“Gluten Free” seems to be the trend these days as I know of so many friends that have issues with gluten and needed to change their eating habits to avoid gluten foods altogether.
While I do not have an issue with gluten, when entertaining, I like to accommodate my friends and make them feel welcomed and since I was having a gathering with gluten free friends, I decided to make a fun snack for them as well. For those who are gluten free, I do have another recipe I blogged several months back it’s for a gluten free pasta casserole.
This recipe I created was inspired by a traditional scone I had purchased at a local shop, here in Westlake, I love every scone they make and knew I could create a similar recipe for my blog but gluten and butter free.
From the research I found the following information:
- While a lot of people are becoming gluten free most do not have celiac disease which is required for gluten free diets (only 1% of population have celiac disease)
- It has been rumored that GMO impacts our diets creating the need for gluten free
- Adding pineapple helps activate the baking powder, I minced my pineapple
- Most grocery stores near me carry “gluten free” flour now
Here is what I did to create my recipe, first I put both my flours in a bowl
added the “dry” ingredients like sugar, baking powder, salt and stirred together
“wet” ingredients were added, as well as the lightly beaten eggs
mixed it all together…placed the prepared mixture on my baking sheets
baked it (check out all the pineapple and coconut)
I added a glaze with toasted coconut
and it was ready to be served
Because there is no butter in this recipe the consistency is more of a cake than a traditional crumble scone, kind of like my other English scone recipe (although that recipe has butter). This was such a great recipe that no one knew they were gluten free by taste only because I told them!
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum