Pumpkin Scones

Scone glamour square

Pumpkin Scones

Recipe Details:

When I watched Ree Drummond making these scones on Pioneer Woman, I wondered – would it be possible to make them without flour, eggs, or dairy? The answer is YES, and these delicious treats are great for breakfast or as an afternoon snack with your coffee or tea. I found the icing to be very thick, like a cake icing, so I’m suggesting that you add more liquid or cut back on the sugar.

TOTAL TIME: 50 min

ACTIVE: 20 min

INACTIVE: 30 min

Makes 12 Scones

Equipment List

  • Mixing bowls
  • Sheet pan

Ingredients:

  • 405 g gfJules All Purpose flour, (3 cups)
  • 2/3 cups packed brown sugar
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 Tbs butter, chilled
  • 1 cup pumpkin puree
  • 2 Tbs Bob’s Red Mill egg replacer
  • 4 Tbs water
  • 1/4 cup Cheri’s HazelCream, double strength

For Icing:

  • 5 cups confectioner’s sugar
  • 1/3 cup strong coffee
  • 2 Tbs butter

Please see our suggested ingredient providers links just below the recipe…

Prepare Wet

Mix egg replacer with warm water. Let sit for 10 minutes. Make Cheri’s HazelCream double strength, that means half the water.

Mix pumpkin,

HazelCream, and egg replacer together.

Prepare Dry

Mix flour, brown sugar, baking powder and spices together.

Make Dough

Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools. On a floured cutting board, work the dough into a log.

Bake

Cut into 6 slices, then cut each slice diagonally. Put on baking sheet. Bake the scones for 25 minutes at 425F. Let them cool before icing.

Mix Icing

Sift the confectioner’s sugar, mix with melted butter and coffee. Spread on the scones.

Enjoy

Whether you have this delight for breakfast or afternoon tea, you will enjoy it.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Cornbread & Croutons

Cornbread & Croutons

Recipe Details:

Cornbread is a warm filling comfort food. This version is moist and delicious. It’s a great accompaniment for chili or stew. Plus you can turn it into crispy croutons to add to your soup, salad, or Thanksgiving dressing!

TOTAL TIME: 60 min

ACTIVE: 25 min

INACTIVE: 35 min

Makes 8

servings

Equipment List

  • Mixing bowl
  • Cast Iron skillet

Ingredients:

  • 1/2 cup Smart Balance non-dairy butter
  • 135 grams gfJules flour (1 cup)
  • 1 cup yellow cornmeal
  • 1/2 cup cream corn
  • 1 Tbs sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Cheri’s HazelCream
  • 1 Tbs vinegar
  • 1 Tbs Ener-g-Egg Replacer
  • 2 Tbs warm water

Please see our suggested ingredient providers links just below the recipe…

Prep substitutes

Mix egg replacer with warm water. Combine vinegar with Cheri’s HazelCream to make buttermilk. Set both aside.

Melt butter

Melt the non-dairy butter in a cast iron skillet on the stove top, let it cool.

Whisk

Whisk the dry ingredients in a mixing bowl.

Mix it up

Mix in the egg substitute, buttermilk, and corn. Pour in the melted butter and stir until smooth.

Into the pan

Pour back into the cast iron pan.

Bake

Bake at 400F for 25 minutes, or until the top is brown and a toothpick or knife comes out clean.

Cool

Cool for ten minutes before serving.

Croutons

To make croutons, cut the cornbread into cubes. It takes longer to oven dry these cubes because the cornbread is so moist. Keep checking the oven until the cubes are crisp.

Bake

Sprinkle with oil and salt. Bake at 400F until the cubes are crisp, between 20-30 minutes.

Enjoy

Use these croutons in dressing, salads, and on soup. Use your imagination!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

gfJules All Purpose Gluten Free Flour

Try Cheri’s HazelCream – Perfect for your baking needs

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Slider Buns

Slider Buns

Slider Buns

Recipe Details:

This recipe makes wonderful sandwich buns that are extremely versatile. They are gluten, egg, and dairy free, which limits your selection in the grocery store. Don’t be fooled by the fact this recipe makes 18 buns, remember they are slider sized and will disappear before you know it. Make them a day ahead so you are sure to have plenty on hand.

TOTAL TIME: 80 min

ACTIVE: 30 min

INACTIVE: 50 min

Makes 18 Buns

Equipment List

  • Sheet Pans
  • Mixer and bowls
  • Mason jar rings

Ingredients:

  • 6 oz Cheri’s HazelCream
  • 1 Tbs ground flax seed
  • 3 Tbs water for flax seed
  • 3 Tbs Olive Oil
  • 1 tsp apple cider vinegar
  • 2 Tbs agave nectar
  • 371 g gfJules All Purpose Flour (2 3/4 cups)
  • 1/4 cup potato flakes
  • 1 tsp sea salt
  • 1 Tbs sugar
  • 3 tsp active dry yeast
  • 4 oz 90-110F water for yeast
  • Olive oil & sesame seeds

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Egg Substitute

Mix the ground flax seed and 3 Tbs water. Set aside.

Proof Yeast

Add the yeast to water and sugar. Be sure the water temp is between 90F and 110F. Let rise at least 10 minutes.

Mix Ingredients

Mix flax seed, oil vinegar and agave nectar. Then add the dry ingredients.

Finish Dough

Add Cheri’s HazelCream and yeast. Beat for 4 minutes.

Form Buns

Spray mason rings with non-stick spray. Use a 1 oz ice cream scoop to fill the rings. Level the tops with damp fingers or a spoon.

