Flaxseed, Amaranth and Rice Flour Scones

I will one day learn to take better late-night photos.

I’m a terrible food blogger at times, dear reader, I know that. I often run my own recipes down, because, well, they’re good enough to eat and consistent to make, but sometimes they’re just not that great and I couldn’t claim anything about them that isn’t the truth. That’s me, dear Jack, honest to a fault. Why put them at all I’m sure you wonder, quite simply as an emergency measure. I think of these as starvation recipes. I remember dark days when I had no idea what I’d be able to eat and stay in bodily health and happy in mind. I’ve faced so often the possibility that a staple of my diet may vanish into the ever uncaring void, unwanted by too many, even if desperately needed by a few. If I run out of a staple my whole diet takes a huge hit because its built on those staples, there’s no leeway, they’re all I can eat, I’m sure there are plenty of people thinking that of course they’ll be food, that’s a lovely luxury to have. I honestly hope they never come face to face with the idea of eating plain meat and rice, nothing else, for the rest of their lives. That was the position I found myself in and I pushed on, now, thankfully I’m much more equipped with the knowledge of what the ingredient I have can do, I’ve gone far beyond what many would have thought the limits. I’m ever near that edge, I’ll forever keep pulling away, so if ever you see me less than enthusiastic about a recipe, know that it’s born of a possible necessity, but it’s as good as recipe as I’ll share, maybe not the best taste or the most attractive, but it’ll work as well as any. Remember that food might be fuel, but excessive limits can be detrimental to he mental health of the one  facing those limits. No one should have to be miserable. Life is complex, dear reader, thankfully Jack is an idiot and has no idea how complex it really is!

They’re a bit messy if you work them to much.

So, these are of course adapted from here, thanks me. I knew that all amaranth wouldn’t be a success and I also knew rice flour with gum isn’t going to work here, so I naturally didn’t use gum. I’m a genius. Instead I relied in the strength of the flaxseed and egg. The end result isn’t very stable, these scones aren’t exactly immune from crumbling, but they could be cut in half carefully. I often just butter the base and don’t bother cutting them. What’s the point? It’s just affectation, you’re just eating them and the less crumbs that fall the less of a slob you’ll look, I worry about your slovenly ways, I am of course impeccable. No you can’t see me, just trust me. Inside they’re nice and soft thanks to both the flaxseed and the amaranth. The extra sugar is to help cut though the taste of the unroasted amaranth flour, it’s still very pungent. These are pretty rough, but they come together fast and have a decent mix of flours that at least give you a varied nutrition boost. I use these as a bread replacement, stick some cheese in these, smear on some unsweetened peanut butter, not together, well, if you want go for it, a quick, filling “sandwich” with plenty to make it worth eating. You can make so many foods gluten free these days, but often they contain so little in actual nutritional value, I’d rather eat a slightly crumbly, pig-weed lump and know that I was giving my body what it needs to stay in tip-top shape. It ain’t pretty, but it works. Face it, dear reader, if I was just like every other blogger you’d have no reason to come here. See you again soon, dear reader.

I have so many scone recipes.


35g Amaranth Flour
35g Ground Flaxseed/Golden Flaxseed
30g Rice Flour (White and Brown Blend)
1 Medium Egg (60g-65g)
25g Sugar
15ml Olive Oil
1 Tsp Baking Powder

Makes 3 Scones.


1. Preheat oven to 200c (Fan) and line a baking tray with greaseproof paper.

2. Add all the dry ingredients to a bowl and then stir, with a fork in the Olive Oil Egg and until the dough starts to come together, adding a splash of water as needed. Dough should be airy and slightly sticky. Form into a ball and rest for 5 minutes.

3. After the 5 minutes are up, the dough should be firmer now and not too sticky, though it will be crumbly, split into three and roll each portion in a ball, wetting hands as needed, and press gently onto the prepared tray.

4. Bake for 17-20 minutes until scones are firm and a brown colour. Transfer to a wire-rack and let cool. Best eaten on day of baking.

Let them cool completely before cutting.


Flaxseed and Buckwheat Flour Scones

August 12th Update: I’ve added new photos below the recipe.

Homemade raspberry jelly.

