Ok so they got a recipe out of me.. I have a book of all my best kept secret yummy recipes coming. Normally there is no giving out a recipe, which are kept under lock and key by my book agent. But I did manage to sneak one by her for the Dr Oz show. He was as nice in person as you perceive him to be on the show. It did stun me that he had never heard of xanthan gum and a grain called sorghum flour. You see! Even the best is still unaware of certain things in the gluten free lifestyle. Xanthan gum is a necessity in gluten free baking. It is what holds your baked goods together instead of that “glue” that is called gluten. Sorghum flour has become one of the biggest grains made next to wheat. I believe it’s because it is as close to wheat as I think you can get. In taste and texture. More fun hints and tips to come but for now bake up some of those tasty scones and enjoy.

Some scone options:
Use whatever fruit you like. I have also made them with apple and pecan, and amped up the cinnamon and they were AWESOME!
Also this time of year fresh apples are perfect and ready to be baked. As well as pumpkin and butternut squash. You can also warm your scone, cut them in half and place some gluten free (I use dairy free as well) ice cream in the center. YUM!

Preheat oven to 425. Bake 20 to 25 min on a double lined cookie sheet with parchment paper.

1/2 cup brown rice flour
1/2 cup coconut flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 tsp salt
3/4 tsp xanthan gum
1 tsp baking soda
2 tsp baking powder
2 tbls canola oil
3 tbls no sugar pure apple sauce
3 tsp apple butter( just apples and water)
1/2 banana
1/2 tsp vanilla
1 tsp cinnamon
1/3 cup hemp or almond milk
Pinch nutmeg
2 tbls maple syrup (plus more for coating tops of scone before or during baking)
2 tbls Brown rice syrup
1/2 chopped walnuts or pecans
3/4 cup blueberries or chipped up granny smith apple peeled

All dry ingredients should be put together and whisked to get out lumps
Then mix all wet ones EXCEPT hemp or almond milk.
Start to add the dry to the wet alternating with the hemp or almond milk. Always end with dry.
Then incorporate nuts and fruit. Yum!

~ Jennifer

This Post Has 38 Comments

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  2. B Spencer

    Untreated celiac has a strong connection to Non-Hodgkins Lymphoma – at least my particular kind of cancer (there are close to 40 different kinds of lymphoma) I too went most of my life mis-diagnosed – cancer is the result. My immune system started attacking itself treating wheat/gluten as a toxin and sending my immune system into over-drive.

    I have now been gluten free for approx. 11 years and my cancer is under control – not cured, but managed.

    1. Gluten Free Ree

      cancer scare, following a food poisoning last year-That was the route of my discovering I had a likely Celiac intolerance- after many illnesses for years and always being told, “…something is affecting your immune system…” I was diagnosed with a blood disorder called MGUS (monoclonal gammopathy). I was told that it can lead to lymphoma, multiple myelomas, bone cancer and leukemia. None of these are in my family history. The oncologist went on to describe something called M protein, and that there was too much of it in excess, in my blood. He drew me a diagram of one strand sticking up from the wall of the red blood cell… He said there was no treatment and they did not know the cause, but a yearly blood test would monitor the progression. Sounded like a death sentence to me. After the initial shock and paralyzing fear for about 2 weeks, I decided to research this MGUS condition and the M protein online. I discovered there was a correlation of M protein in this MGUS condition, and M protein in Celiac disease. I googled the 2 together, and a letter from a doctor in Florida popped up describing a patient he had with this MGUS condition, and that he prescribed her a gluten free diet. He felt it would help. Simultaneously, a local tv news program (I live on Long Island) I had on was discussing Celiac conditions, Gluten Free diets and the symptoms were so similar to what I had been experiencing for decades, that I started googling everything I could on Celiac Disorders and Gluten Free diets. I conferred with my Primary Care doctor, and he said it wouldn’t hurt to I was a big fan of breads, pastries, cakes, pasta, pizza… I found Gluten free bread, and pasta products. I couldn’t believe the positive health changes within just a few weeks! Many years of arthritis, nerve damage, migraines all seemed to be reversing. No pain after eating, and I no longer lost my appetite when I cooked. My physical shape actually changed and I lost a lot of weight. My doctor told me to continue the diet, in view of those improvements. He recommended the Celiac test, though, and I had the endoscopy in August but it was negative and the GI yelled at me for starting GF Diet before the test, but he also told me there was nothing wrong and to see a psychologist later last year while in the hospital when I actually had had an intestinal obstruction, that had to be removed this past March. This year, I had the MGUS blood test repeated, and the numbers were within normal range. There were a few other health conditions I went through last year and this year and I believe that being on the gluten free diet kept inflammation in check, and probably allowed me to survive those conditions, although I became deathly ill for a few months. I’m still learning about the diet, actually cooking from scratch, and adjusting to the new social aspects but will remain gluten free for life. I wish you luck and good health. And thanks to Jennifer for starting this site and her spot on Dr. Oz today.

