Saturday, September 11, 2010


This recipe was in my last Country Living magazine and since i had lots of egg and not much flour I thought I would try to to do it Gluten Free. I had some GF baking mix and thought we would give it a try.

So this is what I used ( and doing this is cheaper, much cheaper than getting a GF bread mix, this batch was about $3 for the batch when the mix along for a GF bread is about $6 which is not counting the other ingredients to mix in the mix.)

Here is my helper

Here is the end result (I know they just don't look as yummy as flour rolls, but work with me.) GF baking is a whole NEW BALLGAME... nothing SEEMS RIGHT.... things are look different, taste different, may be really thin or really think and YOU NEVER KNOW HOW IT IS GOING TO TURN OUT.

So they did not Rise and I should I have cooked them a bit longer, they were a bit "eggy" (don't know if that is a word) but pretty good when there where hot. I was hoping to save some for Harrison over the next few days but no luck as they cool they got a bit rubber like. I WILL try these again since they did TASTE like BREAD when they were hot, and they were supper easy. However I will Use less butter, if you can tell in the picture below there was a LOT OF BUTTER.

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