One day this winter I tried to satisfy my craving for spring rolls/egg rolls and make my favorite Vietnamese style rolls. Since I can’t use regular spring roll wrappers, I tried to use spring roll papers – the rice ones. This worked ok. They were sticking to each other and breaking open while frying. Even though I was frustrated I decided to freeze the ones that we didn’t fry up. Well, I am happy to report, that a little time in the deep freeze produces the perfect GF eggroll! It dried out the rice paper enough that it could withstand a bit of frying and a lot of dipping!
Here is some pita I recently made. These had great flavor and a chewy crunch. However, they need to be eaten in a day or two or they get tough. I used Bette Hagman’s bread book Pita recipe and it works great. I used ground flax seed once and oatmeal bran once in place of almond meal. In fact, I haven’t used the recipe as is yet. Under cook them a bit if you want to use them more like actual pitas.
And finally, some fat free, egg free french bread. Also out of one of Bette Hagman’s books. I modified it by adding fresh rosemary and roasted garlic. This loaf is great for making garlic bread or little bruscettas.
Ok, finally again. Here’s some yummy GF mac and cheese. I tossed in a little andouille sausage, topped it with some canned tomatoes (from the garden – my supply is diminishing fast) and some homemade GF bread crumbs (from a loaf of sourdough). Creamy, crunchy and a bit of spice and tang.