      1. Jennifer

        i’m sorry for all your days of illness. it is just not right. It just amazes me that its only AFTER someone gives you a diagnosis that then they tell you to eat Gluten free. Keep looking after yourself and keep cooking! I will start putting recipes up and I hope you continue to write an express how you feel here in this safe zone.

        Ever Onward

  3. arletha light

    I honestly believe I have celiac’s or at least I’m gluten intolerant. I have many of the symptoms but all tests are negative. I live in a very small town and can’t get most things like xanthan gum or the different “flours” that are used. Therefore my diet is very boring and bland, so I do cheat and goodness will I feel it for days afterwards! Thank you for this site Jennifer!!

    1. Gail

      Take a look @ http://www.vitacost.com. You can find almost everything on their site & most items are about 40% less than you would pay at the health food stores. They even offer free shipping for orders over $49. Type in the search bar what you are looking for & it will be easier to shop on the site because they have thousands of products. Best Wishes, Gail

  4. Joan

    I am learning about eating gluten free and am looking forward to making the blueberry scones that you made on Dr. Oz today however I have a couple of questions about the recipe. On Dr. Oz’s website, the recipe calls for coconut whereas your recipe calls for coconut flour. Also, his recipe calls for 1/2 c tapioca starch but yours does not. Could you clarify? Thank you!

      1. Judy

        I am an expert level in the kitchen. Yes, the taste is amazing, but all it is, is a big crumble!!! Since you don’t like to “share” your book recipes, did you leave something out on purpose???? There is NO WAY you can even spoon out anything. I ended up patting it into a 9×13 pan, hoping to rescue all the expensive ingredients I put in, even after adding a bit more almond milk. The ratio between wet and dry are off, as I have checked out other gluten free sites, tea biscuits and the like. SOOOOOO disappointed, and will not check out your site again.

  5. Sandra

    Oh glory day!!! Thanks so much for being on the Dr OZ show and talking about celiac disease AND for sharing that scrumpious recipe. I have had celiac disease for a long time now. I too, was very ill and almost died before being diagnosed. The problem is that once they diagnose you they all pat themselves on the back and tell you to eat gluten free and they’re done. However, we are just beginning that journey from the time of diagnoses on. Finding gluten free recipes that actually taste good is so hard to do that I just did without anything other than plain meat and potatoe meals with nothing more than salt n pepper. Thank you so much for something good to eat. I can’t tell you how long it’s been for me. I had given up all hope. I love you as an actress but, even more as a wealth of delicious foods to eat … LOL!!! Really, Thank you so much!

