A Failed Attempt at Vegan Gluten Free Baking

Recently, I tried out some Apple Cinnamon Scones that were so delicious that I thought I would make some to include in the BFF’s Christmas Breakfast in Bed basket. I followed a recipe for the best gluten-free scones ever, that was the actual name of the recipe so what could possibly go wrong??

The only thing I added was some cinnamon and since my local store was out of the xanthan gum and only had guar gum, I may have used that instead of the xanthan gum which shouldn’t have made that much of a difference according to my research. Plus the switch to gluten free flour.

This is what they looked like:

They turned out GREAT, even smelled just as great! But then I took a bite out of it and it was horrible! It tasted weird and also like a salty weird. I don’t know if it’s the guar gum, which that is the only thing I could think of that would be new and weird tasting. Or possibly the butter. I used a dairy free butter, but I can’t imagine dairy and dairy free butter having that drastic of a taste difference.

I was so disappointed and unfortunately did not have time to make another batch. I am however determined to try it again and maybe with less guar gum next time. Or maybe I’ll just buy the  xanthan gum.

This project is to be continued!!

If anyone is interested in the recipe, it’s basically the same recipe as the Apple Cinnamon Scones with a few changes:

1 3/4 cups Gluten-Free Baking Flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum (I used guar gum)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) cold butter
3/4 cup additions (suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips)
2 large eggs
1/2 cup applesauce
1 teaspoon gluten-free vanilla extract

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, xanthan gum, and cinnamon.

Work in the butter with your fingers until the mixture is crumbly. It’s ok for there to be larger crumbs of butter to not fully be incorporated. Stir in the apples.

In a seperate bowl, whisk together the eggs, vanilla extract, and the apple sauce. Pour the mixture into the dry ingredients and mix together until it comes together.

On a parchment, or on a clean surface, sprinkle flour on top. Pour the dough and divide it in half. Pat each dough into a thick circle.

Use a knife and cut dough into six wedges. Pull them apart gently so that there is a bit of a gap between each wedge. Brush the tops with milk, then sprinkle the sugar mixture on top.

Place the wedges in the freezer for half an hour, uncovered. While you wait, pre-heat the oven to 425°F.

After half an hour, carefully open the oven and place the scones inside. Bake for 18 – 22 minutes, or until golden brown. Take scones out of the oven and let it cool before serving.


2 thoughts on “A Failed Attempt at Vegan Gluten Free Baking

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