I’ve been playing with and perfecting grain-free (and gluten free) cooking for about five years. Here’s my current working recipe for a single serving “roll.” (Pictured, two servings baked in silicone egg molds). You can microwave it in about a minute or bake it in about ten. Once cooled, you can freeze them in air tight containers.
- 1/4 cup blanched, fine ground almond flour
- 1 heaping tablespoon arrowroot flour
- 1/4 tsp aluminum free baking powder
- 1/4 tsp salt
- 1 beaten egg
Mix all dry ingredients. Add beaten egg.
Lightly grease baking or microwave container and add batter.
Choice of cooking:
60-75 seconds* on microwave HIGH
OR
8-10 minutes* baked at 375.
Lightly grease baking or microwave container and add batter.
Choice of cooking:
60-75 seconds* on microwave HIGH
OR
8-10 minutes* baked at 375.
