Last Saturday we had a fabulous get-together I’ve been dying to tell you about…
Being able to eat everything that’s served, or choosing not to eat something without being questioned – or with total love and acceptance – is something that you can only appreciate when you’re on a special diet.
I’ve been enviously reading about Shirley’s (Gluten-Free Easily) brunches for quite some time. I decided that we simply must have a gluten-free brunch in Dallas and got a hold of my good friend, Alta, (Tasty Eats at Home). We set about planning our first Gluten-Free Blogger’s Brunch.
In the end, there were five of us and we gathered at my place. Katie, a gluten-free friend of mine, Amy T. from i am a celiac, and Kerrie from Food Sparks joined in. Kerrie isn’t gluten-free, but is Dallas food blogger who not only shares our passion for food but for making people happy by feeding them well.
I was in awe of the love and care put into each dish. There were multiple food sensitivities going on – of course my issues with white sugar and there were some other people who weren’t eating dairy, soy, oats, or corn.
Katie made homemade mayonnaise – totally sugar-free – for her deviled eggs. The creamy, flavorful centers made these the very best deviled eggs I’ve ever had. She also brought a huge bowl of fresh fruit, which I not only enjoyed during the brunch but ate the leftovers later that day, too.
Amy T. brought her family’s favorite pot of black beans – I am going to have to get her recipe. She also made us oven roasted potatoes, and gluten-free sausage along with some biscotti from a local gluten-free bakery.
Alta must have read my mind because I’ve been dying to try her pate a choux since May’s Daring Baker’s challenge. She made dairy free Basil Chicken Salad Puffs, which were crispy, light, and full of flavor. A beautiful boquet of flowers also accompanied her – which are still bringing a smile to my face.
Kerrie brought two kinds of strawberry jam, champagne, and two types of Simply Juice – one orange and one apple.
Blueberry Crumble Bars
Being slightly obsessive, I made my Cucumber Basil Herbal Water and not one but four baked goods: Blueberry Crumble Bars, Blueberry Lemon Scones, Cinnamon Raisin Scones, and Strawberry Oat Muffins. I’ve made the scones in my gluten-free baking classes. They were my favorite of the bunch. The Blueberry Crumble Bars seemed to be the group favorite, though. I’ve been working on the recipe for my upcoming book – I guess I finally got it right.
Top left – Cinnamon Raisin Scones; Top Right – Blueberry Lemon Scones; Bottom – Strawberry Oat Muffins
The scones can be made dairy-free; in fact I made them both ways. Below I list both variations so you can make them however you choose.
Not only was there never a silent moment, but we had so much fun that we’re going to get together again soon. Good friends, good food, and complete acceptance – what more can we ask for?
Have you gotten together with friends or family lately? What was your favorite dish?
This recipe was adapted from Gluten-Free Baking by Rebecca Reilly.
Ingredients
- 1 cup (154 g) brown rice flour
- ½ cup (75 g) sweet rice flour
- ½ cup (46 g) almond flour
- ¼ cup (43 g) potato starch
- 2 ¼ teaspoons (12 g) baking powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, diced and chilled OR 1/4 cup Spectrum Organic Vegetable Shortening, chilled
- 2 large eggs
- 1 tablespoon honey or agave
- 1/4 cup heavy cream or Mimic Cream
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- ¾ to 1 cup fresh blueberries
- 1 egg whisked with 1 tablespoon water for egg wash
- 1 – 2 tablespoons palm sugar
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper.
- Sift together the brown rice flour, sweet rice flour, almond flour, potato starch, baking powder, xanthan gum, and kosher salt. Whisk until mixture is uniform. Sprinkle butter over flour mixture and use your hands to cut the butter into the flour until a coarse meal has formed. Form a well in the middle of the dry ingredients.
- Lightly beat eggs and pour into the well. Add most of the heavy cream, lemon juice, and lemon zest. Use a fork to mix the liquid ingredients together, then start to incorporate the liquid into the dry ingredients starting in the middle and working your way out. When the batter is nearly cohesive, fold in the blueberries and add the remaining cream if necessary. The dough should be soft but not wet and sticky.
- Gather up the dough and move to your lined baking sheet. Form a 9 inch long by three inch wide log of dough. Use a ruler to cut into 3 inch lengths, then cut each piece at an angle so you have 6 triangle scones. Separate from each other with a spatula. Brush lightly with egg wash and sprinkle with palm sugar.
- Bake for 18 – 20 minutes until scone are golden brown. Cool on a baking rack. These scones are best the day they are made. Wrap and freeze any leftovers for a delicious, gluten-free bread pudding.
Kim
posted on July 29, 2010 at 10:25 am
OH, wow…color me jealous!! I am starving and this post made me even hungrier!!
Glad you all had a nice time.
Kim
[Reply]
Alta
posted on July 29, 2010 at 10:46 am
Those flowers are still looking good? Wow – awesome! Thank you again for holding our brunch at your home – it was lovely and you put a lot of work and care into it! I’m really digging all of your baked goods. These scones were yummy as well – my heart was just sold on those crumble bars.
I loved how your scones looked like SCONES (mine didn’t!) and they were the perfect blend of sweetness. Also a great jam delivery device. 
[Reply]
Amy Reply:
July 30th, 2010 at 11:25 am
@Alta, I can’t wait until we get together again…it was a great group of women. And, yes, the flowers still look great.
