Millet Flour
Millet flour comes from finally ground millet. Millet is a grain that comes from the grass family.
It is noted for its sweet, nutty flavor and resembles certain qualities of wheat flour. It is best when combined with other gluten-free flours and can take place of wheat flour in a 3-to-1 ratio (Example: 1 1/2 cups wheat flour, substitute 1/2 cup millet flour) Uses: Biscuits, breads, cakes, cookies, muffins Key Nutrients: Protein, fiber, B-vitamins, calcium, iron, magnesium, manganese, phosphorus, zinc How To Make Your Own: Take whole millet grain, place in high output blender, food processor, or coffee grinder and grind until fine. |
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Gluten-Free Scones with Maple Nutmeg Icing
Gluten-Free Pumpkin Scones
Source: Adapted from: http://www.feastie.com/recipe/gluten-free-goddess/gluten-free-pumpkin-scones
Ingredients:
Maple Nutmeg Icing
Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioners’ (powdered) sugar.
Ingredients:
Directions:
Note: Makes six scones.
Gluten-Free Pumpkin Scones
Source: Adapted from: http://www.feastie.com/recipe/gluten-free-goddess/gluten-free-pumpkin-scones
Ingredients:
- 1 cup sorghum flour
- 1/2 cup organic millet flour
- 1/2 cup tapioca starch or potato starch (not potato flour)
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 tablespoons organic light brown sugar
- 7 tablespoons cold shortening (Spectrum Organic Shortening)
- 1/2 cup mashed cooked pumpkin or canned pumpkin
- 1 large egg ( or use 1 ½ teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water till frothy, if vegan)
- 3 tablespoons real maple syrup
- 3 tablespoons rice/soy/coconut milk whisked with 1/4 teaspoon lemon juice or mild rice vinegar (or buttermilk, if not vegan)
- Preheat the oven to 350º F. Lightly grease a 9-inch Pyrex pie dish. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flours and dry ingredients. Add in the shortening by pieces and cut in the shortening (with a fork or a pastry cutter) and mix until the mixture looks sandy.
- Add in the pumpkin, egg (or egg replacer), maple syrup and rice milk. Beat the batter briefly until the dough forms a smooth mass. You do not need to beat the dough very long- just until it is mixed.
- Scrape the dough into the prepared pie plate. Using lightly oiled hands pat and shape the dough into a smooth flat round. Press the dough all the way to the edges of the pie plate.
- Use a thin sharp knife to slice the dough into six wedges.
- You can bake the scones together in the pie dish, or separate them and bake them on a baking sheet.
- To bake them on a baking sheet: Use a thin and flexible spatula to remove the wedges from the pie dish one at a time and place them on the parchment lined baking sheet.
- Using a knife or thin spatula, reshape and define the scones, if you need to.
- Now brush the tops gently with:
Plain rice/soy/almond/or coconut milk - If you like a crunchy top, sprinkle the scones with raw sugar crystals.
- Place the pie dish - or the baking sheet- in the oven. Bake until the scones are firm and slightly golden- roughly 20 minutes.
- Cool the scones on a wire rack and make the maple nutmeg icing.
Maple Nutmeg Icing
Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioners’ (powdered) sugar.
Ingredients:
- 1 cup confectioner's or powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon bourbon vanilla extract
- 1 tablespoon rice/soy/almond/coconut milk
- Pinch of nutmeg, to taste (start tiny, you can add more)
Directions:
- Beat until smooth and add more rice milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.
- Beat the icing for three to four minutes (this improves the texture).
- Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the scones are cooling a bit.
- Squiggle the icing on top of the scones, or spread on the frosting with an icing knife, if you like a lot of sweetness adorning your scone.
- Serve immediately. I'm serious. Don't wait. Eat up, Darling. These scones are best enjoyed fresh from the oven.
Note: Makes six scones.
Feel free to print it off by clicking the PDF file below and add it to your recipes!

Gluten-Free Pumpkin Scones with Maple Nutmeg Icing |