Citizens, one of the finest 2 Michelin-starred restaurants in the San Francisco Bay Area is Coi, an establishment whose artful cuisine I have enjoyed several times with my wife in the last year!
Sadly, she suffers from a severe gluten intolerance that has severely curtailed her enjoyment of many things she used to enjoy, including bread and pasta.
Most gluten-free breads suffer for being – at best – a lackluster imitation of the real thing. However, we both underwent a revelation at Coi, where they served her these truly delicious gluten-free delights!
I was so impressed, I begged the Chef for the recipe so that I could share it with you, my loyal and most tastefully-gifted Citizens! You can if you wish leave out the seaweed flakes (crumbled nori works very well), but do try it with them if you can. It is based on Cup 4 Cup, the gluten-free flour replacement developed by Superstar Chef Thomas Keller, founder of “The French Laundry” 3 Michelin-starred restaurant in Yountville, CA.
The key to the recipe’s success isn’t so much the ingredients as the precise techniques used for baking – be sure and follow the recipe exactly and use all the baking implements specified and you too will be blown away by this no-compromise recipe triumph! 🙂
Battle on – The Generalissimo
Coi Restaurant Gluten-Free Seaweed Scones
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc. There is, however, a solution that benefits us all – one that will help to avoid the only other alternative, which is to add obnoxious ads throughout the site.
Become a Citizen Prime for only $4 per month and receive exclusive recipes, 3 free historic cookbook scans, discounts from TFD sponsors and so much more! For less than the cost of 1 Starbucks coffee, you can keep TFD Nation strong and proud! Details are here.
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.