Gluten-Free Makeovers (24 page)

Preheat the oven to 425°F. Lightly oil a 3 × 7-inch loaf pan. In a medium mixing bowl, combine 1¼ cups of the flour, the sugar, and baking soda. In another bowl, combine the orange juice, orange peel, and egg. Beat with a fork to combine. Mix into the dry ingredients just to moisten. Add the butter and combine.

In a small bowl, whisk the remaining 1 tablespoon of flour with the blueberries to coat. Fold into the batter.

Pour the batter into the prepared pan and set in the middle of the oven. Lower the oven temperature to 400°F. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes away clean. Remove to a wire rack and cool 10 minutes. Turn out onto a rack and cool completely before slicing.

The bread may be frozen.

Cherries and white
chocolate—could anything be more decadent? Enjoy these for breakfast, snacking, and beyond. Slightly sweet, these scones are wonderful at tea time, which is anytime in my house.

Preheat the oven to 375°F. Line two cookie sheets with parchment paper.

Cut the butter into small pieces and freeze briefly (5 to 10 minutes).

In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, and baking soda. Process briefly to blend. Add the dried cherries and pulse until chopped. Add the butter pieces and pulse until the mixture is very crumbly. Add the chocolate chips and pulse briefly to combine.

Lightly beat 1 egg in a bowl. Add the buttermilk and vanilla and mix together. Pour into the dry ingredients and pulse to combine. Be careful not to overmix. Turn out onto a sheet of parchment paper and gently knead to blend.

Using a ¼-cup scoop, scoop the dough out onto the prepared cookie sheets and shape into circles. Leave 2 inches between the scones as they spread. Beat the remaining egg to use as an egg wash. Brush the tops of the scones with the egg wash and sprinkle with sugar.

Bake for 18 to 20 minutes, until golden and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool.

The scones may be frozen.

I lived on
these slightly sweet toastable corn cakes as a child. Life could not get any better than popping a
Toastie
in the toaster then smearing it with honey and butter. I set out to re-create that recipe, replacing flour, baking powder, and salt with the Self-Rising Flour. I hope you enjoy these as much as I did as a kid—and, now, as an adult!