  6. Cyndi Reid

    I am a mother of a child that has cognitive issues and learning disabilities that are mostly food related. We are Gluten, Dairy, Corn and Soy free…just to name a few. We aren’t technically Celiac but like you, Jennifer, I believe we all should be Gluten Free. I realized through this journey that my husband and I and my 3 children all do much better off Gluten. Unfortunately, parents just aren’t getting how foods are affecting the cognitive growth and behavior of our children wether it is autism, ADD, reading comprehension, etc. The media talks about diabetes and obesity but not the other cognitive issues. We are literaly killing ourselves with food and most people don’t know. Thanks for telling your story. It seems that people will at least listen to Celebrities. I wish I knew how to best fight this and save the population of our children…so far it is just one family at a time. I believe we will come to understand this but it will take time. To those that are open to the tough journey…we are ahead of the curve…. Sincerely, a kansas mom trying to make a difference

    1. Jennifer

      I couldn’t agree with you more. Its sad that we are literally being sold garbage to eat and no one is really doing anything about it. It is also sad that people will listen to celebrities just because but I promise you this mission is so important to me, I will not disappoint. My idea, speak to as many people as you can, educating them on what they are eating and how it directly relates to our well being. If 1 out of every 5 listen then we are getting somewhere.

      Ever Onward

  7. Laura

    Hi Jennifer,

    First of all let me just say that I’m a huge fan and loved you in Samantha Who!

    I was in the gym the other day and just happened to catch you on Dr. Oz. I’m so glad I did! I also have celiac and was finally diagnosed a little over a year ago. What a journey it has been! Your story sounds so similar to mine. I was so sick and kept going to the Dr. and was told I had IBS. I started researching on my own on the internet and learned about celiac disease. I then went to my Dr. and asked her to test me for it. She reluctantly did, and then called me 2 days later with the results. She was very surprised. It was confirmed by a gastroenterologist, who told me I had a high level of intestinal damage. (I obviously have had this for a long time) It was definitely bittersweet for me, but I’m so glad I now have answers.

    Many of my horrible symptoms have resolved themselves on the gluten free diet, but I still have some ongoing digestive issues. I’m wondering if it’s because I still have a lot of healing to do or if I have a bacterial overgrowth (SIBO). I was wondering how long it took you for your symptoms to resolve and if you took any digestive enzymes or probiotics to help? If so, do you have any recommendations?

    Thank you for sharing your story and for this wonderful website. I try to eat healthy gluten free foods, so I’m excited for your recipe book and your gluten free flour to come out.


    1. Jennifer

      Don’t hate me when i say this but TRY can not be in us, as Celiacs, vocabulary. Did you know that 1/8 of a tsp can get us sick? Well its true. Believe I know Its hard but its better then feeling horrible all the time . Especially knowing it will damage our inside. Know that it takes time to heal but every time you go off track it hurts you instead. If you are not already off dairy I beg of you to try it. It was the missing link for me. People with very high rate of celiac disease usually have a problem with dairy as well. Please give it a try. Also look into taking acidopholus. Its a probiotic, a good bacteria for your gut. It also has made an enormous difference in my life.
      I will keep working on my recipes and books so you will have delicious stuff to make so you won’t even think of reaching for that gluten garbage anymore

      Ever Onward

      1. gf4life

        Hi Jennifer,

        I think you misunderstood me. I agree with you completely that EVERYONE with celiac must adhere to the diet. I STRICTLY, only eat gluten free foods. I also eat organic whenever possible and try to avoid trans fats & refined sugar. When I said “try” I was referring to “trying to eat HEALTHY GF foods.” As you know, there are some GF processed foods that are not very healthy, which is why I am looking forward to your recipe book. It sounds like you are also into using healthier ingredients for gluten free cooking/baking.

        I have been off dairy for a while now, but I’m still having some digestive issues. I have been very strict with my diet, so who knows! Maybe I just need more time to heal. (It’s only been about 14 months.)

        Is there a particular brand of acidophilus that you like?

        Thanks so much,


        1. Jennifer

          Wonderful! So glad you are totally GFree. I totally agree, Just because its gluten free does not mean its good for you. The more gluten free becomes the new “fad” the more we are being sold unhealthy options. Thats one of the reasons for this site. Every recipe I post will be not only delicious but so very loaded with nutrients. Try some and let me know your thoughts.

          I have been using Jarro-Dophilus. It has 6 beneficial probiotic Strains. It Also does not upset my stomach at all.

