Gluten-free scones (same as the original!)

Gluten-free focaccias to be filled with sliced ​​cured meats and cheeses: soft and perfect for those intolerant to gluten. Try the classic recipe or the one with the thermomix!

Soft, delicious and easy to prepare: these are gluten-free focaccias, perfect to serve as an aperitif or as an appetizer paired with cold cuts and cheeses of all kinds.

The scones prepared following this recipe can also be frozen after cooking, so that you always have them available.

Preparing gluten-free focaccias in a pan

1. Start by pouring the flour into a large bowl, make a hole in the center creating the classic fountain shape then start pouring the water a little at a time .
2. Also add the instant yeast, salt and olive oil.
3. Knead well until you obtain a soft and compact dough, pour the dough onto a floured cutting board and roll it out with a rolling pin until it is about 1 cm thick.
4. With the help of a glass or a special pastry cutter, make as many disks as necessary to finish the dough you have available.
5. Grease the bottom of a large non-stick pan with olive oil, place it on the heat and heat it well. Cook the focaccias for about ten minutes , turning them at least once.
6. Keep warm and fill the focaccias as you prefer.

How to make gluten-free scones with the Thermomix

1. Place the water and yeast in the bowl then operate for 20 seconds at speed 2.
2. Add the flour, olive oil and salt then operate for 3 minutes at high speed. If necessary, work for another minute to mix the ingredients better.
3. Roll out and continue cooking for about ten minutes per focaccia in a non-stick pan.

Alternatively, we recommend you also try the gluten-free spinach plum cake .

storage

We recommend storing the scones for 1-2 days in a cool, dry place, away from sources of light and heat, preferably in a paper bag. Once cooked you can also freeze them in the freezer.

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