WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, January 4, 2013

Yuca Rolls(egg free,dairy free, gluten free,soy free,nut free)



Leftover mashed yuca. When you are cooking yuca one of the key differences between it and potato is yuca is more glutenous. It "stretches" is almost gluey. Also, with Abby having more difficulty with eggs I have read that often folks can replace the egg with a tapioca and water mix. After looking at alot of yuca/cassava dessert recipes you can tell it is specifically a glutenous starch much like glutenous rice. Made sense to see what would happen without egg.

So easy to make is part of the appeal. Moist and tender almost too moist. Thinking next time I may reduce the amount of yuca I use. Or maybe not. :-) Another great part of this recipe besides no eggs is no guar gum ! And they did not need it.

I have one more cup of the mashed yuca in the fridge. I might try this one again to get a more "tradition" crumb- but the girls said they enjoyed the extra tenderness and are betting these will reheat beautifully tomorrow. Fast,easy, tender and low allergen- that cannot be beat.

Ingredients:

2 cups mashed yuca(boiled peeled yuca with coconut yogurt)
1 cup teff flour
1/3 cup grapeseed oil
2 packets yeast
1 teaspoon salt
1/2 cup sugar
1/2 cup warm coconut milk



Proof yeast in 1/2 cup coconut milk and 1/2 cup sugar.



Mix everything else in bowl. Once yeast is foamy, add the the yeast mixture to the rest in bowl. Mix well.

Fill muffin tin's about 3/4 full. Place in warm spot to rise for 30-60 minutes- bake at 375 for 20-25 minutes.

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