This is an exciting post! We have finally found a dinner roll that EVERYONE loves! It is the Garfava Roll recipe from "The Super Allergy Girl Cookbook." This recipe can also be used to make a gluten free pizza crust as seen on www.thesuperallergycookbook.com/recipes/RollsDanishPizza-20090404.pdf
The website states that I can post this recipe as long as I include the following copyright information. © Lisa A. Lundy, Author of The Super Allergy GirlTM Allergy & Celiac Cookbook, From a Mother Who KnowsTM, www.TheSuperAllergyCookbook.com.
Please try this recipe at home and enjoy!
Garfava Roll/Danish/Pizza Crust Mix
1 1/2 cup Garfava flour (or chickpea) (I used Bob's Red Mill GF Garbanzo & Fava Flour.)
1 1/2 tapioca flour
3 tsp. xanthan gum
3 tsp. baking powder
1 tsp. salt
4 tsp. Ener-G Egg Replacer (or 2 eggs if you can tolerate eggs)
2/3 cup oil (We used canola today.)
1 Cup DariFree milk or milk substitute of any type
1 + cup sparkling water or club soda until the batter is creamy
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.