Here we are, 2013, and my husband just figured out that years of gastro issues is relieved with eliminating wheat from his diet. OMG. Dietary restrictions in my own home ! Mostly I’ve decided to just eliminate those pesky wheat products, as the imitation ones just don’t measure up. Instead of bread he gets seasoned rice, potatoes, corn tortilla or some other grain mix.
But I do have to give gluten free baking a shot- to see if I can come up with something that is good even if you don’t have to eat gluten free. These were pretty tasty. Scallions are going crazy in the garden right now and you could use whole wheat pastry flour too.
3 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
Plus extra flour for dusting.
1 Tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup buttermilk or soured milk
( to sour milk put a tablespoon of cider vinegar per cup of milk and let stand at room temp for 10 minutes)
1 cup shredded cheddar
1 cup finely diced scallions or chives
Oven to 425* – Cover cookie sheet with parchment paper.
In a large bowl whisk together dry ingredients. Mix in chives. Make a well in the center and add buttermilk / sour milk. Then add cheese.
Knead until it’s evenly moist. The gluten free flour makes this receipt wetter- so heavily flour your work surface. Transfer dough to floured surface, shape into oval and dust top with coating of flour.
Cut lengthwise and then into 14 triangles.
Place on sheet and bake for 20 minutes until golden brown.