I’ve really been loving experimenting with gluten-free and even grain-free, but since we haven’t yet determined if baked eggs are okay for Tony (we’ll be testing that down the line), I find myself limited in what recipes I can try. Especially since we live at high altitude. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures. Oh yes, and he is allergic to almonds too … so almond flour is out for anything I want to share (lord knows I don’t need a pan full of brownies all to myself!).
But all is not lost. I have had some successful experiments, and I have certainly found at least a few recipes to learn from. My favorite recent find was Kelly’s new cookbook, Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free. I would say that a little over half of the recipes call for eggs, but some don’t … and those my friends, are true gems.
I started making her Red Rock Rolls last week …
… and moved onto the Cinnamon Raisin Bagels in small roll form (very similar recipe to the Red Rock Rolls, but with cinnamon and raisins instead) …
Tony is loving the Cinnamon Raisin version as a sweet snack (only 1 Tablespoon of honey in the whole recipe and he enjoys them as a treat, woohoo!), but I am still partial to the Red Rock Rolls with oregano and onion. Okay, they’re both good.
Since our climate here is very, very dray, I’ll be adding a little extra moisture in my next batch. As you can tell from my picture (below), compared to Kelly’s, they are coming out a bit flatter here (my dough is also a touch dry). But, we haven’t really cared. They still taste scrumdidli-umptious, and really do have a bread-like texture!
Since the recipe is printed online, Kelly was kind enough to let me share it with you here. Enjoy!
Red Rock Rolls
Recipe adapted ever so slightly from Grain-Free Baked Goods and Desserts by Kelly Brozyna of The Spunky Coconut. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Soy-Free, Refined Sugar-Free and optionally Vegan.
Just guessing here, but I think Kelly calls them Red Rock Rolls, because they turn this amazing red-orange color on the outside when they bake.
Add to mixing bowl:
- 3 Tablespoons Ground Flax Seed OR 1.5 Tablespoons Ground Chia Seeds (you can buy meal or grind the seeds yourself—I use my coffee grinder)
- 3 Tablespoons Unsweetened Applesauce
- 2 Tablespoons Water
- 1 Tablespoon Apple Cider Vinegar
- 3/4 Teaspoon Xanthan Gum OR Guar Gum
- 1/4 Cup Unsweetened Milk Alternative (I used coconut milk beverage – in a refrigerated carton)
Beat with electric mixer.
Add, preferably in this order:
- 1 Tablespoon Honey (can sub agave nectar for vegan)
- 1/4 Cup Coconut Oil, melted
- 1 Teaspoon Onion Powder
- 1 Teaspoon Dried Oregano
- 1/2 Cup Coconut Flour
- 1/2 Cup Tapioca Flour / Starch
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder (Kelly has a grain-free baking powder recipe in her book)
Beat again until a mass begins to form.
Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn’t stick to them.)
Divide the ball in three (or four, we do four).
Roll each piece into a ball and flatten into the shape of a burger or veggie pattie that is about 1″ thick.
Bake at 350ºF on unbleached parchment paper for about 24 minutes.
Best if eaten while hot; do not refrigerate.
Makes 3 to 4 rolls
I submitted Kelly’s Red Rock Rolls to Slightly Indulgent Tuesdays on Simply Sugar- & Gluten-Free!