Miranda makes Gluten Free Scones using flour from Oast to Host...

When I was approached by Oast to Hoast, manufacturers of Gluten Free flour, I was more than a little excited. As a gluten-free human, I long to find a gluten-free flour that does everything that regular flours do. A flour that binds, rises and tastes like ‘normal’ flour. And, I’ll be honest, to date, I have struggled. Whilst plenty of companies have tried their hardest to replicate the regular flours we see on our supermarket shelves, sadly they don’t make the grade when it comes to the end result.

So, when my parcel of Oast to Host Cake Flour and Pastry Flour duly arrived in the post, I was keen to try it out. The team at Oast most helpfully included a fruit scone recipe, so I gathered up the necessary ingredients and took myself to the stove. I should add, I am not a cook - my husband fortunately takes that role in our household, but I like a challenge and so I donned my apron and got to work.

As with lots of parents, I’m usually pushed for time and often have a ‘To Do’ list longer than my arm, so discovering that I had all of the necessary ingredients in my fridge and cupboards, thus alleviating the need for a mad dash to the shops, made me happy..and relieved, in equal measure.

The first thing that struck me was the consistency of the flour; it felt like I was dealing with normal flour, maybe a touch finer but nothing like other gluten free flours I’ve used in the past.

I worked my way through the recipe and before I knew it I was kneading the dough and popping my newly cut scones onto the baking parchment…incidentally, the dough felt like regular dough; no crumbling and no need to treat it with kid gloves - what a result!

After approximately 12 minutes in the oven, I was greeted with these little beauties. If I’m totally honest, I’d have liked a little more rise, but the appearance was otherwise encouraging….

Of course, the proof was in the tasting:

Personally, I thought that the scones tasted really good; light, full of flavour and not too crumbly. My husband, a staunch follower of regular flour, was suitably impressed and the kids loved them - although, when jam and clotted cream is involved, they aren’t hard to win over.

If you’re a coeliac or gluten-free, then I really recommend you give this flour a go: www.oasttohost.com

I think I’ll try making a pie next….!

Miranda