Converting a recipe...

I saw this recipe on "Gluten Free Club", an email I get. It looks great! I thought I would use it to show how easy it is to use any 'ole recipe for the candida diet. If it's already gluten free, it's a super cinch. Just look for any ingredients that you can't have and think of a good substitute. I'll show you by putting the replacement in red... This recipe is usable for later phases if you use the starches, replace the starches with some other flours for phase 1.

Strawberry Shortcake Scones Sweet buttermilk scones are the perfect base for a delicious strawberry shortcake. Sprinkle the tops of the scones with decorative sugar (stevia, or simply leave off the sugar) for a beautiful glaze. Ingredients: SCONES 1 cup rice flour 1 cup buttermilk (whipping cream) 3/4 cup cornstarch 1/2 cup potato starch 1/4 cup butter 1/4 cup tapioca flour 1 tbsp bean flour 2 1/2 tsp xanthan gum 2 1/2 tsp baking powder 1 1/2 tbsp sugar (stevia) 1/2 tsp salt (kosher sea salt) STRAWBERRIES 2 pints fresh strawberries, washed, hulled, and sliced 1/4 cup sugar (no sugar- seriously! berries really do not need it!) TOPPING 1 cup heavy whipping cream 2 to 3 tablespoons powdered sugar (instead, add a little stevia and vanilla- even a pinch of cinnamon or nutmeg is nice) Directions: STAWBERRIES In a medium bowl, combine the sliced strawberries with 1/4 cup sugar (skip the sugar). Cover and refrigerate. SCONES Preheat your oven to 400°F. Lightly grease a scone pan or cookie sheet. Thoroughly mix all the scone ingredients into a large bowl and blend well. By a tablespoons at a time, drop this onto a lightly greased baking sheet. Form gently into scones shapes. For glaze, whisk 1 egg with 2 tablespoons of cream or milk (no milk, just cream). Brush scones with the glaze mixture. Bake for 15 to 18 minutes, or until lightly browned. A toothpick inserted into the center of a scone should come out clean. Cool on racks. Meanwhile, beat the 1 cup of heavy cream until the cream begins to stiffen; beat in powdered sugar (no sugar, or use a little stevia) until the mixture holds peaks. Split scones and spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with whipped cream and a few strawberry slices.

Contributed by Angie Halten