AuthorE. Gluten
DifficultyBeginner
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Yields1 Serving
Prep Time20 minsCook Time2 minsTotal Time22 mins
 1 tbsp xanthan gum
 2 tsp unflavored gelatin
 2 tsp egg replacer
 1 tsp salt
 ¼ cup sugar
 ½ cup dry milk powder
 1 tbsp dry yeast granules
 1 egg
 3 egg whites
  cup margarine (cut in chunks)
 1 tsp rice vinegar
 3 tbsp honey
 2 cups water
1

Combine dry ingredients in a medium bowl. In the bowl of a stand mixer, whisk egg, whites, margarine pieces, rice vinegar, and honey until blend. Add most of the water.

2

Slowly add dry ingredients to the egg mixture (with mixer on low). Dough should be like cake batter. (Add more water if needed). Beat on high for 3 1/2 minutes.

3

Beat in an additional 1/4 c. Eating Gluten Free All-Purpose Flour. Dough will still be quite sticky. Covering your hands with Eating Gluten Free All-Purpose Flour, take about 1/4 c. of the dough and pat it flat - about 1/4 inch thick.

4

Fry in hot oil until brown, turning once.

Ingredients

 1 tbsp xanthan gum
 2 tsp unflavored gelatin
 2 tsp egg replacer
 1 tsp salt
 ¼ cup sugar
 ½ cup dry milk powder
 1 tbsp dry yeast granules
 1 egg
 3 egg whites
  cup margarine (cut in chunks)
 1 tsp rice vinegar
 3 tbsp honey
 2 cups water

Directions

1

Combine dry ingredients in a medium bowl. In the bowl of a stand mixer, whisk egg, whites, margarine pieces, rice vinegar, and honey until blend. Add most of the water.

2

Slowly add dry ingredients to the egg mixture (with mixer on low). Dough should be like cake batter. (Add more water if needed). Beat on high for 3 1/2 minutes.

3

Beat in an additional 1/4 c. Eating Gluten Free All-Purpose Flour. Dough will still be quite sticky. Covering your hands with Eating Gluten Free All-Purpose Flour, take about 1/4 c. of the dough and pat it flat - about 1/4 inch thick.

4

Fry in hot oil until brown, turning once.

Gluten Free Scones