Comments on: Glazed Blueberry Buckwheat & Millet Scones

By: katescarlata

katescarlata — Wed, 14 Mar 2018 19:12:08 +0000

In reply to Emily. The scones are not sweet at all...which is why I like a little drizzle of icing. :)

By: katescarlata

katescarlata — Wed, 14 Mar 2018 19:11:30 +0000

In reply to Spenser. Not sure. For scone style recipes--the butter seems to work best. You could try oil and make them into muffins, possibly. The texture will be different!

By: Spenser

Spenser — Tue, 13 Mar 2018 20:53:19 +0000

For some crazy reason, I don’t tolerate any dairy, including butter. Do you have a suggestion on what to substitute? Thanks.

By: Emily

Emily — Tue, 13 Mar 2018 16:43:18 +0000

Thanks for this recipe, Kate! I just made your carrot, banana, kale muffins this past weekend and they are great. Not too sweet. I’ll be trying these soon too. Your website has been a great resource for me. Thank you!

By: katescarlata

katescarlata — Tue, 13 Mar 2018 15:35:40 +0000

In reply to Judy Smith-Lamothe. When adding xanthan gum to a recipe, I use about 1/4 teaspoon per cup of GF flour blend. Hope that helps!

By: Judy Smith-Lamothe

Judy Smith-Lamothe — Tue, 13 Mar 2018 15:21:54 +0000

Hello Kate, thanks so much for your wonderful recipes and advice regarding a FODMAP diet. I’d like to make the buckwheat millet scones and have a question regarding the King Arthur’s Gluten Free Measure for Measure flour that you used for the recipe. Does it already contain xanthum gum? I prefer to mix my own GF flour according to a recipe given in an Annalise Roberts cookbook and then add the xanthum gum separately. If I used your recipe, how much xanthum gum would I add or do you not use it at all? Thanks very much.