Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Heidi Bayer
Ingredients
1 can pumpkin
1/4 cup canola oil
1 tsp vanilla extract
2 cups white or brown rice flour
1 cup sweet rice flour
1 Tbsp xanthan gum
1 Tbsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp salt
2/3 cup sugar
sugar for dusting
Directions
Preheat oven to 375 °F.
Combine wet ingredients, mix well. In separate bowl sift dry ingredients twice. Combine well to a point. Separate into two halves. Knead the dough until well mixed. It is not necessary to over-knead the bread.
Shape each half into two circles, cut into 8 pieces with a sharp knife. Place on a cookie sheet lined with parchment paper. Sprinkle with sugar.
Bake for 25 minutes or until done.
Makes 32 scones.
Notes
Copyright © 2006 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions [1].
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions [2].