Gluten Free Bacon Scones with Brown Butter Glaze

Gluten Free
Bacon Scones with Brown Butter Glaze

3 cups all-purpose Gluten Free flour
1/2 cup white sugar
½ cup Crispy Bacon - chopped
5 teaspoons baking powder
1 teaspoon xantham gum
3/4 cup butter, chilled
1 egg, beaten
1 cup milk
Glaze
3 tablespoons butter
2 cups Powder Sugar
1/8 cup Milk
Pre heat oven to 400 degrees F. Line pan with parchment paper.
In a large bowl, combine GF flour mixture, sugar,xantham gum and
baking powder. Cut in butter. Mix the egg and milk in a small bowl, and stir
into flour until combined – do not over stir. Carefull fold in Bacon.
Use a scoop to place small mounds of dough on the cookie sheet.
Bake 15 minutes in the preheated over, or until golden brown
Glaze
Place butter in a fry pan over medium low heat. Slowly melt, then
brown the butter. Use caution not to burn the butter. Butter should be a light
tan color once brown. In a bowl, combine the powder sugar, milk and stir. Add the brown butter, if there
is sediment in the brown butter, be careful not to transfer this into the glaze
mixture. Stir completely. Add more milk if texture is still too thick. Using a
spoon, fork or spatula, gently glaze the cooled scones and Enjoy!

Gluten Free Cinnamon Raisin Bagels

Gluten Free Cinnamon
Raisin Bagels

3 Cups Gluten Free
Pizza Mix
1 tablespoon GF Yeast
2 teaspoons Cinnamon
1 Cup plus 1 Tablespoon Water
1 teaspoon apple cider vinegar
2 Tablespoons Honey
2 Tablespoons Vegetable Oil
1 Egg, lightly beaten
1 Egg White
1 Cup Raisins
Combine Pizza Mix,
yeast, cinnamon and salt.
Heat water to 110degrees (lukewarm), add vinegar, honey, oil
and eggs and beat together.
In a standing mixer combine the wet and dry ingredients and mix
for 2 minutes, until completely combined. Carefully fold in raisins.
Work individual balls of dough into the shape of bagels.
Grease your hand with extra oil for better control of dough. Form bagels, place
on lined cookie sheet and allow to rise in warm place for 20-30 minutes.
In a large pot of boiling water, carefully place in a few
bagels. Allow to cook for 30 seconds on each side. Using slotted spoon, or tool carefully remove from
pan. Continue to boil the remaining bagels.
Brush with egg whites
Bake at 425 for 20 minutes until lightly browned. Remove
from oven and sprinkle with cinnamon while still hot.
Allow to cool on wire rack – best served warm with your
favorite topping. Store in freezer and toast at future desire.