Pumpkin scones from gluten-free flour
I made some wonderful healing chicken soup. And broth, as usual, I always bake my rolls. But as it turned out, a nasty surprise, however, that the meal left me very little and it was all different, besides, most of the flour from millet and rice. Because the flour I make myself, and by the special method, by a simple trip to the store then, as you know, will not get off.)But millet makes the cakes quite dense. And with rice flour, I have not experimented.. But as they say:"Hunting - forest captivity!". If I have something this crazy notion, it is useless to resist!. I do know myself. Decided to add more pumpkin, eggs for the pomp -and please -the result of my culinary anxieties - a surprisingly good buns. The buns turned out soft, fragrant and delicious. The recipe, by far, will take pride of place in my culinary book. At the same time, I decided to share with you the recipe. I hope you will like them as well as me. Dear cooks! I understand that my gluten-free recipes seem pretty exotic, but to be honest, everything can be cooked from the flour of 2 types. Let this not discourage you. And if you have the curiosity, the desire to bake something gluten-free, I'll be happy to help. And adapt your recipes to your possibilities!