Friday, 4 May 2012
Go Gluten Free! Event & Gluten Free Sour Cream Scones
As my regular readers will know, just over a year ago I was diagnosed with coeliac disease. Coeliac disease affects around 1 in 100 people and is an autoimmune disease that causes the body’s immune system to wrongly attack itself when it comes into contact with gluten. This damages the lining of the intestines, resulting in illness and poor absorption of food and nutrients. There is no cure, but thankfully if you follow a gluten free diet your body goes back to being healthy and happy again.
Being coeliac means you have to avoid all products containing gluten including wheat, rye, barley, oats and its by-products including bread, cakes, semolina, cous cous, soy sauce, malt, beer, pasta, breakfast cereals, some crisps/chocolates/sauces and liquorice etc…
For a girl who loved to bake and classed bread and breakfast cereal in her top 5 favourite foods you can imagine this meant quite a drastic change of lifestyle. However, after a bit on tinkering in the kitchen I soon learnt that missing gluten doesn’t have to mean on missing out on delicious meals or treats.
To help raise awareness of coeliac disease, each year Coeliac UK hold a Coeliac Awareness Week which this year runs 14th–20th May 2012. To do my part to help spread acceptance and understanding of the condition I’ve decided to host my first event, which I'd love you all to help me with – Go Gluten Free!
To take part in Go Gluten Free!
* Bake/cook a recipe that you have adapted in some way to make it Gluten Free
* Blog about it before 14th May
* Include a link back to this post along with the event logo (A little blurb about coeliac disease would be great too – you can use the top 2 paragraphs to the post)
* Email it to me, along with your name, blog name, recipe name, recipe URL and a small photo of the dish.
* Email Katie at (appleandspice[AT]hotmail.co.uk) with ‘Go Gluten Free!’ in the subject box
* Open world wide. Entries must be in by midnight on 14th May 2012
I will then make a roundup, after 14th so everyone can enjoy a whole host of delicious GF recipes just in time for awareness week! Try making your favourite lasagne using GF pasta, bake a cake, brownies or cookies using ground almonds or a bag of GF flour. It can be sweet or savoury, the only thing I ask is that it be something that is not naturally GF. So don’t send in a bowl of veg soup, but a bowl of veg soup with some homemade GF bread would be great!
I really hope you’ll join me in helping raise awareness and proving to people that going gluten free doesn’t have to mean going without! To get things started, here is my own version of a delicious afternoon tea treat – gluten free scones!
Gluten Free Sour Cream Scones
(These are soft and tender on the inside, just like a good scone should be)
200g gluten free self raising flour (Doves Farm brand)
40g cold butter
20g caster sugar
½ tsp xanthan gum
1tsp gluten free baking powder
75ml sour cream
Mix the milk and sour cream together and set aside.
Chop the butter into tiny cubes. Measure out the flour, baking powder, sugar and xanthan gum and add to the butter. Rub the butter into the flour mixture using the tips of your fingers, lifting your hands up above the bowl and letting the mixture fall back as you rub it together. It’s done when the mixture resembles a crumble/breadcrumb mixture.
Pour most of the milk/cream over the crumbs and mix together in a folding motion using a butter knife.
When starting to form a dough, switch to your hands and bring the mixture together into a ball. Add a little more milk if needed. Knead gently for about 5 seconds.
Scatter the work surface with a little flour and pat out the dough using the palm of your hand, until around an inch thick.
Cut out rounds using a 2inch/5cm cutter. Press down firmly when cutting the scones out and don’t twist at all or else they won’t rise straight.
Place the scones onto the baking tray and brush the tops with any leftover milk mixture. Don’t let the milk drip down the side of the scones.
Bake for 12 minutes until lightly golden and risen.
Eat straight away with jam and cream.
Best eaten within a few hours of baking (not a problem in my household)
Makes 8 scones