I swear that if you start making a new recipe, carefully take photos of each stage, document each step with perfect clarity then it’ll fail and all that work will have been wasted. Whereas if you just fly by the seat of your pants, take no photos then you’ll succeed, ending up have only one photo and a pocket full of hastily scrawled post-it notes. I can’t even count, well I can but I’m making a point so shush, how may scone recipes I have made at this point, no, no, dear reader, you don’t need to count either. I like them as you n usually make just enough for one serving and that’s that. The trouble when using buckwheat like this is that the end result is often extremely crumbly, but as I say today luck, if not records, is on my side. Or perhaps I’m just experienced and know what I’m doing with these ingredients.

The one thing about free-from baking is that once you understand the ingredients then it can be made to work like any other kind of baking. There are just more limits, more ways to circumvent those limits too. A lot of companies like to proliferate the idea hat you need to be something extraordinary to make any free-from product. That suits their profit margin, but it’s not true. Believe me or not, to be honest I no longer care. There recipes re here as proof, if after looking people still ca’t grasp the idea that someone trying to make money will lie to them or mislead them then, well, too bad.

If you make them large an X slash on the top will help them bake quicker and more evenly.

Now, my dear readers are too smart for that. So, let’s see what I did today that worked and why when possible. I opted for more flax to help soften, there was a fear it’d end up mushy so I didn’t use much extra liquid outside of the egg and oil. Flax absorbs hence the resting period. Buckwheat four because it’s a wonder four. Really there isn’t much here outside the usual. What was interesting is that when it all came together, with just a splash of water, it was this airy ball, just a bit sticky, really light and squishy. When rested it firmed up, but still had that trademark buckwheat crack when he dough was worked too much. A gentle roll in my hands and it was back to smooth. The work of a few minutes.

Now, I did let it cool before cutting and there was a bit of crumbing around the edges, but it stayed intact. When it was cut the whole was firm, really much more so than others I’ve made. Even when I bit into it it didn’t crumble at all, it was firm, but had just enough moisture and spring to stop it breaking up. The texture is on the rough side, a pleasant grittiness if you will, and there is a strong taste of flaxseed. For such a simple recipe these were really nice topped with butter and jam, there was no cascade of cracked scone, taking my jam and butter with it on its journey to the floor or my tee-shirt, just a evenly textured bite, not too dry either. I think these are the best  I’ve made so far. You do have to adjust your taste-buds when it comes to new foods, but that’s true of any diet or cuisine. I think too many people baulk at the idea of eating anything they’re unfamiliar with, never realising they’ve set their own level of “normal” and refuse to budge from it. I’m sure if a large portion of new coeliacs and free-fromers watched a child do what they do they’d be making snide remarks and telling anyone, poor devil, close enough to listen how they’d eat what they’re given. Well, I have scones and jam in me, so I’m good. See you later, dear reader.


65g Buckwheat Flour
35g Ground Flaxseed/Golden Flaxseed
1 Medium Egg (60g-65g)
15g Sugar
15ml Olive Oil
1 Tsp Baking Powder
Dash of Vanilla Extract

Makes 2 Large Scones.


1. Preheat oven to 200c (Fan) and line a baking tray with grease-proof paper.

2. Add all the dry ingredients to a bowl and then stir, with a fork in the Olive Oil Egg and Vanilla Extract until the dough starts to come together, adding a splash of water as needed. Dough should be airy and slightly sticky. Form into a ball and rest for 5 minutes.

3. After the 5 minutes are up, the dough should be firmer now and not sticky, split into two and roll each portion in a ball and press gently onto the prepared tray.

4. Bake for 20 minutes until scones are firm and a brown colour. Transfer to a wire-rack and let cool. Best eaten on day of baking.

Golden flaxseed works much better. Before resting.

After resting. Much firmer.

Slash the tops to bake faster. Make little rolls or one long one if you’d like.

They’re really good.

Buckwheat Flour and Cauliflower Bread

First grow your cauliflower.

Firstly a big thank you to Cooking Without Gluten for the original recipe. You might recognise this recipe as it’s similar to the Buckwheat Puree Bread which uses raw green apple. All I have changed is that I use a blender and a bowl, whereas the original uses a food processor for the whole lot. I’m just too lazy to make space in the dishwasher for the food processor. You think I’m kidding, right, dear reader? Heh. What’s amazing is how with just a few ingredients you can get a loaf that avoids so many problematic foods and ingredients. If you haven’t been to Cooking without Gluten then you’re missing out on a lot of recipes, information and inspiration.

I don’t have many oil free breads on the blog.

This is such a fast bread.

