Gluten Free Mama recommends this egg free option: ¼ cup water + 1 Tbsp. ground flaxseed. Simmer water and flaxseed over medium low heat for about 5 minutes until thickened. Stir frequently. Allow to cool. This is equal to one egg. Yes, you can make this dairy-free if you need to....
Gluten-free puff pastry sheets that are super puffy with crisp golden brown flakes. Use it for your favorite savory or sweet recipes!
then sprinkle with brown sugar and cinnamon. Roll, cut, put into pan. Then, cover and place on the warm oven that’s preheating to get that yeast growing. We’re not going to let these rise for a full hour or two, but you do want to give them a bit of a head start. Once the...
I don’t eat at restaurants often. Not because I don’t enjoy them – because I do – it’s more that my wife, Amy, and I splurge when we go out to eat. A few times a year we spend lots of money at a few restaurants. A weekend in Napa or New York City is perfect for thi...
While I have done this with a good old pastry cutter by hand, I much prefer usingmy food processorto handle this job. It makes it SO much easier! It’s important that the right amount ice water is added. Just enough to press together easily and not crumble! Please refer to picture, ...
I have spent the past several months trying to make my own gluten-free sopaipillas and I have tried numerous recipes and different flour blends, only to be disappointed with the end result: flat, hard “Tempur-Pedic pillows” of fried dough!
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. To roll the dough, lightly flour the work surface and the rolling pin and sprinkle a little flour on top of the dough. Or roll the dough between two pieces of plastic wrap. ...
If you love baking rolls, you will also want to try these soft gluten free dinner rolls too! Why this is the best gluten-free crescent roll recipe: Yes, this recipe will work, but when you take a bite of these fluffy, delicious, buttery rolls, you will be hooked! These gluten-free ...
, and roll out with rolling pin. Using a 4 1/2 to 5-inch round cutter (or lid), cut out 5 rounds of pastry. **Transfer each round to preparedbaking sheetas you go. You will find that the dough seems hard and tough, but softens as soon as you start to flatten and roll it....
divide the pastry into 12 equal pieces, then roll each one out to roughly the thickness of a pound coin (if you find the pastry crumbles too much, roll it out between two large pieces of clingfilm). Using a saucer (roughly 12cm in diameter) as a guide, cut the pastry into circles....