Multigrain GF Scone

This gluten-free treat has been fine-tuned to perfectly balance moisture and structure, and our hearty gluten free flour perfectly balances the pop of filling flavors.

A good scone is a rare and beautiful thing, especially since they loose a great deal of character just a few hours after baking. We strive to bring these to market as fresh as possible, but can't deliver them hot. If you can, reheat with a toaster or combo cooker to resuscitate as much of the texture as possible.

Flour

There is a whole world of gluten free flours and flour blends available to the casual baker that simply didn't exist 10-20 years ago. This availability has totally unlocked our ability to match or exceed the quality of some glutenous baked goods using some science and a lot of trial and error! Our gluten free scones are built on a blend of flours that offer a local maxima of flavor. Someday we hope to find the global optimum for each product, but I don't think we're there yet!

Flour blend:

• Almond flour: keeps baked goods more moist and less gummy at the expense of some structure.
• Sorghum flour: a heavier protein flour that lends beautiful flecks of color, and a nutty taste
• Millet flour: a lighter flour than sorghum, millet helps provide an airier crumb, rounding out the taste and texture
• Potato starch - only the simple starch from potato (different from 'potato flour'), this starch has a silky mouthfeel and helps keep the bake soft and moist
• Tapioca starch - extracted from the roots of the cassava plant, this starch makes baked goods soft and chewy

For those interested, the best scientific overview I've found of gluten free recipe development (and flour mixtures) is The Elements of Baking by Katarina Cermelj, of the Loopy Whisk. The most beautiful GF cookbook I've found is Gluten-Free Baking at Home by our friend Jeff Larsen in San Francisco.