Recipe
for allergy sufferers:
 This
recipe comes from Susan Swann who has written the book
Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
The
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
If
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
This
recipe is dairy free, gluten free, wheat free, corn
free and egg free.
Ingredients
75g
(3 oz) rice flour
75g (3 oz) potato flour
50g (2 oz) soya flour
50g (2 oz) soya margarine
25g (1 oz) caster sugar
5 - 6 tbsps soya milk
75g (3 oz) mixed fruit
1 tsp gluten free baking powder
Method
- Pre-heat
the oven to 220°C / 425°F / Gas 7.
- Mix
together the flours and baking powder in a mixing
bowl.
- Rub
the margarine into the flour until it resembles fine
breadcrumbs.
- Stir
in the caster sugar and mixed fruit.
- Add
the milk a little at a time until a smooth dough is
formed.
- Lightly
flour a board with rice flour to prevent the dough
from sticking.
- Roll
out the dough to 2.5 cms (1") thick. Using a
pastry cutter cut out as many scones as you can. (Makes
about 6 scones)
- Place
the scones onto the baking sheet and brush the tops
with a little soya milk.
- Bake
in the oven for about 10-12 minutes or until golden
brown.
- Leave
to cool for 5 minutes before transferring them to
a cooling rack to cool completely.
- Cut
the scones in half and serve with dairy free margarine.
Susan
Swann
www.allergybaking.co.uk
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