Thursday, November 25, 2010

Gluten Free version of my cheesy garlic rolls

I wanted to give an update on my daughter. Most people who know her, think of her as a happy go lucky outgoing girl. She is beautiful on the inside and out. I have been so blessed. As the years have gone by, she has been struggling. It has been an inside struggle mostly. She would put up an act for everyone, but come home and be sad. Most know she has OCD (Obsessive Compulsive Disorder), but the last couple years it spiraled into depression. It has been hard to watch the happiness and magic slowly fade from her eyes. How does this relate? I am proud to announce that removing gluten from her diet has transformed her. She is the happy girl again. It is amazing how much it was affecting her skin, her mind, her body. Even her OCD has been tamed. I am so so thankful. I am also in shock how much a food allergy can change everything.
That being said... the one thing she misses so much is my cheesey garlic rolls. So I am attempting to make them for her gluten-free. This is not an easy job, because the original ones were full of enriched flour. Here is my attempt:

1 1/4 cup rice flour
1/2 cup potato starch
1 cup tapioca starch
4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3 Tablespoons Jello Brand Vanilla Flavored Instant Pudding
Mix the above in a mixing bowl and then add:
4 eggs
2/3 cup oil
1 cup milk

Batter should be thick - let set in mixing bowl until it is.
Spoon out on parchment lined cookie sheet or flat baking pan. Take the back of a spoon and using a circular motion shape into large dinner rolls. You can also snip about 1 inch out of the corner of a large baggy. Fill with mix and "pipe" onto baking sheet. (You're still going to need to shape them with something though).

Now to the top of the rolls add:
8 tablespoons (1 stick) unsalted butter, softened

5 cloves garlic minced
1 cup shredded parmesan cheese

Bake at 350 degrees for 15 minutes or until done to the touch.