BTW – my friend checked out your pesto chicken salad recipe and is going to make it soon. She loves it – and so did I.
[Reply]
Jessica
posted on July 29, 2010 at 12:16 pm
What a great idea! Looks like you ladies had lots of great food to eat.
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Lindsay at Kitchen Operas
posted on July 29, 2010 at 1:27 pm
These are gorgeous!
It must be a blueberry lemon day, I just made (and posted) blueberry lemon (and ginger) granola!
What a beautiful brunch, wish I was there!
[Reply]
gfe--gluten free easily
posted on July 29, 2010 at 5:34 pm
Thanks so much for the mention, Amy! I love that you were inspired and hosted a brunch gathering! Everything looks so amazingly delicious and gorgeous. The pink roses are just perfect. LOL on the multiple goodies you made along with the refreshing beverage. I’m the same way.
And, there’s nothing like getting together with dear friends who look after you and your intolerances, is there? It’s such a gift I think. 
xo,
Shirley
[Reply]
Miz Helen
posted on July 29, 2010 at 7:25 pm
Your table is beautiful. It is very warm and inviting. You made your guest feel very special, just like you.
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Ricki
posted on July 29, 2010 at 9:19 pm
Oh, I’m so envious–that sounds like such a fabulous get-together! And all four of your baked goods are gorgeous. I am sure I’d love those scones!
[Reply]
Jessi@ SweetandSaltySea
posted on July 29, 2010 at 11:11 pm
Amy, I am so jealous! What a wonderful idea! I think I will call a few friends tonight. Thanks for the inspiration
[Reply]
Kimberly Loomis
posted on July 29, 2010 at 11:45 pm
How lovely! There is just something freeing about sitting down to eat knowing that everything is safe and you won’t have to explain yourself if you don’t eat an item!!
[Reply]
abbie
posted on July 30, 2010 at 12:44 pm
Oh good gracious girl! You took the bakery to the table! Of course, the table setting is perfect as well. Scalloped linens and all.
I remember eating scones before going GF. And I really liked them with honey and butter. Kind of weird maybe. But I liked these even better than muffins. (Maybe because I was never a fan of muffin bottoms.) Yours look simply gorgeous–all brown on top. Scones for breakfast tomorrow???
And you hit the nail on the head when you mentioned how it feels to eat a wonderful meal and not have to worry about what you can eat, the parts you can’t, offending someone, spending money on food left on the plate, etc., etc. It really feels simply…blissful.
*Okay* now I am hungry but I have to do my yoga first…arrrrh!
[Reply]
Aubree Cherie
posted on July 31, 2010 at 6:26 pm
Oh to live in Dallas!!! What fun ladies! And wow, such an array of tasty looking food. I can’t decide which of the 4 baked goods looks the best – I’d be happy to try them all
~Aubree Cherie
[Reply]
Jenn AKA The Leftover Queen
posted on August 2, 2010 at 1:52 pm
This looks like such a nice brunch! Always nice to get together with people that eat the same way that you do! Everything looks incredible. Glad you had such a good time!
[Reply]
Chaya
posted on August 2, 2010 at 11:07 pm
Amy, you set a beautiful table. That was the first thing that got to me. It is truly fit for a king.
Each food item sounds delicious. What a nice gathering you had. Foodies are a special breed, simply the nicest and you are here to prove it.
[Reply]
KatieC
posted on August 3, 2010 at 7:01 pm
Amy, thank you for hosting. It was a wonderful day!!
[Reply]
Rebecca Miller
posted on August 4, 2010 at 9:51 am
Hi,
I really enjoy your blog, thank you! Do you have Katie’s recipe for mayonnaise?
[Reply]
Amy Reply:
August 4th, 2010 at 9:57 am
No but I can post a homemade mayo recipe sometime soon – it’s so easy.
[Reply]
Pat
posted on August 5, 2010 at 1:08 pm
What a wonderful idea, to be able to eat everything that’s served — and you had such a selection, too!
[Reply]
gluten free scones
posted on June 24, 2011 at 2:35 am
Nice website! Greetings from Glory Foods.
[Reply]
Emma
posted on December 27, 2011 at 10:05 am
The scones were the biggest hit ever for our Christmas morning spread. I made the original Blueberry-Lemon and also made Cranberry-Orange!!!
[Reply]
Kathryn Ross
posted on March 20, 2013 at 1:27 pm
Oh – YUM! What a fabulous gluten free tea luncheon – and how I wish I was traveling in your circles with such perfected skills in GF baking! I’m a novice and love to experiment and, lately, a big fish in a little pond since I have been introducing many of my acquaintance to this healthier way of eating. My kitchen disasters of “so-so” achievements seem to go over well – but they have nothing like this menu to show them how poor I really am! Looking forward to trying the scones – always looking for my GF treat for afternoon tea . . .
Joy!
Kathy
[Reply]
Amy Reply:
March 25th, 2013 at 1:06 pm
@Kathryn Ross, Enjoy, Kathy! I love these scones.
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RuthAnn
posted on March 20, 2013 at 6:24 pm
did I miss how to do this dairy-free? I don’t know what mimic cream is.
[Reply]
Amy Reply:
March 25th, 2013 at 1:05 pm
@RuthAnn, It’s a nut-based heavy cream substitute. You can find it in shelf-stable aseptic packaging at health food stores.
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