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.
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.
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.
- 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
- 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.