Proof Buns

Top with oive oil and sesame seeds. Cover and let rise for 30 minutes.

Bake Buns

Bake at 375F for 20 minutes. Cool on a wired rack.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- great for baking

gfJules All Purpose Gluten Free Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Sweet Potato Bread

Sweet Potato Bread on a plate

Sweet Potato Bread

Recipe Details:

This delicious and moist bread is more of a cake than a bread. In fact, serving it with ice cream – dairy free of course – makes a wonderful desert. Feel free to adjust the cayenne pepper, some people can’t take the heat while others love it. And if you don’t have a can of sweet potatoes in your pantry, you may substitute pumpkin. On occasion I’ve even thrown in a cup of hazelnuts. One thing is for certain, no one will guess that it’s gluten free and egg free.

TOTAL TIME: 1 hr, 15 min

ACTIVE: 20 min

INACTIVE: 55 min

SERVINGS: 24

Equipment List

  • 8×8 square baking pan
  • Mixing bowls

Ingredients:

  • 7 oz canned sweet potatoes
  • 1/3 cup apple sauce
  • 1 neat egg + 2 Tbs water
  • 1/3 cup water
  • 1/2 cup liquid coconut oil
  • 1 1/4 cups sugar
  • 270 grams gfJules All Purpose Gluten-Free Flour (2 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp cayenne pepper

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients.

Preheat the oven to 350F.

Egg Substitute

Combine the Neat Egg and 2 Tbs. Be sure it’s mixed well – no lumps.

Wet Ingredients

Stir together the Neat Egg, apple sauce, sweet potatoes, oil, water, and sugar.

Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, and the spices.

Combine

Add the dry ingredients to the wet ones a third at a time, beating slowly until the mixture is smooth.

Bake

Lightly oil the baking pan, pour in the mixture. Smooth the top. Bake at 350F for 55 minutes.

Rest

Let cool before cutting.

Store

Seal in a ziplock bag and keep on the counter or freeze.

The 2 Cooks happily recommend the following ingredient suppliers to you in preparing this recipe:

For gluten-free flour: www.gfJules.com

For egg substitute The Neat Egg

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pull Apart Rolls

Baked rolls

Pull Apart Rolls

Recipe Details:

Rolls are a great part of festive meals. Plus you may use them for snacks later in the day … isn’t that what’s it’s all about – leftovers! This recipe is both gluten and egg free, which is a tall order if you are looking to buy rolls in the grocery. Try these rolls for your next party, and you will be the star. Follow our links at the bottom of the page to learn more about our substitute ingredients.

TOTAL TIME: 1 hour, 15 mins

ACTIVE: 30 min

INACTIVE: 45 min

Makes 7-9 rolls

Equipment List

Round cake pan

Mixing bowls

Stand mixer

Parchment paper

2” ice cream scoop

Ingredients:

  • 371 grams (2 ¾ cups) gfJules flour
  • 2 packages (4 ½ tsp) quick rise yeast
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp baking soda
  • ¼ cup mashed potato flakes (gluten free)
  • 1 ½ cups seltzer water
  • Tbs flaxseed meal
  • 3 Tbs warm water
  • 3 Tbs olive oil
  • 1 tsp apple cider vinegar

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. Combine the flaxseed meal and water. Wisk and set aside for 10 minutes.

Dry Ingredients

Whisk together flour, yeast, sugar, potato flakes, baking powder, salt, and baking soda in a mixing bowl.

Wet Ingredients

Mix together the flaxseed mixture, seltzer water, olive oil, and vinegar.

Mix It Up

Place the dry ingredients into a mixer. Add some of the liquid and mix slowly. Gradually add in all the liquid, then increase the mixing speed to medium and mix for 3 minutes.

Put in Pan

Spray a cake pan with cooking spray and then line the bottom with parchment paper. Using an ice-cream scoop, place 7-9 dough balls into the cake pan.

Raise

Cover the pan and let rise for 25 minutes in a warm place.

Bake

Preheat the oven to 450F. Place the rolls in the over, and immediately reduce the temp to 350F. Bake for 22 minutes or until the tops are brown.

Finishing Touches

Remove the rolls from the oven, remove from the pan and cool on a wire rack.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For gluten-free flour: https://www.gfJules.com

For Bob’s Red Mill Flaxseed Meal

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Flour Tortillas

Plate of gluten-free tortillas

Flour Tortillas

Recipe Details:

Corn tortillas are good for those with a gluten allergy, but sometimes you just want a flour one. This gluten-free flour tortilla is a wonderful substitute. Great for making enchiladas and tacos.

TOTAL TIME: 45 min

ACTIVE: 45 min

Makes 10 Tortillas

Equipment List

Electric mixer, mixing bowls

Cast Iron Skillet

Tortilla Press (optional)

Ingredients:

  • 270 grams of gfJules Gluten Free All Purpose Flour (2 cups)
  • 4 Tbs non-dairy butter
  • 3/4 tsp salt
  • 3/4 cup warm water

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Combine ingredients

Combine the flour, salt, and butter. Pulse.

Add water

Add water to the mixture until the dough forms into a ball.

Divide

Divide the dough into ten pieces.

Weigh

Each piece should weigh 50 grams.

Roll

Roll the ten pieces into balls.

Press

Line the tortilla press with saranwrap. Place the dough ball in the center and press.

Fry

Using a cast iron skillet, fry the tortillas over high heat for 2 minutes each side. Enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Miyokos Vegan Butter

For gfJules All Purpose Gluten Free Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.