Gluten free Scots recipes?

[seasaidhlinne]

I have been searching hi and low, I can't eat gluten (flour) for neurological reasons and health reasons.
though having tried haggis and not being sold on it am not to worried about getting a GF recipe for that(I'm not sure if it was the after fact whilst eating I was told what I was eating or weather I just wasn't fond of the taste)
I wanted to see if you all had recipes that were gluten free? I can sub flours for non gluten based ones but that being said it isn't easy.
Would love to have some scones, shortbread, etc.

[neloon]

A' Sheasaidh,
There are lots of recipes for vegetarian haggis online and there are some ready made but maybe not so available in Nova Scotia. They have oats, of course, but I think that's OK?
Also maybe see Johnthebiker's post under "Scotch Eggs".
Ailean

[seasaidhlinne]

Oats are okay as long as they are certified organic because of cross contamination issues with other wheats.
Vegan haggis sounds awful (I live on a beef farm. Not going to lie I love me some meat) but I think it may be the seasonings and spices that may or may not be GF.
Eggs sound good.
I miss scones though.

[Pleater]

Oats are your best bet, both as rolled oats and as oat flour - oatcakes, and all sorts of baked goods, fish coated in rolled oats and fried or baked, savoury oat crumble - my home county of Yorkshire has an 'oat cuisine' and there are a lot of recipes on line. I tend to just put things together, so can't supply the recipes.

Anne the Pleater :ootd:

[JohntheBiker]

I've made gluten free haggis before and it turned out pretty well. Aside from being careful with the oats, there really isn't anything in haggis you need to be concerned about. If you make it yourself, you can always adjust the seasoning. You might learn to like it!

As to bake goods like shortbread, I've found decent gluten free versions in Toronto, but then gluten free product is relatively available here. As to baking gluten free, I tend to leave that to professional bakers - there is a lot of art involved.

[John_Carrick]

I know for a fact that there are gluten free versions. As a coeliac myself I appreciate that some people are more allergic and sensitive than others, but I get on fine with haggis. There are presumably only trace quantities of gluten anyway and only if the oats are at all cross contaminated.
I assume Cananda has the something similar to:
http://www.coeliac.org.uk
Generally I have never had a problem substituting gluten free flour in any recipe.
John

[JohntheBiker]

I'm a celiac as well and yes, there is a Canadian association: http://www.celiac.ca

[Woodsman]

I swear by Pamela's Baking & Pancake Mix. My wife, son and daughter are all gluten-free. Check out pamelasproducts.com

[Dangerdean]

My wife has subbed rice flour into her shortbread recipe occasionally, and you have to tweak the recipe a bit, but it was still definitely shortbread and definitely edible.

[JohntheBiker]

There are a number gluten free all purpose or baking flours out there that provide a better substitute for wheat flour than flour from a single grain, from my experience. Since nothing else will perfectly mimic the characteristics you get from gluten, you have to experiment if you are not working from a GF recipe.