Gluten, Dairy, Egg Free Baking

Hello! It's been a while since I wrote last. Between work, travel, and Stitch Fix, my life has been a bit crazy of late. The biggest thing is that I have changed my whole diet recently. I have eleminated gluten, dairy, eggs, soy, corn, and am working on eliminating refined sugar. It's been super hard, but I feel so much better. I think (think) it's worth it. 

I am really missing baked goods. As you know, I am baker and I love working out my stress by spending  few hours making something delicious in the kitchen. Today, I started my attempts at dairy, gluten, and egg free baking. I adapted a recipe from Minimalist Baker, who adapted her recipe from Alton Brown.  


  • 2 cups Bob's Red Mill Gluten Free Baking Flour 
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp organic un hydrogenated shortening, I use Spectrum brand, chilled.  
  • 1 cup unsweetened plain almond milk + 1 Tbsp fresh lemon juice


  1. Preheat oven to 450 degrees F.
  2. Mix dry ingredients together in a large bowl.
  3. Add cold shortening and use a pastry cutter to combine the two until only small pieces remain and it looks like sand. The shortening warms quickly, so you want to do this in a minute or so. 
  4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. Since the gluten free flour is so absorbant, you will need the whole cup. 
  5. Turn onto a lightly floured surface and fold it over on itself a couple of times. 
  6. Pat it into a one inch thick circle.
  7. Use a biscuit cutter or a drinking glass like I do and  push straight down through the dough, then slightly twist as you lift up on the glass. Place next to each other on an ungreased baking sheet. 
  8. Next brush the tops with a bit more of the shortening, when it's room temp, it's sift enough, you don't need to melt it. 
  9. Bake in a 450 degree oven for about 10-12 minutes. They won't really brown much, so be careful to not over bake. 

Notes: You could add some non-dairy, soy-free mini chocolate chips to the dough and that makes them like a chocolate chip scone. Well, sort of. It's a nice replacement if you can't eat a real scone made with cream and butter. 

Victoria AndrewsComment