GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD
After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.
Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
GLUTEN-FREE CINNAMON SCONES
Homemade scones in less than an hour, and gluten free to boot! Make it your way with one of the delicious variations below.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
- In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
- Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
- In small bowl, mix topping ingredients; sprinkle over dough.
- Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Scone, Sodium 570 mg, Sugar 13 g, TransFat 0 g
GLUTEN FREE CINNAMON RAISIN SCONES
This is an adaptation of a recipe that I found on Pamela's Products website. The original recipe was for current scones, but I wanted something that was cinnamon raisin and this is what I came up with.
Provided by LARavenscroft
Categories Scones
Time 27m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Mix the dry ingredients together.
- Cut in the butter using two knives.
- Add the beaten egg and milk.
- Mix together with a fork (dough will be thick).
- Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
- Bake for 15-17 minutes until lightly browned.
Nutrition Facts : Calories 106.5, Fat 5.7, SaturatedFat 3.5, Cholesterol 35.6, Sodium 84.8, Carbohydrate 13.4, Fiber 0.3, Sugar 11, Protein 1.4
QUICK GLUTEN FREE CINNAMON ROLLS
The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out!
Provided by Mia in Germany
Categories Breads
Time 25m
Yield 14 rolls, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 ° Celsius.
- Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
- Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
- Cream together butter, honey and cinnamon.
- Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
- Sprinkle with chopped pine nuts.
- Carefully roll the dough into a log.
- Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
- If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
- Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
- Brush the top of the rolls with milk.
- Bake for about 10 minutes or until they're done.
- Enjoy!
CINNAMON-RAISIN OATMEAL SCONES
I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.
Provided by Katzen
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
RAISIN CINNAMON SCONES
I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great.
Provided by Frank Troy
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in mixing bowl (I use a fork).
- cut in butter, and mix with fork until it resembles coarse crumbs.
- Add raisins and make sure they are evenly dispersed.
- Add honey and yogurt while mixing.
- Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
- Note: I have made different versions of this recipe (adding dried currants as well as raisins).
GLUTEN FREE COCONUT FLOUR CINNAMON RAISIN MUFFINS
This recipe is the result of many months of testing to make a healthy muffin recipe. It is gluten free, high in fiber and most of all tastes good. I will be adding my other versions of this muffin to food.com soon.
Provided by PopcornHols
Categories Breakfast
Time 33m
Yield 6-8 muffins
Number Of Ingredients 9
Steps:
- 1. In a bowl combine sifted coconut flour, baking soda, sea salt, and cinnamon. Preheat oven to 375 degrees.
- 2. In a second bowl combine eggs, melted coconut oil, coconut milk, and coconut sugar.
- 3. Mix the dry ingredients into the wet thoroughly.
- 4. Add the raisins and mix.
- 5. Use an ice cream scoop to scoop out the mix and deposit it into a greased muffin pan. You should get 6 to 8 muffins out of this batch.
- 6. Bake at 375 degrees for 18-20 minutes.
- 7. Cool and serve. Can be frozen and thawed to save batches for later.
Nutrition Facts : Calories 139.7, Fat 11.8, SaturatedFat 9.3, Cholesterol 62, Sodium 227.2, Carbohydrate 8.2, Fiber 2.3, Sugar 3.7, Protein 2.5
More about "gluten free cinnamon raisin scones food"
IRISH CINNAMON RAISIN SCONES (GLUTEN FREE) - AT HOME …
From athomewithshay.com
5/5 (1)
- Preferably, the night before baking, combine the raisins and Irish Whiskey. If you are in a rush, you can combine the raisins and Whiskey in a microwave safe bowl and heat for 30 seconds. Then let soak as long as possible to allow the raisins to absorb the liquid. Let sit at room temp covered until ready to make the dough.
- While the scones are baking, place the powdered sugar in a small bowl. Gradually add the reserved liquid from the raisins and the milk alternating between the two until you get the consistency and flavor you like. Some like more whiskey flavor than others;-) Drizzle on the scones right away, the glaze will dry up pretty quickly.
GLUTEN-FREE RAISIN SCONES - DISH BY DISH
From dishbydish.net
Reviews 8Servings 8Cuisine Gluten-FreeCategory Snacks
- Add in the pieces of chilled butter, and using two knives, cut at the butter until it is mixed with the rest of the ingredients and you get a crumbly mixture
THE BEST GLUTEN-FREE RAISIN SCONES! (PALEO, DAIRY-FREE)!
