The lovely Helen came over with some berries from the farmers market and we made some scones!

Gluten Free and Vegan Berry Scones:

1/4 c sugar for coating

1 c tapioca starch
3/4 c sorghum flour
1/4 c potato flour or coconut flour
1/3 c sugar
1 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t xanthan gum

1/2 c pureed strawberries (if you use frozen berries, add some liquid to get
an even blend.)
1/4 c canola oil
1 t vanilla extract
2 T flax seed meal

Preheat oven to 400. Add wet ingredients to a bowl of mixed dry ingredients.
Mix with your hands until the dough just sticks together. Form into balls,
letting the crumbs stay visible instead of smoothing them out. Dip the top of
each scone into sugar and set it on a greased baking tray. Bake for 17 minutes
or until just brown on the edges and split on top. The scones are great cooled
and will hold their shape, but the warm crumbs are divine.

More adventures with yeast! The above loaf was quite dense and sticky, made with potato flour while I waited for my 25 pounds of brown rice flour to be delivered. The bread was great served with olive oil and slices of roasted elephant garlic.

But once the brown rice flour showed up, the bread really started to rise!

...one hour rise, 40 minute bake at 375...

The frustrating part of baking gluten free bread is that the hot bread from
the oven can still lose its structure and become a paste. Resist all urge to cut
a hot slice of bread, rip a corner off, or just take a bite. Wait until the bread
is COOL before eating. Once it is sliced, it can be heated back up or toasted.

Recipe coming soon. Still tweaking!

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