One mistake I made was that I should have added more water, the cauliflower I was using was freshly picked today and was slightly drier than it should have been. I need to add water to facilitate blending, but extra would’ve prevented the pockets in the bread, they were slight so it didn’t really affect the bread at all. That’s actually what makes this such an interesting bread, you’re using raw cauliflower to replace the oil and to impart a mild taste. I wasn’t wild about the taste as I’m not a huge cauliflower fan. I eat it and enjoy the benefits, but I’ll often mix it with other vegetables. In saying that, whatever topping you use will disguise the taste if you’d rather. It doesn’t taste raw, just has a baked cauliflower taste. The texture is where this bread shines, it has a firm, springy texture. A really solid bite to the  bread, not the soft mushy bread you sometimes get when eating gluten free loaves.

It has the same elastic feel as the apple version.

A quick cool and it’s ready to slice.

It does take a long time to bake so you might be best to bake a few loaves at once to save yourself time. It bakes at the same time and temperature as the apple so you could easily bake both. I love using fresh produce to make new recipes like this. I had seen it previously, but it slipped away and until I saw a small cauliflower had popped up I hadn’t thought of it. I had just a little over the required weight to boot. I’ve now tied my record of cauliflowers harvested last year, all going well I should be able to break that record. I think this bread exemplifies what I want  to do in my free from journey, I want food that utilises every strength, regardless of how nontraditional. I’ve often said that Cooking Without Limits and my own blog are very similar in their methods and approach to recipes, I hope I can match up to the creativity contained in every one of the recipes there one day, I’ll keep working at it for now. Now I wait for more to grow and we see what can be done. I will be busy prepping for the surgery again, all going well at the end of the month, but I’ll wait and see. So I don’t know when posts will be written. They might be written daily, scheduled and there’ll be way too much of me or they may get a bit slack. Depends on the weather really, if the garden blooms you’ll have Jack at least, if it’s productive you’ll have Jack in a chef’s hat. Until later, take care, dear reader.


150g Fresh Raw Cauliflower
130g Buckwheat Flour
10g Flaxseed Meal
2 Large Eggs (About 70g to 80g in Shell)
6g Baking Powder
Pinch of Salt

Makes one small loaf.
Can be frozen.


1. Preheat oven to 170c (No Fan).

2. Grease, with Butter, and line a 6×3 inch loaf pan.

3. Blitz the Cauliflower and Egg together, add a little Water if needed, until smooth and set aside.

4. Add everything else to a bowl and shake together. Then add in the Egg mixture. Stir together with a fork until combined. Batter will be elastic and thick. Add a little Water until the batter is more of a runny consistency.

4. Pour batter into prepared tin and bake for 60 minutes, turning halfway if needed, until golden brown and a skewer comes out clean.

5. Cool in tin for 10 minutes, then remove and let cool completely on a wire rack.

Now we wait for more cauliflower.

Buckwheat and Sorghum Flour Bap


2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Bippity-bap. It’s, yet again, Jack!

May 17th Update: They cancelled my surgery. Now I have to wait, again. I have no idea when it’ll happen now. I don’t know when the blog will resume, bear with me, dear reader.

Typed on the 16th May.

Heh…hehhh…er. Dear reader? Spanky? I may be just two days away from pretty major surgery. That’s still hitting me, I’m trying not to let it consume me, but I’m scared. I know I wanted this, still do, but it’s getting real, if you get my meaning. That’s one of the reasons I’m typing up so many of these posts, as a distraction, as a means to keep the blog going after I get back and have to start recovery mode. I feel like my clock stopped over three years ago, when I first started this leg of the journey, and suddenly it’s started and is whirling out of control. I’ve prepared all that I can. For the hospital stay and after. There’s so much I could talk about, I’m just me, losing ten stone, dealing with the affect effects and all this is too huge for me to talk about now, maybe after, maybe never. This kind of things happen to other people, not to quiet, unassuming people like me. To the recipe.

Why a bap? Because I wanted a sandwich This is a tweak on my Buckwheat and Quinoa bap. Go there to get a fair idea of the texture and intricacies of the recipe. I’m in quick-mode today. As I’ve mentioned there is little strength in sorghum and it’s very evident here. Even with buckwheat and flax the bread starts crumbly while warm and as it cools stays somewhat brittle. Don’t get me wrong, it won’t crumble to dust in your hands, but it can’t be manhandled without cracking. What of the benefits of sorghum? One is the taste, there’s a pleasant, almost sweet taste, I really enjoy. There’s also a lightness that I think could be useful in lightening other recipes, but I’d advise only using a little of the sorghum. I will be buying another bag, or two if possible, in the future. There might not be a lot of new recipes or a while, but there may, I won’t say anything for certain, it all depends on how I feel. And let me tell you something, dear reader, Jack is tough, not arrogant, braggadocios, grandstandingly tough, but tough enough to know what he can do. Life has handed me plenty of challenges and I’ve overcome a lot. So have no fear, Jack will be back better than ever. Take care and spare a thought for Jack.