From 24carrotkitchen.com
Ratings 1Category Breakfast, Breakfast SconeCuisine American, BreakfastTotal Time 30 mins
HEALTHY CINNAMON RAISIN SCONES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
EASY GLUTEN FREE APPLE CINNAMON SCONES - RECIPES TO …
From recipestonourish.com
GLUTEN FREE SCONES RECIPE - MOIST & DELICIOUS W/ GFJULES …
From gfjules.com
GLUTEN-FREE CINNAMON RAISIN BAGEL
From onlyglutenfreerecipes.com
LOW-FODMAP 'COPYCAT' STARBUCKS CINNAMON CHIP …
From rachelpaulsfood.com
GLUTEN-FREE RAISIN-ORANGE SCONES - TEATIME MAGAZINE
From teatimemagazine.com
CINNAMON RAISIN SCONES - TASTES OF HOMEMADE
From tastesofhomemade.com
GLUTEN FREE CINNAMON SCONES WITH MAPLE ICING - THE …
From thebetteredblondie.com
GLUTEN FREE SCONES WITH RAISINS [GRAIN FREE DROP SCONES]
From cathysglutenfree.com
GRAIN-FREE CINNAMON SCONES - SPIRITED AND THEN SOME
From spiritedandthensome.com
ALMOND FLOUR (GF) RAISIN SCONE RECIPE: CRISPY OUTSIDE, …
From deeprootsathome.com
HEALTHY CINNAMON SCONES (EASY 1-BOWL RECIPE
From amyshealthybaking.com
CINNAMON RAISIN MINI SCONES RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
GLUTEN-FREE VEGAN APPLE CINNAMON SCONES • BAKERITA
From bakerita.com
CHEESY RAISIN SCONES - THE GLUTEN FREE GREEK
From theglutenfreegreek.com
CINNAMON RAISIN SCONES - LIFE & LEMONS
From life-and-lemons.com
EASY GLUTEN FREE CINNAMON RAISIN BREAD - FEARLESS DINING
From fearlessdining.com
GLUTEN-FREE SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
CINNAMON RAISIN BANANA VEGAN SCONES - ORCHIDS - SWEET TEA
From orchidsandsweettea.com
VEGAN CINNAMON RAISIN SCONES - FIND YOUR ZEN SPOT
From findyourzenspot.com
CINNAMON RAISIN SCONES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CINNAMON OAT SCONES (GLUTEN-FREE & DAIRY-FREE) - THE DIZZY COOK
From thedizzycook.com
GLUTEN-FREE RAISIN SCONES – WHISKED GLUTEN-FREE BAKERY
From whiskedglutenfree.com
THE EASIEST & BEST GLUTEN-FREE CINNAMON-RAISIN BREAD RECIPE EVER
From beautyinthecrumbs.com
GLUTEN FREE CINNAMON SCONES - FOODS AND DIET
From foodsanddiet.com
ORANGE RAISIN SCONES FOR TWO — YOUR GLUTEN FREE KITCHEN
From yourglutenfreekitchen.com
GLUTEN FREE SCONES RECIPE | HUNGRY HARRY’S
From hungryharrys.com
CINNAMON GINGER SCONES - YOU'D NEVER KNOW THEY WERE GLUTEN-FREE.
From zenbelly.com
THE BEST GLUTEN-FREE RAISIN SCONES! (PALEO, DAIRY-FREE)!
From pinterest.ca
CINNAMON RAISIN SCONES - GASTRONOTHERAPY
From gastronotherapy.com
GLUTEN-FREE APPLE CINNAMON SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN-FREE CINNAMON RAISIN BREAD RECIPE
From glutenfreebaking.com
VEGAN & GLUTEN-FREE ALMOND RAISIN SCONES - PURE ELLA
From pureella.com
GLUTEN-FREE CINNAMON BISCUITS {DAIRY-FREE OPTION}
From mamaknowsglutenfree.com
GLUTEN-FREE CINNAMON RAISIN DROP BISCUITS - THIS PILGRIM LIFE
From thispilgrimlife.com
GLUTEN FREE CINNAMON RAISIN SCONES RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love