          Stay well
          Ever Onward

          1. gf4life

            I made your blueberry scones yesterday and they are great! Mine came out a little bit dry, so next time I’m going to add a little more almond milk to moisten them up a bit. It’s so nice to have something wholesome & healthy to snack on that I know exactly what’s in them and how they are made. Next time I’m going to try them with apples & cinnamon.

            I have a question regarding nuts. I usually look for raw, plain nuts when shopping but am concerned with cross-contamination in the producing/manufacturing. I have a friend who also has celiac, who says that she only buys nuts from an online store called nuts online. Do you ever have issues finding store bought nuts that are “safe?” If so, are there any particular brands that you haven’t had a reaction with?

            You’ve really inspired me to start baking again. I’m excited to try more recipes!


            1. Jennifer

              You can also add more apple sauce if too dry. Also don’t over bake and remember right before they come out of oven brush with maple syrup!! I have made apple and cinnamon even add some pumpkin. That recipe is easy to play with. Get creative

              I hear you about the nut situation. You do take a chance with cross contamination. I have a health food store by me called LIFETIME that has raw nuts that I have found to be able to tolerate just fine. You can always eliminate them from the recipe if you are unsure. Better to be safe. Or you can always take some time and get walnuts in a shell and crack them and store in an airtight container in the freezer. Always store your nuts there. Nuts have a high oil /fat content and can go bad very quickly. If you are having a stomach problems when eating them maybe that is something to look into.

              let me know your progress

              ever onward

          2. Trish Reeves

            Some of us Celiac folks have a problem with fructose. It is in vegetables, all forms of sweeteners including coconut, Palm, erithyrol, all fruits, etc. I just don’t know what to have for breakfast anymore. I too, have been gf for over ten years and am a very good cook. I love to bake and have achieved some very good products. But with this fructose thing, recipes just taste grassy as sorghum is actually a grass, not a grain. So is rice, etc. even carbs like in breads and flours are loaded with fructose. Would love any suggestions. Thanks

  8. karen

    my mother in law told me you were on Dr. Oz, and to check it out online. Thank you for getting the “word out” so to say about celiacs and going gluten free. totally agree with you, that everyone should go this route…we would have a healthier America if we did. way to go girl! thanks for the recipes, I am a newly trying to get diagnosed with celiacs woman who realizes the past 8+ years I have been misdiagnosed. Your story is like many I have heard, and similar to mine..which is sad…but I agree, if we educate ourselves..maybe we can help someone with a diagnosis. I used to be a caterer, now I am a Nurse…so I love the recipes…please keep them coming!!

      1. Yves

        I couldn’t ansewr a lot of the questions because I haven’t tried a lot of these brands. If I spent my time trying all of these brands, I’d be in the poor house. Wow, they’re all so expensive! I don’t know how people do it.I don’t spend a lot of energy trying to approximate how I ate before I received my diagnosis. I can’t eat gluten, and trying to eat foods that approximate gluten-containing foods is prohibitively expensive, so I just don’t. So all the questions about flours, breads, crackers, cakes, cookies, waffles, etc. just went right over my head.It’s a shame that people can’t get over wanting to have spongy or crispy wheat-flour-like products in their lives; I mean, these products are okay as a treat once in a great while, I guess. It took a little while for my palate to get used to not having them around, but after a little while it was okay.Life is okay with regular non-gluten grains, honest. It’s a whole lot cheaper, too!Just my 2 cents. YMMV.

  9. cameo

    HI! It was great to see you on Dr.Oz my 8 yr., Olivia and I watched you together. She was so excited to see someonelse that was eating and cooking Gluten Free! We had so much fun making the scones together! They were soo good we ate most of the first pan, until my daugthter said Mom we have to stop, to leave room for some healthy food, I said Olivia these are healthy!
    Thanks a million
    P.S. do you have the nutrinal info posted some where?

