My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u
- Get link
- Other Apps
might have to try this one. By the way, the blog is looking great :)
ReplyDeleteAmanda
Amanda, if you don't need to do gluten free you can use regular oatmeal. Flax is very affordable and you can find the seeds in most grocery or health foods stores. I put some in my cereal and smoothies too. Tons of great health benefits. Just make sure it's fresh and has a nice nutty smell. Let me know how you like them! hugs
ReplyDeleteWishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
ReplyDeleteMiz Helen
Thank you Miz Helen, you are so sweet. I will definitely be back to visit you again soon. Happy Thanksgiving!! xx hugs, Ali
ReplyDeleteNeato tip about psyllium!!! Thanks!
ReplyDeleteThanks Adrienne, I tried it in my pie crusts today so I'll let you know if it works when I bake them tomorrow. Crossing my fingers! xx
ReplyDeleteThe recipe looks great, but we need to be careful about getting too much flax. It contains more estrogen than any other food, much more than soy, and it can have serious side effects. Here is an article about it: http://carbwars.blogspot.com/2013/02/wheat-belly-cookbook-review-is-flax-new_3.html
ReplyDeleteHi Judy, I like the documented high nutritional benefits of flax despite the controversy about how much is safe for consumption. Thank you for your comment and the information you provided on your link. I'm learning more about flax and gluten free grains from studying the SCD diet, so as time goes on I might come back and try some substitutions for the flax and grains in my recipes. Let me know if you try the cookies and what ingredients you use. I'm sure they would be wonderful even without the flax. Thanks again
DeleteHi Ali. Most of the good things I've read about flax cite its omega-3 content, but Omega-3s are available from other sources. I've been hearing some pretty scary things from people about their experiences with flax since I posted the article about it. I recently got an e-mail from a friend who lives in Sweden who said the Swedish equivalent of our FDA warns against eating flax, not because of the estrogen, but because of its high level of cyanide!
ReplyDeleteI haven't tried your cookies yet, but they look yummy. I may try them with a little chia or psyllium instead of the flax. Judy BB
Hi Judy, I've also backed off on flax and started using healthier seeds, nuts and low carb grains. I'll remake these soon and post my changes. Let me know how they turn out for you and what you use. Have a great day
Delete