Gluten free Marmalade Scones

Gluten free flour can be rather tricky to manipulate. I often find it at once sticky and powdery, a combination of texture that baffles me! I have found that the easiest way to work it is to start the dough in a bowl and mix with with a chopstick or a wooden spoon until a rough dough is formed. At that point is a lot easier to knead it, although it’s important to keep in mind that the feeling will always be different from handling a wheat dough. The flavour and texture of the baked good is, in comparison to a dough made with regular flour, denser and blander, and this is why I trick up my GF scone dough by adding flavorings such as vanilla and a lacquer of sweet and tart jam. As the scones bake and expand, the jammy filling spills out, creating a very attractive coating that imparts a caramelized flavor to your scones. All you need is a dollop of cream!

Ps The dimpled hands in the picture below the method belong to my baby Luna, who has learnt to crawl her way to any good I attempt to photograph!

OLYMPUS DIGITAL CAMERA

INGREDIENTS, serves 6

300 gr of Gluten Free self raising flour (or add 1 tablespoon of GF baking powder to your regular GF flour)

1/2 cup fo milk

2 tablespoons of grapeseed or light olive oil

2 tablespoons of caster sugar

1 teaspoon of vanilla paste

2 tablespoons of water(optional)

3 tablespoons of marmalade

METHOD 

  1. Turn on the oven to 180 C. Line an oven tray with baking paper.
  2. In a large bowl mix flour, milk, oil, sugar and vanilla. If t seems to dry, add 1-2 tablespoons of water. Mix well, then try to knead (as hard as it is to knead a gluten free dough!) to smoothen the dough.
  3. Roll the dough to 2 cm thick, then spread 2 tablespoons of jam over 1 side of the rolled dough. flip the other side on top of the one with the jam, then roll into a log (make sure not to push the jam out as you do so)
  4. Cut the log into 6, roll them up slightly and place them onto the tray, close together (I like my scones to stick together when they bake, and then I take extra pleasure in tearing them apart once baked! Go figure…) Brush the top with the remaining jam, then bake for 18-20 minutes. Cool at room temperature for 10-15 minutes, then serve warm, as they are of with extra jam and cream.OLYMPUS DIGITAL CAMERAEnjoy!Silvia xoxo

    Did you know I have launched a brand new YouTube channel? Click here and subscribe to get all my new recipes! It’s free and easy! xxx

    SILVIA’S CUCINA is available in stores and online!

    MADE IN ITALY is available herehere   and here

    LA DOLCE VITA is available online  on Amazon  and here

    9781921384417.jpg

    Silvia’s Cucina is on Facebook Twitter and Instagram

     

How to make easy, no-knead focaccia!

OLYMPUS DIGITAL CAMERA

This is a culinary wonder! Simply mix the ingredients and let time create your dough. No mess, no fuss. The next day, bake it and enjoy! This is one of my most popular and versatile recipes. You can use this dough to create bread and pizza too. So easy, all you need is to mix, let it rest and bake. Suits vegans and people with nut, egg and dairy allergies too.

You can watch the video for this recipe on my YouTube channel! Don’t forget to leave a comment and to subscribe, it’s free and easy!

How to make easy, no-Knead Focaccia, serves 6

INGREDIENTS

4 cups of 00 or all purpose flour

tip of a teaspoon of dry yeast

1+1/2 cup of water at room temperature, plus a few tablespoons, as needed

2 teaspoons of salt flakes

1 tablespoon of extra-virgin olive oil (plus more for drizzling on top)

METHOD

  1. Mix together, flour, yeast and most of the water and mix with a chopstick. Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and oil and mix with a chopstick. Cover with plastic film and allow to rise for 10-12 hours or until more than doubled in size and very bubbly. In warmer climate this will take less. FullSizeRender.jpg
  2. Preheat your oven to 220 C, 430 F. Using olied hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Drizzle with oil on top, create dimples with your fingers and season with salt flakes.
  3. Bake for 25-20 minutes or until golden.
  4. Serve as it it or with thick slices of tomatoes!  IMG_0967.JPG                                                                                                                                  SUBSCRIBE to keep enjoying my recipes for free!   DAY 2 RECIPE 2.00_05_53_11.Still003                                                    Watch this recipe on my YouTube channel   DSC_4086SILVIA’S CUCINA is available in stores and online!MADE IN ITALY is available herehere   and here

    LA DOLCE VITA is available online  on Amazon  and here

    9781921384417.jpg

    Silvia’s Cucina is on Facebook Twitter and Instagram