    1. Jennifer

      You and Olivia made my day!!!!!!!!! You are exactly who I am doing this for. No child, or anyone for that matter, should feel alone or left out on account of food. Also you understand that gluten free doesn’t always mean healthy but ALL my recipes are. I don’t have the exact nutritional info but coconut and brown rice flour are loaded with fiber and good fats. Maple syrup is literally a powerhouse of antioxidants as well as blueberrys and banana is full of potassium. So eat up!
      I just finished a recipe for the most delicious PUMPKIN OATMEAL COOKIES WITH MAPLE GLAZE! They will be posted tomorrow. I would love to post a pic of you and olivia enjoying your scones or cookies or just a note from my new friend Olivia. So important to be that no feels deprived or left out of one of lifes most beautiful pleasures, FOOD!

      Ever Onward

  10. cecilee maze

    I am 19 years old and for the 6 years after I eat, I m sick.. so I didnt enjoy eating but you eat anyway. I also had other strange health related things happening to me. First, I am as white as a ghost ( they should cast me in the Twlight Movies) my hands are ice cold even when it’s 80′ outside, my knees crack when I walk and hurt all the time. I have talked to my PCP and had blood work up done and my test results are all in “the normal range” so I was told to “watch it and see how you do” What does the mean? So my mom is helping me jump in on the Gluten Free makeover. I am eating a lot more fruit then I ever had. No bad bread for my sandwiches. I found Gluten Free pretzels that I love to have with peanut butter. I am in college and working so it’s just crazy hours and I have to eat on the run.

    What is confusing is that my blood work came back normal and my cousin has Celiac Dis.

    Well I am starting to feel better and I read labels all the time. Thanks for this site to go to help when all i really wants is a tall stack of pancakes !! :)

    Thank you, Cecilee

    1. Jennifer

      I totally understand how you feel!!!!!!!!! My blood work was perfect for years as well. Make sure your doctor gives you the SPECIFIC blood test for Celiac. Also know that there is a great amount of false negatives that come back on those celiac tests. I know a number of people that were told the didn’t have celiac disease from their blood work when they most certainly did. The only way to really see if you have Celiac disease is to have an endoscopy. My advice to you is just stop the gluten!!!!!!!! If you don’t start to feel a lot better then i would try to eliminate the dairy. I know I know, not fun. I assure you when you start to feel better you won’t even miss those pancakes. Speaking of pancakes this weekend I tried a new recipe, Buckwheat honey pancakes!! I will post them this week just for you! Also my Old Fashion Pancake Mix will be available to order in just weeks. Just add water and an egg and eat up!

      Feel Better
      Ever Onward


  11. Dr. Nancy Livingstone

    Hi Jennifer,

    Thank you so much for your site and all your many wonderful contributions. I’m so sorry you have to go through the celiac circus, but I totally “get” your situation. I’m a holistic chiropractor in Los Angeles, and my whole practice serves people who are suffering with autoimmune illness of one type or another. I developed my specialty because I also have an autoimmune condition (Hashimoto’s Thyroiditis). It’s another one that is aggravated by eating gluten and I’m always on the lookout for new and delicious recipes for myself, as well as for my patients.

    I saw the Walnut-Blueberry Scones recipe and can’t wait to try them, but I have a quick question. The directions say to line a “double-baking pan” with parchment paper. I’m not really a baker, and I don’t know what a “double-baking pan” is. Can you let me know?

    Thank you so much! Keep up the great work and your wonderful Spirit. It’s a blessing to all of us in the AI community.

    -Dr. Nancy Livingstone

    1. Jennifer

      Sorry, All that means is to double up on baking sheets. Put one on top of another so that bottoms don’t burn. the scones cook at a high temp so this I find just ensures your scones don’t durn.
      thank you for all you do in helping people deal with this disease.

      Be Well

      Let me know how the scones turn out!


  12. Mount Prospect Dentist

    Its like you read my mind! You seem to know so much about this, like you wrote
    the book in it or something. I think that you could do with a few pics to drive the message home a bit, but instead of that, this is
    excellent blog. A great read. I’ll certainly be back.

  13. Pingback: VeganMoFo: Jennifer Esposito and Celiac Disease/Gluten-Free Living | Fashion Models

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