Best 2 Gluten Free Yeast Free And Sugar Free Scone Bread Recipes

The delectable art of baking knows no bounds, and those with dietary restrictions should never be left wanting. Creating a gluten-free, yeast-free, and sugar-free scone bread is a testament to the boundless creativity of culinary arts. This article is your ultimate guide to crafting a scone bread that caters to dietary sensitivities without compromising on taste. We will explore a range of flours, natural sweeteners, and binding agents to ensure your scone bread is just as indulgent as its conventional counterpart. Let's embark on a journey of baking magic and discover the secrets to creating a guilt-free scone bread that will delight your senses and nourish your body.

Here are our top 2 tried and tested recipes!

GLUTEN FREE SCONES

Gluten free scones image

A simple gluten free scone recipe with an easy strawberry jam to enjoy on the side. Perfect for a gluten free cream tea - cream first! Add a large handful or two of sultanas to turn these into gluten free fruit scones.

Provided by Sarah Howells

Categories Baking

Time 30m

Number Of Ingredients 10

Ingredients

300 g gluten free self-raising flour, (plus extra for dusting)
50 g golden caster sugar
50 g unsalted butter, (cut into cubes)
1 large egg
100 ml semi-skimmed milk, (plus extra for brushing)
1.5 tsp baking powder
1/2 tsp xanthan gum
350 g strawberries, (hulled and halved)
200 g caster sugar
1 lemon (juice only)

Steps:

Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.

Nutrition Facts : Calories 145 calories, Carbohydrate 24.6 grams carbohydrates, Protein 2 grams protein, ServingSize 12 scones

GLUTEN-FREE, YEAST-FREE AND SUGAR-FREE "SCONE" BREAD :

Gluten-Free, Yeast-Free and Sugar-Free

For those of us who love bread and need to minimise or avoid gluten, yeast and sugar, here's a recipe to try. The taste and texture reminds me of SCONES... yes, scones! I love to have it sliced and toasted, with a ton of butter on top! I've been enjoying experimenting with gluten free and yeast free breads, combining and modifying different recipes (mostly from this website). This is the best that I've come up with so far. I'd enjoying hearing your feedback. Thanks and hope you enjoy it!

Provided by Bonita Ford

Categories Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

100 ml tapioca starch
200 ml brown rice flour
200 ml potato starch
2 1/2 teaspoons baking powder
2 teaspoons guar gum
1 teaspoon salt
1/2 teaspoon green stevia powder
1/8-1/4 teaspoon ginger powder
2 eggs
1 cup milk
1/4 cup vegetable oil

Steps:

Preheat the oven to 375°F.
Combine all dry ingredients in a bowl. Make sure to mix thoroughly.
Beat the eggs. Stir in the milk and vegetable oil.
Add wet ingredients to dry ingredients and mix thoroughly. The consistency will be more like muffin batter than bread dough.
Grease a bread pan and spoon the mixture into the pan. Do your best to distribute the mixture evenly, squishing out big air pockets. Smooth out the top of the mixture with the back of a spoon (a swirly pattern looks nice) as the batter will keep the form/shape it's left inches.
Cook for about 1 hour, or possibly 5-10 minutes more, until a toothpick inserted into the centre of it comes out clean.
Note: This also worked at 350F for about 1.5 hours.

Tips:

Use almond flour or coconut flour: These flours are gluten-free and low in carbohydrates, making them ideal for people with dietary restrictions.
Add chia seeds or flaxseed meal: These ingredients are high in fiber and omega-3 fatty acids, which can help to improve digestion and overall health.
Use unsweetened almond milk or coconut milk: These milks are dairy-free and have a neutral flavor, making them a good choice for people with allergies or sensitivities.
Sweeten with natural sweeteners: Use honey, maple syrup, or stevia instead of refined sugar to add sweetness to your scones without compromising your health.
Bake at a low temperature: This will help to prevent the scones from drying out and becoming crumbly.

Conclusion:

These gluten-free, yeast-free, and sugar-free scones are a delicious and healthy alternative to traditional scones. They are easy to make and can be enjoyed by people with a variety of dietary restrictions. With their combination of wholesome ingredients and natural sweeteners, these scones are a guilt-free treat that you can feel good about eating.