Sorghum will be conquered in time.


25g Buckwheat Flour
25g Sorghum Flour
6g Ground Flaxseed
1/2 Tsp Baking Powder
30ml Olive Oil
1 Medium Eggs (55g-65g In Shell)
62ml Water

Makes 1 Bap.
Can be Frozen.


1. Pre-heat the oven to 175c (Fan). Grease, with Butter, and line a 4 1/2 Inch Springform Tin.

2. Mix together the Olive Oil, Eggs and Water and then add the Flours, Flaxseed and Baking Powder and mix until until a runny batter has been formed. Let rest for 5 minutes. The Batter should be thick but stirrable.

4. Pour Batter into tin and bake for 25-30 minutes, turning half way if needed, until golden brown and a skewer comes out clean. Then remove from oven and cool for a few minutes then remove from tin and transfer to a wire-rack to cool completely.

Quinoa and Amaranth Flour Bread

 photo WP_20170318_007_zpsjbu2jsb3.jpgFresh out of the oven.

Hmm? You again? Dear reader, you are a jewel of the ocean, the acme of blog readers, etc etc, but you can’t expect me to stay with you forever and ever, can you? Okay, fine one more recipe and that’s it. I mean that. I had wanted to test out quinoa flour and amaranth flour, but there was no quinoa flour that wasn’t absurdly expensive, so I gave up, no, sorry, made my own, again. It’s tedious, but at least you avoid the nasty taste so many store bought flours possess. I’m going to cut this short, it worked, but it’s nearly identical to the all Quinoa Flour Bread. That’s not a disparagement, that bread is really great. I’d praise it more if it weren’t my own recipe, but modesty prevails and I quietly mumble its praises. The one thing I love about this is that one minute out of the oven it was cut without any crumbs. I do think the texture is slightly firmer, but that might be the lessened water. Go to the quinoa flour bread page and you’ll get all the information you’ll ever need. This is just here because it worked. It’s never a bad thing to know additional flours work and because it was too different to list as a variation. I used two small tins, I think they’re four and a half inches each, because you get a better crust to, ummm, not crust? ratio, but you could use a normal sized loaf tin and it should be fine. I just prefer to list what I used so you’ll hopefully avoid any failures due to me. Your failures are yours to accept. I’m perfect! Heh. Okay, until later.

 photo WP_20170318_006_zpszlo5spcs.jpgLook! It’s tulip time. More tulip time…

 photo WP_20170318_005_zpsmfygdwv5.jpgPotato time too. I’ll have to cover them with more compost and feed soon.


170g Toasted Quinoa Flour
30g Raw Amaranth Flour
25g Ground Flaxseed
150ml Water
2 Tbsp Olive Oil
2 Large Eggs (70g to 75g in Shell)
1/3 Tbsp Baking Soda
Pinch of Salt

Makes two small loaves.
Can be frozen.


1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line a 6×3 inch loaf pan.

3. In a large bowl mix together the Egg, Olive Oil and Salt. Add the Quinoa Flour, Amaranth Flour, Flaxseed and Baking Soda and stir until combined, then add the Water and stir together until smooth. Rest for 5 minutes until batter has thickened. It will be lumpy.

4. Pour batter into prepared tins and bake for 40-50 minutes, turning halfway if needed, until brown, the tops firm when pressed, and a skewer comes out clean.

5. Remove from he tin and let cool completely on a wire-rack.

Toasted Buckwheat Groats

 photo WP_20170227_004_e_zpsjmhre5wo.jpgWhat colour is this? Brown. Golden brown. Everything is golden brown!

