Adventures in Gluten Free Baking: Feb. 3, 2011

Well snow day #3 has provided me with another opportunity to try a new recipe. Today I made the SCONES - I used the recipe variation of orange cherry scones. I had to make a few variation to the recipe. First, it called for 1/2cup of sweet rice flour. I did not have this, I had sweet sorghum flour. So I used this instead. The second change I made to the recipe was the 1Tablespoon of honey it called for. I could not find my honey, so I replaced it with 1Tablespoon of Agave. They baked up nice, but the true test of course is in the taste, and sadly these received a 3 from my official taster. My husband felt they were to dry. I tend to agree, they were dry, but I felt they left a flour after-taste in my mouth that I couldn't quite get rid of. I even served them with a lemon curd, not homemade though. I feel Stonewall Kitchen makes the yummiest lemon curd around. I have to overlook all the sugar in the curd though and use it truely has a rare treat. So they may have received a 3, I will not give up on this recipe. I will use the sweet white rice flour and true honey next time. This may be the difference. I want to try the chocolate chip variation too. So when the snow crazy roads allow me, I will head off to purchase the correct flour and honey and try again.

Now an update on those molasses cookies that received a 9 yesterday. I didn't have cream cheese to make a cream cheese icing like I had hoped, but came across a spice glaze icing in the gluten-free baking cookbook. So I made the glaze and put it on some of the cookies. It added a nice texture while eating, but for me they became to sweet. My husband liked it, but he agrees a cream cheese icing would be better.

So my precious Sadie recommeded I post a picture of the cookbook, so it is included with this post along with a picture of yesterday's cookies and today's scones. Happy baking!