Hodgson Mill posted a recipe for “Gluten Free Baked Beignets“. I used quotes because there is no way you can all these beignets in any way, shape, or form. However, they are perfect as gluten-free scones. Not as light as wheat-based scones, but pretty decent for coconut flour scones. Hodgson Mill took my criticism well on Twitter. But seriously, don’t confuse these for beignets. It’s like calling a dinner roll a funnel cake. Two completely different things.
I don’t have any issues with gluten, but I will jump on any recipe that uses coconut flour. I can’t get enough of the stuff.
Baking in my Bathing Suit has been gluten-free lately, and she came over to help me make these.
Here are the ingredients you’ll need:
2T Warm Water
1 t yeast
1/2 t sugar
(Proof the three above ingredients if you want, otherwise just toss it all together)
1 C Gluten Free AP Flour
1/2 C Coconut flour
2 T Sugar
1 t baking soda1/2 t xanthan gum
3 T coconut oil, melted
1/2 C milk
1 t lemon juice
1 t vanilla extract
Combine all of the dry stuff, then drizzle in the melted coconut oil and mix so it evenly distributes and looks kind of clumpy. Then add in the liquids (including the proofed yeast, if not, toss in the yeasty trio now). Mix well.
Here’s what it looks like when it’s all combined and mixed. Then you cover it and let it rise for about an hour.
Plop the risen dough on this sheet, then knead/fold it for a little while so the dough comes back together.
Then roll it out into as much of a rectangle as you can make, he he. (Straight lines are not my strength)
Then cut into triangles. Or however you want them shaped.
Spread them out a bit on the parchment-lined pan. Then cover and let them rise another +/-30 minutes. (note: I made these in winter, so my house is cooler and a 30 minute rise time is normal. In the summer this may be reduced to less than 30 minutes)
But these gluten free scones were great with some freshly macerated fruit!