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, ! 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 GeneralissimoPrint
Coi Restaurant Gluten-Free Seaweed Scones
- 170 grams Cup 4 Cup
- 26 grams sugar
- 10 grams dried seaweed flakes
- 10 grams baking powder
- 4 grams salt
- 240 grams cream
- Mix all of the ingredients together.
- Transfer the mixture into a piping bag.
- Pipe approximately 44 grams into a silicone mold.
- Bake with a sheet tray on top.
- Bake at 350 degrees for 20-25 minutes or until golden brown in color on the bottom
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