Garfava Roll, Danish, & Pizza Crust Mix
From The Super Allergy Girl™ Allergy & Celiac Cookbook pgs 190-191
(also good for bagels & breadsticks)
1 ½ cups garfava flour (or chickpea)
1 ½ cups tapioca flour
3 teaspoons xanthan gum
3 teaspoons baking powder
1 teaspoon salt
4 teaspoon Egg Replacer™ (or 2 eggs if you can tolerate eggs)
2/3 cup oil
1 cup DariFree™ milk or milk substitute of any type
1+ cup sparkling water or club soda until the batter is creamy
Preheat oven to 350°
Mix dry ingredients in a bowl. Add liquid ingredients and mix well. Batter will be light and kind of fluffy. If necessary, add more club soda or water.
To make rolls:
We like to add dry, minced onion flakes and garlic powder/salt to our batter for a different taste. You can add any or no herbs to yours. Try a taste test by dividing the batter and leave half of the batter plain. Grease muffin tins. This will make about 18 roll (+/-) depending upon how full you fill the muffin tins. Place the batter into a plastic Ziploc bag. Cut off one corner of the bag (about ½” or less of an opening). Pipe the batter into the muffin tins filling about ½ or 2/3 for smaller rolls, and more for larger rolls. Bake about 18 to 24 minutes or until lightly golden but not too brown. The baking time depends upon the size of your rolls and the accuracy of your oven. These will freeze well, and are good on day two as well. You can use English muffin rings or hamburger bun pans to make larger rolls. Smooth out the tops of the rolls with either a spatula or wet fingers.
To make pizza crust:
This recipe will make two pizza crusts and the size will depend upon whether you like thin or thick crust. Place ½ of the batter on a greased cookie sheet or baking sheet. Using either your wet fingers or a greased or wet spatula spread the batter out to the thickness you think that you desire. You will have to experiment a bit on this the first or second time. Bake the crust for at about 10 or more minutes until it starts to look fairly baked. Then top with your favorite sauce, and toppings. Return to the oven and bake another 10 minutes more or until golden brown.
To make Danish:
Place the batter into a Ziplock bag with a corner cut off. Pipe batter onto a greased cookie sheet. Pipe the batter into circles; start in the center and wind around the center circle until you have made the desired size circle. This will make about 18 or more medium size Danish. Make a small indentation in the center and fill with about ¼ teaspoon of your favorite jam or jelly. Bake 18 or so minutes until the bottom starts to just turn light golden color. Let cool, then drizzle with confectioners’ glaze. These freeze well and are delicious.
