I JUST WANT TO EAT A ROLL! I want to smother it in gravy. I want some kind of bread like substance to dip…is that really so much to ask? Well, yeah, it kind of is when your body H-A-T-E-S yeast and gluten.
So, I am sure you could imagine my excitement when I totally just winged this to see what would happen and they turned out!
My children (the toughest food critics I know), loved them! In fact, my 7 year old’s exact words were, “Yum! Good job mom!’ …you could say that was a proud moment for me 😉
And my oldest, my carb addicted teenage son, even said, “wow, those are good…” This coming from my child who if I ask to try something, raises an eyebrow and says, “…did you make it?” with an undertone of disgust.
Aaaanywho – I think we have found a winner!
1½ C. Milk of choice (I used coconut)
¼ C. Maple syrup
4 Tbs. MCT oil (or butter, coconut, etc.)
2 C. Rice flour
½ C. Arrowroot flour
4 tea. Baking powder
½ tea. Salt
Preheat oven to 425. Mix wet ingredients. Add dry, and mix well. Fill 12 lined muffin tins. Bake 18-20 minutes.
I think they are best served warm.