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
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I am new to gluten free cooking and I am trying to find a pancake recipe using millet, I was wondering if I can omit the bananas??
ReplyDeleteLisa
Hi Lisa, I update the recipe with my suggested substitutions for the banana. Please let me know how they turn out. Thanks!
DeleteBananas are so tasty and nutritious. Good combination with nuts and maple syrup.
ReplyDeleteHello,
ReplyDeleteThere are so many kinds of millets. Do you knowant what kind of millet this is?
Hi! I use Bob's Redmill. The link is in the recipe. Thanks for asking!
DeleteWhat happens if you make it without the eggs? I actually tried another similar recipe, no eggs... and they are fluffy and nice, but wondering that would have added any sweetness
ReplyDeleteHi! I haven't tried this recipe without eggs but it's definitely possible. I would suggest using chia eggs instead. Hope you come back and let us know how they turn out!
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