Gluten Free Yeast Free and Sugar Free Scone Bread
Discover the perfect balance of flavor and dietary inclusivity with this Gluten-Free, Yeast-Free, and Sugar-Free Scone Bread recipe. Designed for those with food sensitivities or looking to embrace a healthier lifestyle, this quick bread combines the nutty richness of ground flaxseed with the tender crumb created by coconut oil and a dairy-free buttermilk substitute made from almond milk and apple cider vinegar. Seamlessly blending ease and versatility, this recipe allows you to customize with your favorite herbs or spices, making it ideal for sweet or savory pairings. With just 15 minutes of prep time and no kneading required, this scone bread bakes to golden perfection in under half an hour. Serve warm with toppings of your choice or as a side to soups and salads for a wholesome, guilt-free delight that everyone will love!
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Recipe Information
Ingredients
- 280 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Ground flaxseed
- 180 milliliters Unsweetened almond milk (or any non-dairy milk)
- 1 teaspoon Apple cider vinegar
- 50 grams Coconut oil (solid but soft, or use cold vegan butter)
- 1 teaspoon Optional: Herbs or spices (e.g., rosemary, thyme, or cinnamon, depending on flavor preference)
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and ground flaxseed. If you're using optional herbs or spices, add them in at this stage.
In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
Cut the coconut oil into the dry mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Slowly add the almond milk mixture to the dry ingredients, stirring gently with a spatula or spoon. Mix just until a soft dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface and gently shape it into a flat round disk approximately 2 cm (3/4 inch) thick.
Transfer the disk to the prepared baking sheet. Using a sharp knife, cut the disk into 6 triangular wedges, but do not separate them completely.
Bake in the preheated oven for 20-25 minutes, or until the bread is firm to the touch and lightly golden on top.
Allow the scone bread to cool for at least 10 minutes before separating the wedges and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 0.9 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 409 mg | 31% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
