Happy Lunar New Year and wishing everyone good health (isn’t that the most important thing?) in the Year of the Ox ^_^!
Here is quick bread recipe from The Best-Ever Wheat and Gluten Free Baking Book but a change from my usual muffins.
Sorghum is grain commonly used in South Asian, where it is known as jowar (see my page on gluten-free flours in Indian cooking). Prior to my interest in gluten-free flours, I had only heard of sorghum in the context of the Zhang Yimou movie “Red Sorghum” 紅高梁, starring Gong Li, which takes place around a distillery for sorghum liquor.
These scones have a hard, crisp shell, perhaps reminiscent of rock buns, quite different from English scones. Unlike cake-like muffins which can be heated up in a microwave, wrapped in a paper towel, these scones need to be reheated in an oven bring out the crisp texture of the crust.
I made some tweaks to the recipe in the book to omit cumin, salt and sugar. Below are the ingredients I used.
1 1/2 cups (175g) sorghum flour
1/ 2 cup (60g) tapioca flour
1/2 cup (80g) brown rice flour
1 1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp xantham or guar gum
1/2 cup raisins
4 Tbs (55g) butter
2 eggs, lightly beaten
1/2 cup (160g) plain yoghurt or 1/2 cup (120ml) milk
1) Preheat oven to 230°C.
2) Mix dry ingredients.
3) Beat the butter with hand mixer as if creaming (the original recipe involves creaming butter and 30g sugar).
4) Add beaten eggs and yoghurt to butter.
5) Add dry mixture to wet mixture and stir until just combined.
6) Stir in raisins.
7) Spoon the dough into large mounds onto a greased baking sheet, as I did. Alternatively, pat into a large round to be cut into wedges after baking.
8) Bake for 12 to 15 mins. Be careful they don’t burn. You might want to turn down the oven temperature halfway through or cover the scones with tin foil.
Verdict: Super! Tastes great, nice texture, easy to make. Delicious plain or with butter or cream and jam.