The Martha Stewart Show – Allergen-Free Treats

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Please tune in to watch me baking “Classic Crumb Cake” from The Allergen-Free Baker’s Handbook on THE MARTHA STEWART SHOW, MONDAY, MARCH 1st, and SATURDAY, MARCH 6th. Check Local Listings!

See HERE for more info

Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.

Gluten Free Cherry Oat Scones Recipes

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Cherry Oat Scones
Makes 12 scones (gluten, wheat, dairy, egg, soy, peanut, tree nut, and sesame free)

These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!

1 cup plus 2 tablespoons rice milk
1 tablespoon cider vinegar
2 cups Basic Gluten-Free Flour Mix
3/4 teaspoon xanthan gum
2 tablespoons double-acting baking powder
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
11/4 cups gluten-free old-fashioned oats
1/3 cup dairy-free, soy-free vegetable shortening
1/2 cup dried cherries
Sanding sugar (optional)

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Whisk together 1 cup of the rice milk and the cider vinegar. Set aside.
3. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.
4. Add the oats and toss. Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb.
5. Add the cherries, tossing until combined.
6. Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
7. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.
8. Divide the dough in half. The dough will be sticky. Shape into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Transfer the scones to the baking sheet. Brush with the remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.
9. Bake in the center of the oven for 17 minutes, or until lightly golden.
10. Serve warm from the oven, or let cool on a cooling rack.

Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.

Pear Muffins

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It’s pear season, a glorious thing.  Only problem with that is I buy way too many pears at once, and they all ripen at the exact same time, and now I have TOO MANY RIPE PEARS!  So what’s a girl to do? Bake ‘em up, in all their various forms of yum. The following is a simple and tasty way to work those pears into breakfast!

 

Pear Muffins

Makes 12 muffins

Ingredients

 

1 heaping cup peeled, cored, diced ripe pear
1 cup rice milk
1 Tablespoon freshly squeezed lemon juice
2 1/4 cups Basic Gluten-free Flour Mix (see recipe below)
3/4 teaspoon xanthan gum
1 1/2  teaspoons baking powder
1 1/2  teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
1/2 cup old-fashioned (gluten-free) oats
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

1. Preheat oven to 375°F. Line a standard muffin tin with 12 liners. Peel, core, and dice your pear.

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2. Combine rice milk with lemon juice and set aside.DSCN0545

3. Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk together flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon, until thoroughly combined. Add sugar, mix, then add oats, and toss until combined.DSCN0631

4. In a separate bowl, combine rice milk/lemon juice with canola oil and vanilla extract.  Mix well.DSCN0641

5. Add liquid ingredients to dry, mixing gently until combined but still lumpy with a few pockets of dry flour.

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6. Add pears and gently fold into batter.DSCN0656

7. Fill muffin liners to the rim.DSCN0658

8. Bake in center of oven about 25 minutes until muffins are a lovely golden brown, rotating pan once halfway through. Remove from oven, transfer muffins to cooling rack, and let them rest about 10 minutes before serving. These are great the day you bake them, and are equally delicious the next day, re-warmed or toasted. They also freeze well.  Enjoy!

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BASIC GLUTEN-FREE FLOUR MIX

Makes 6 cups

4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)

  1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Do NOT use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
  2. Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.

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