Guest guest Posted May 15, 2001 Report Share Posted May 15, 2001 Debbie, this made the recipe less crumbly? We like the taste but as you pointed out, it is crumbly. I wonder if using more xanthan and more oil would help with the rice version? --Betty betty ----- Original Message ----- From: Debbie Lane <deblane@... > I use this recipe too, but I modified it a little. I use it for hamburger > buns and they were a bit crumbly, so... I used sorghum instead of rice > flour, upped the xanthan to 1/2 T and use about 2 T additional oil, 2 T less > milk. The last one is because I make this on potato day and Dari Free is fat > free and I thought that might be part of the problem. This recipe is much > better than Noahs rolls in my opinion and my whole family inhales it. > > Debbie > --- > This recipe was posted to the celiac list by Jane Conrad. She uses them for > hamburger or hot dog buns, but I > use them for quick rolls. They seem a lot like Noah's bread, but have been > a lot less temperamental, at least > for me :-) > > 3/4 cup rice flour > 1/4 cup potato starch > 1/2 cup tapioca starch > 2 tsp baking powder > 1/2 tsp guar gum > 1/2 tsp salt > 1 tbsp sugar > > Mix above ingredients together, and add: > 2 eggs > 1/3 cup oil > 1/2 cup Almond Breeze > > Bake inside of muffin rings or hamburger roll forms Sprinkle with seeds if > you like and bake at 375 for 13-15 > minutes, until golden brown on top. Makes about 5 buns. Don't undercook or > they will fall when cooling. Let > cool completely on racks. > ---------------------------------- Quote Link to comment Share on other sites More sharing options...
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