There are only a few meals that are guaranteed to be enjoyed by everyone in our family:
- chicken nuggets
Chicken nuggets are too much work to make every week (maybe once school ends, but right now work is kicking my ^&%). But those other three, we usually have every week–sometimes more often. You know about the pizza; sandwiches are easy; burgers just get little circles of bread instead of buns because the GF buns we can get aren’t worth the $1,000. Breakfast consists of a meat–chicken breakfast sausage or bacon– eggs, fruit and waffles, muffins or scones.
Here’s my favorite GF scone recipe:
- 2 cups GF flour mix*
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter
- 2 large eggs
- 1/4 cup cold milk
- 1 teaspoon vanilla extract
- extra granulated sugar and milk for topping
- Preheat oven to 400 degrees. Line baking sheet with parchment or grease likely.
- Blend together flour mix, sugar, baking powder, xanthan gum and salt
- Cut in cold butter until the mixture resembles coarse sand, with a few larger (pea-sized)pieces
- Mix milk, eggs and vanilla, then stir into butter/flour mixture.
- Scoop out about 1/4 cup of dough at a time and place on baking sheet at least 1 inch apart. Brush tops with milk and sprinkle lightly with granulated sugar.
- Bake 15 minutes or until lightly brown.
* I trade off baking by weight and by volume, but I almost always use Gluten Free Girl’s all-purpose flour mix (this link also has a great basic muffin recipe, by the way). My current mix is more rice than anything else, but also has amaranth, oat, sorghum, millet, tapioca and potato flour.