Day 20: Gluten Free Rosemary...

Today was a Saturday demo with Rosemary Kearney co-author of 'Healthy Gluten Free Eating'. Rosemary gave us a talk on what Coeliac Disease is and how it has impacted her life which inspired her to do the Ballymaloe 12 week course and then to publish this book with Darina Allan. The dilemna when it comes to baking is that gluten gives bread its elasticity and it gives cakes a spring in their step.

Rosemary demonstrated a delightful 'Gluten Free Dominican Bakewell Tart', the name comes from Darinas' school days in the Dominican Convent in Wicklow. 

The tart is delicious and you really wouldn't taste the difference between the tart we make everyday at the school and the gluten free tart. The tart was flaked with almonds and snowed in gluten free icing sugar. 

Then there were the 'Gluten Free Almond Cookies' and the these cute teeny weeny 'Gluten Free Raspberry Muffins' which are the perfect partner with fresh brewed coffee.

Then Rosemary baked this delicious 'Gluten-Free Soda Bread' which has a fantastic spring to the bread. When the gluten is missing, replace it with some xanthan gum which binds the ingredients together.

Finally, some 'Gluten Free Chocolate Orange Hazelnut Biscuits'. I now have a notebook full of hazelnut based recipes from the school at this stage.

Rosemary has kindly agreed for me to post a gluten free recipe for these wonderful 'Gluten Free Sweet White Scones'.

Gluten Free Sweet White Scones

Makes 15 scones using a 5.5cm cutter.

You will need:

1. 275g Rice Flour
2. 50g Tapico Flour
3. 4 Teaspoons gluten-free baking powder
4. 2 teaspoons of xantham gum 
5. 1 level teaspoon salt
6. 4 tablespoons castor sugar
7. 110g butter
8. 2 eggs
9. 125-175ml natural yogurt
10. Egg Wash

Preheat oven to 250 degrees or gas mark 9

• Sift all the dry ingredients together in a large bowl and mix well.
• Then cut the butter into small cubes, toss in the gluten free flours and rub in the butter.
• Lightly mix the eggs and natural yogurt together.
• Make a well in the centre of the dry ingredients and add the egg and yogurt mixture.
• Mix to a soft dough, adding a little more natural yogurt, but only if you feel it is necessary.
• Turn out onto a rice-floured board and knead lightly, just enough to shape into a round. 
• Roll out to about a 1 inch thick and stamp into the scores using a 5.5cm cutter.
• Place on a rice-floured baking sheet and brush with a little egg wash.
• Now bake for ten mins.

Done. Simple.

Dermie's tip: While the scones are cooling, whip up some cream and jam.

Enjoy,

D x