Mini Gluten-Free Apricot Bluberry Muffin Scones

Ok...so I know what you're thinking. Why, out of what seems to be 'nowhere', am I posting a gluten-free recipe? Well, if you're somewhat of a long-time reader, you might remember this post, where I talk about some issues I'd been facing with my gut. Let's just say I wasn't diagnosed properly in the past. The doctor who told me I had IBS wasn't exactly on target; it still didn't explain why I'd felt not so great for awhile and lost so much weight (oh, about 15 pounds...which is a lot when your max weight your entire life was about 110 and you're 5'3"). Another thing I thought was kind of funny was that while most people gain weight when they're baking like crazy, I was losing weight! The more I baked, the more I lost! Ha! I also noticed that I felt the worst after eating sweets...and all along I thought it was just the butter or oil...

So I get to Boston, lose 4 more pounds while trying to deal with these weird gastrointestinal issues, and decide to pay our new awesome doctor a visit. She looks over my medical history, ruffles her brow while sitting confidently but comfortably in her chair, and ever so calmly asks the following: "Your symptoms sound a lot like they're related to a gluten allergy, have you ever been on a gluten-free diet?". Hmmm...no, I've never tried it. Thought it wasn't for me, as I tested negative on the blood test for Celiac disease (and my last doctor was convinced that I didn't have it). That's what I told this new doc of mine. Then she tells me about that blood test not being very accurate; that there are a ton of false negatives, and that there's a difference between gluten sensitivities and Celiac disease. She goes on to say that folks with my same symptoms have improved by altering their diets, eliminating gluten and sometimes other foods that they're 'sensitive' to, like casein -- which is in dairy products (not to be confused with lactose intolerance).

I give it a go. Reluctantly, I admit. I have my doubts, am very skeptical, but what do I have to lose? Sure, I can't eat baked goods that contain all-purpose flour, or condiments/other random foods that contain gluten, but it really isn't so bad. In fact, it hasn't been bad at all...to my surprise, I've been on this diet for about a week and I feel better already. What?! Yes, even I am surprised...pleasantly surprised.

Now it seems my blog might actually be living up to its name. Flour Arrangements. Yep, that's what it's definitely turning in to, an arrangement of various flours. I have a new collection in my pantry ranging from amaranth to brown rice and tapioca flour. This whole gluten-free baking thing is fairly new to me. It's a little intimidating, but fun. My kitchen is turning into a crazy lab, where I try to make up gluten-free treats that actually have the consistency of a delectable baked good. All that I ask is that you bear with me, as I am still trying to figure out how each and every one of these different flours work and taste :). It's exciting. Most of all, I'm happy to report that I'm feeling better. Over time, things should improve even more. I'm finding out that I might have other food allergies/sensitivities, which you'll probably be able to pick up on as you stay tuned for more recipes. I'm not the least bit disappointed, though, nor do I feel robbed of anything. In fact, I feel somewhat relieved. Things make sense now...what a relief! Who knew that even gallbladder disease could be caused by a gluten allergy?!

What's all this talk about muffin-scones? Ok. I admit, I initially wanted to make muffins...but these minis came out looking more like scones with muffiny centers. They're having an identity crisis, let's just put it that way. But they're cute, so we have to excuse them for their inability to decide what kind of starchy dessert they really are. In my opinion, they look like muffins on a 'bad hair' day, and we can all relate to that! Honestly, the flavor is right on target; they're quite addicting, to my surprise. Blueberries have a way of making everything taste delicious, though, so I'll credit them for the tastiness of these mini muffin-scones :).

P.S. If you're curious about gluten allergies and aren't feeling so hot yourself, I've found that these two sites are pretty informative: click here and here.