I’ve really been loving experimenting with gluten-free and even grain-free, but since we haven’t yet determined if baked eggs are okay for Tony (we’ll be testing that down the line), I find myself limited in what recipes I can try. Especially since we live at high altitude. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures. Oh yes, and he is allergic to almonds too … so almond flour is out for anything I want to share (lord knows I don’t need a pan full of brownies all to myself!).
… and moved onto the Cinnamon Raisin Bagels in small roll form (very similar recipe to the Red Rock Rolls, but with cinnamon and raisins instead) …
Tony is loving the Cinnamon Raisin version as a sweet snack (only 1 Tablespoon of honey in the whole recipe and he enjoys them as a treat, woohoo!), but I am still partial to the Red Rock Rolls with oregano and onion. Okay, they’re both good.
Since our climate here is very, very dray, I’ll be adding a little extra moisture in my next batch. As you can tell from my picture (below), compared to Kelly’s , they are coming out a bit flatter here (my dough is also a touch dry). But, we haven’t really cared. They still taste scrumdidli-umptious, and really do have a bread-like texture!
Since the recipe is printed online, Kelly was kind enough to let me share it with you here. Enjoy!