Easy Gluten-Free Scones with Rice, Gram and Chia Seeds
Makes 6 scones
1 tbsp chia seeds
4 tbsp milk
60g organic white rice flour
50g organic tapioca starch
40g organic gram flour
1tbsp caster sugar
2 level tsp baking powder
1/2 tsp guar gum
Preheat your oven to 180 degrees. Prepare a baking sheet with some baking parchment sprinkled with white rice flour.
Put the chia seeds and milk into a basin, and beat the egg into them, set aside.
Sieve the dry ingredients into a bowl, and rub in the butter with your fingertips. Beat the egg/chia/milk mixture again to prevent the chia seeds from clumping together, and with a silicone spatula, combine the wet and dry ingredients in the bowl - it will be much wetter and stickier than a wheaten scone dough, more like a very stiff batter.
Dividing the mixture roughly, drop 6 spoonful’s of the mixture quite close together onto the prepared baking sheet, and pat the tops with a wet finger to flatten them - don't squash them down. Bake for 15 - 20 minutes.
As the scones rise in the oven they join up and support each other a little, but it won't be a deep scone as it doesn't have the same structure as flour that contains gluten. When they are done, slide the parchment with the scones now joined together onto a on a cooling rack, and serve warm or cold.
Alternatively you can also achieve a traditional deep scone by buttering a straight-sided muffin tin, and putting waxed discs into the holes first to make sure the baked scone drops out easily - 1lb jam pot waxed discs work very well for this purpose.
The recipe can also be used for savory scones by leaving out the sugar and experimenting with adding herbs, cheese, seaweed etc.
IMPORTANT NOTE This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Soft, fluffy, beautiful sourdough scones. This will easily become your go to scone recipe!
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We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.