This recipe I’ve devised bakes evenly if formed into balls you place on a cookie sheet. There’s no sweetener added other than fruit, which gets sweeter when baked, but I use these scones instead of plain rolls too.
Preheat oven to 300 degrees.
Mix:
- 4 CUPS GLUTEN-FREE FLOUR. I tend to use millet and/or rice…though rice is a bit sandy.
- 1 TABLESPOON BAKING SODA.
- 1 24-OUNCE JAR APPLESAUCE. Personally I prefer the kind that comes with cinnamon mixed in. Instead of applesauce I sometimes blend 3 bananas and sometimes add nuts. Bottom line is it should be about 3 cups that are the consistency of applesauce.
- 1/3 CUP OIL. I tend to use olive oil in everything, but any oil should do.
If you’re not using nonstick, drop a little oil in six spots on each of two cookie sheets (three rows of two). Grabbing a handful of the mix at a time, cup your hands to form 12 big balls you place on the sheets. Bake until totally firm when the tops are tapped.
