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We started by testing flours. As you know there are many gluten-free flours available, but we didn’t settle. Texture is an important element in scone baking. We focused on texture and authenticity to the original, and of course flavor. That is, we brought in gluten-free taste testers to first tell us what they thought about the texture and taste. Then we had our non-gluten-free testers compare the gluten-free scones to the original recipe. No one could consistently distinguish the difference!
We believe that using the right quality ingredients always wins in the end. And we think these two gluten-free scones are winners. Of course, we hope you do too.
Gluten-free scones are something we wanted to accomplish for our friends who are required to eat a gluten-free diet. While most people can tolerate gluten with no adverse effects, many can’t. Others may not even know they are having symptoms related to gluten consumption.
Gluten can cause problems for people with certain health conditions including Celiac disease, gluten sensitivity, wheat allergy, and other diseases. Celiac disease is the most severe form of gluten intolerance. It affects about 1% of the population.
Needless to say, we want those who are sensitive or intolerant to gluten to be able to enjoy our scones, and that’s the reason we are on a mission to create a variety of our scones that are gluten-free and to create the same happiness as our non-gluten-free scones.
There really isn’t a certification for gluten-free products. In fact most unpackaged gluten-free foods are not required to meet any standard. We just strive for the highest possible quality and do our utmost to maintain good processes in the kitchen.
As a gluten-free bakery that also makes products that are not gluten free, we follow the FDA guidelines on gluten-free labeling for packaged foods, meaning that the ingredients we use for gluten-free scones are either inherently gluten free; or do not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch).
We’re also over-cautious in avoiding cross-contact, including any unavoidable presence of gluten in a food due to contact with a gluten-containing food (wheat, rye, barley, or their crossbred hybrids like triticale).
That said, what you need to know is that we are not exclusively a gluten-free bakery and we bake wheat products in the same oven that we bake gluten-free products.
The primary difference in our gluten free scone recipe is in the flour. In going through our testing, we determined the optimal ratio of ingredients to maintain equity to our other scones, and landed on using a high-quality, gluten-free flour that is a blended combination of stone-ground gluten-free grain and bean flours.
As it turns out, the taste and texture is virtually identical and we couldn’t be happier with the result. We think you will be too.
As we continue down this path, our goal is to bring many of our scones into gluten freedom so all can enjoy!
As the founder of Savannah Scone Company and head baker, Sara leads the way in the kitchen and is the visionary behind all product development.
Sara has been baking for friends and family for many years and it was only in 2019 that the idea for Savannah Scone Company came together. Her love for baking is evident in the quality of the scones she bakes. We hope you give them a try and love them too.
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Proudly made with love from a little cottage bakery on Skidaway Island in Savannah GA
4 Marburg Ln, Savannah GA 31411
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