

 

Ingredients

 

Add Ins

3 oz. pepperoni slices, chopped

2 slices bacon, chopped

6 tbsp liquid egg substitute

1/2 sweet red peppers, coarsely chopped

1/2 cup spinach, raw, roughly chopped

 

Garnish

1/2 oz. Shredded Mexican Style cheese (Kraft)

 

Biscuits

 

Dry Ingredients

1 cup whole grain flour blend (KAF)

1/2 cup Pamela's Artisan Flour Blend

2 tbsp arrowroot flour

1/2 tsp ginger powder

1 1/2 tsp baking powder

 

Liquids and fats

1/2 cup unsweetened plain almond milk (or water or milk of choice)

4 tbsp shortening (Palm)

1/2 cup water (as needed)

 

Procedure

 

1. Heat oven to 375°F. Grease a deep 6-cup non-stick muffin tin with shortening.

 

2. Prepare all of your Add-Ins and measure out the cheese. Cook your bacon, if you haven’t already done so, lay on paper towel to remove extra fat.

 

3. Whisk the Dry Ingredients in a medium sized mixing bowl, whisk in the shortening using a wire whisk until crumbly and mixed.

 

4. Stir in the almond milk, continue stirring adding as much of the water as needed. Continue ‘beating’ the dough in circular motions with the wooden spoon until it is pulled together and smooth.  You may need to use a spatula to scrape it together to continue ‘beating’ it to get it smooth. This takes about 5 minutes of mixing and ‘beating’.

 

 

 

 

5. Divide the dough into 6 even sized portions.  Gently spread it out and flatten into an oval shape to fit the muffin tin and rise up the sides.

 

 

 

6. Place one portion of dough in each cup, pressing it into the bottom and up the sides.

 

7. Divide the pepperoni among the cups, then half of the bacon among the cups, then peppers, then spinach, then remainder of bacon, then the egg.   Top the center with the cheese.

 

 

 

 

8. Bake about 25 minutes until puffed and sides of biscuits is golden brown.

 

 

 

 

9. Remove from oven, place on serving plate and allow cooling at least 3 minutes, as it is very hot in the centers.

 

 

 

 

Yield: 6 Biscuits

 

Nutrition (as prepared per biscuit): 301 calories, 17.5g total fat, 6.3g monounsaturated fat, 2g polyunsaturated fat, <1g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 6.8g saturated fat, 19.5mg cholesterol, 526.7mg sodium, 171.2mg calcium, 230.1mg potassium, 13.8mcg folate, 204mg phosphorus, 58.4mg phytosterols, 0mcg lycopene, 6.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 16.5mg vitamin c, 1.3IU vitamin d, 28.2g carbohydrates, 2.6g fiber, 25.6g net carbohydrates, 1.5g sugar, 8.7g protein.

 

 

¹Difference between regular muffin tin and larger deeper one

 

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© 2013 http://retiredwithnoregrets.blogspot.com/

Breakfast and Brunch Biscuits - Gluten Free

Most of the conversation I hear from someone newly gluten-free is about  Gluten- Free Biscuits.  Well, let’s try to make them a little more nutritious than simply using cornstarch or tapioca flour!

I remember home-made biscuits and keep trying to make them like I was used to.  Most of the commercial biscuit mixes tend to have more starch than wheat flour, so I mix flours.
My flour blend tend to include sorghum, chickpea, potato(flour), millet and brown rice flours, and of course tapioca and or potato starch, to smooth it out.

There are two  pre-mixed whole grain mixes that I am aware of: King Arthur Gluten-free Whole Grain Flour Blend (Whole Grain Flours (sorghum, Brown Rice, Amaranth, Quinoa, Millet, Teff), Tapioca Flour.) and Hodgson Mill, Multi Purpose, Gluten Free Baking Mix(Whole Grain Millet, Garbanzo, Soy, And Brown Rice Flours)

I would use the KAF mix for cookies or part of a bread mix, because I tend not to add Teff or Quinoa flours to biscuits. I purchased the Hodgson Mill mix in the past, but no longer will due to the soy flour it contains.  I have since gone soy-free also for health reasons.  It is a very good mix, if one does not have issues with soy beans.

So, I always start out with 1 1/4 cups of my whole grain mix and then add additional starch or an additional 1/4 cup of the whole grain mix, depending on what the end product will be.  For Biscuits, its 1/4 cup of another starch or less dense fiber flour.

Since I tend to have brunch rather than breakfast, I made biscuits suitable for either.
Actually, I saw a recipe for Elsie’s  Biscuits in a cookbook by Southern Living Homestyle Cooking, chapter Taste of the South that gave me the nudging to make biscuits.   That recipe uses sour cream instead of yogurt.  The yogurt I used was not on the market when the cookbook was published.  Over all the cookbook recipe is a really good one.

I had decided to make an omelet (liquid egg product).  I discovered that I only had liquid egg whites and no liquid egg product, so a little substitution has to be done.  Egg white with cumin and turmeric to change the color a bit.

After mixing up the biscuits, and dividing the dough into 6 balls, I added  a tablespoon of grated Parmesan cheese to three of them.  So there are 3 plain and 3 with a little cheese.



Breakfast N Brunch Biscuits


Ingredients 


Dry Ingredients
1 1/4 cups Self-rising Whole Grain  Baking Mix
3 tbsp tapioca flour or starch
2 tbsp potato flour (not potato starch)
1 tsp sugar

Fats
4 Tbsp Buttery Spread  (used Earth Balance) ( or butter or shortening)

Liquids
2 tbsp 0% Greek Yogurt or sour cream
1/4 cup water
1/4 cup buttermilk
1 pinch Vanilla extract or cinnamon
Optional Add Ins

3 tbsp grated Parmesan or Romano cheese

Procedure


Preheat oven to 400 degree F.

Combine all of your Dry Ingredients. With a pastry blender or wire whisk, cut in Fats  into Dry Ingredients until mixture resembles coarse crumbs.



Combine Liquids  and add all at once to the Dry Ingredients; stir with a wooden spoon until moistened.
 


Stir the dough about 15 more seconds as it pulls together.



Optionally divide the dough in half and add cheese to one half.
Divide the dough into 6 portions, using food service gloves and a biscuit cutter to help shape it. Place biscuits at least 1-inch apart on a lightly greased or parchment paper covered baking sheet.






Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot





Servings: 6

Nutrition Facts
Nutrition (per serving): 213 calories, 8.8g total fat, 3.7g monounsaturated fat, 1.9g polyunsaturated fat, 2.2g saturated fat, 2.9mg cholesterol, 29g carbohydrates, 2.3g fiber, 26.7g net carbohydrates, 4g sugar, <1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 215.6mg sodium, 127mg potassium, 4.5g protein, 129.7mg calcium, 47.2IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 0IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 1.4mcg selenium, <1mg thiamin, <1mg zinc.