But it’s a seed you say. A groat is a hulled grain you say. Hey, my head hurts from reading the pack of buckwheat groats that are certified 100% whole grain and on the back of the package it states that it’s a seed. Are we ashamed of seeds? Have they had cause to be shunned so? Me and buckwheat are bosom buddies and you had better prepare for an onslaught of groaty recipes. This one is tweaked a little from here. I actually have had a suggestion to toast the buckwheat before cooking and I will be trying that too. This just popped up last night and I decided to test it out and see if the toasted seeds would retain their crunch after a night. They do. Really well. I poured them over pasta and the made a really groat, heh, substitution for croutons. I have stated, and won’t continue to state, have no fear, that these recipes will probably be common place, but they’re new to me, so, yeah. Er, I mean I’ve done, what feels like at least, everything with the flour, breads, pasta, wraps, crackers etc so I think I can be forgiven for taking the easy way for a while. As for the recipe: It’s real simple, but the groats, I’m doing that to mess with you, dear reader, really crisp up well and they didn’t burn at all, I’ve had that trouble with other seeds before this. Whether you want them as a snack or as an addition to a meal you could do a lot worse than good old buckwheat. I have one more recipe to try with it this week, then I have another marinade recipe that has been converted to a no-marinade, it’s ready already but I need a photo. So for a change there are a lot of recipes.

I am busy in the garden still, but I doubt anyone but me would be excited to see photos of pots of potting compost. I’m still waiting on my dual-coloured rose. I have my seeds, but no germinating weather yet. I’m filling pots gradually and storing them in recycled trays in the greenhouse. The weather has been extremely changeable these days and it’s making Jack weary, but have no worries, dear reader, I have recipes to test and little gardening tasks to occupy me and flowering treasures to behold. I’d pick up again soon and the Jack posts will be plentiful. So, for now, eat your groats, gobble your seeds and know that Jack is always here, except when he’s not. Until we meet again.


45g or 1/4 Cup of Raw Buckwheat Groats
1/4 Tbsp Olive Oil or Butter
Salt to Taste, If Desired


1. Add the Olive Oil and Buckwheat to a pot or non-stick frying pan and cook on a medium heat until the Buckwheat is fragrant and has taken on a dark golden colouration. Pour onto a plate to cool. Store in an airtight container and use as needed.

Microwave Buckwheat and Rice Flour Cake

 photo WP_20170114_013_e_zpsf9r8q4hx.jpgA microwave bread recipe for every reader of the blog. All seven of you.

I’m joking of course, there are far more than seven readers. There are right? I better check! Here I am again, this time no hyper-linking, with another slight twist in the saga of microwave cakes and breads. I wanted to try buckwheat and rice flour because they often marry well in fast to bake or cook recipes. Pancakes and quick, instant almost, cakes are the perfect medium for the basic rice flour and the ever outstanding buckwheat. Outstanding, me? Well, yes, I guess I am often out standing…in the garden. Not much to say here. As a standard these breads and cakes are fluffy, easy to get ready and are all just slightly different enough to be interesting. This one is much nicer than an all rice flour version, it has the lightness, but none of the rubberiness. I went with sweet as I felt like a peanut butter and chia jam sandwich. The all buckwheat makes for a great sandwich bread if you omit the sweet elements. These prove how easy gluten free can be even without gums or added starches. A quick post as I have another coming in a moment. Pop to the microwave category and you’ll get a better idea of what these breads offer. See you in a moment.


23g Buckwheat Flour
23g Brown And White Blend Rice Flour
7g Ground Flaxseed (1 Tbsp)
1 Tsp GF Baking Powder
1 Large Egg
50ml Milk or Water
15g Sugar
Dash Vanilla Extract


1. Grease microwave safe bowl with Butter or Olive Oil.

2. Whisk together the Egg, Milk, Vanilla Extract and Sugar. Then Whisk in the Flours, Flax and Baking Powder. Batter will be smooth and thick. Pour into greased bowl.

3. Cook on full heat for 3 minutes. Cake should be springy to the touch and will double in size. Place plate on top of the bowl and turn out. Let cool slightly and serve.


 photo WP_20170119_006_e_zpsxceaounr.jpgSticky Coffee Gingerbread

For the Cake: Use 25g Brown Sugar. Add 30g Treacle alongside side Egg and replace Milk with strongly brewed Espresso. Add 1/4 Tsp Ground Cinnamon, Ginger, Allspice, 1/8 Tsp Ground Nutmeg, Cloves and a pinch of Black Pepper, or 1 Tsp Gingerbread Spice Blend, along with Flour. Cake may take up to 3 minutes to cook.

For the Sauce: Add 25g Brown Sugar and 50ml strongly brewed Espresso to a saucepan. Keeping stirred, heat on a medium-high heat until Coffee has evaporated and Sugar has thickened slightly and started to Bubble. Remove from heat and stir in 1 Tbsp Butter and a dash of Vanilla Extract. Return to the heat and cook until everything has combined and thickened slightly, should take a few minutes at most. Pour over Gingerbread.