After eating these my husband asked me twice if these were gluten free because they were so good! They are soft, tender, and the dough is surprisingly easy to deal with. I think it has something to do with the pectin that I added. After noticing that Better Batter contains pectin I decided to try it out and it really seems to help my breads hold their shape and make them easier to deal with.
adapted from food.com
- 6 Tbsp. Spectrum Non-Hydrogenated Shortening
- 2 tsp. active dry yeast
- ½ C So Delicious coconut milk, original (or preferred milk alternative)
- 2¼ C blanched almond flour (Honeyville brand or nuts.com)
- 1⅓ C arrowroot flour or cornstarch
- 1¼ tsp. salt
- 3 Tbsp sugar
- 2 tsp. xanthan gum
- 1 heaping tsp. pectin (on the baking aisle next to the Jello)
- 1 egg
- 1 Tbsp Earth Balance butter, melted
- 8 hot dogs, optional (make sure they are gluten and dairy free)
- Start by putting the shortening and salt in a glass measuring cup.
- Bring the milk to a boil and add to the shortening. Stir until dissolved and then let set until it is warm/lukewarm (about the temperature of a hot but not scalding hot bath - around 115 degrees).
- Add the yeast and let set for 5-10 minutes or until foamy.
- In a large mixing bowl, whisk together the almond flour, arrowroot flour, xanthan gum, and pectin until there are no more lumps.
- In a separate bowl, beat the eggs and sugar until well combined.
- Then, add the yeast mixture.
- Finally, add half of the flour mixture (using the hook attachment if available), mix in well, then the remaining flour. Mix in well. *Many factors such as humidity and brands of flour can effect the outcome of your dough. If it seems too wet, add in more arrowroot flour 1 Tbsp. at a time until it is firm enough to handle and roll out. If it is too dry and cracks while rolling out add 1 Tbsp. water until it reaches a good consistency. The dough should be firm but pliable.
- On a floured (I used arrowroot flour) piece of parchment paper, roll out the dough as you would a pizza -- ¼" thickness.
- Brush the top with melted butter.
- Cut into 8 equal wedges with a pizza cutter.
- Roll each piece into a "crescent" by starting at the outside and rolling in. Place on a parchment lined baking sheet at least 2 inches apart. Try to place point under the rolls, otherwise they try to unwind while baking, as mine did 🙂
- If you're making pigs-in-a-blanket just roll up the hot dogs in the crescent rolls. Again, roll from the outside.
- Cover with a damp kitchen towel (I put a salt shaker in the middle of my pan to keep the towel from sticking to my crescents) and allow to rise 45 minutes in a warm place.
- Bake at 375 degrees for 9-12 minutes, or until golden brown.
this post is part of Slightly Indulgent Tuesdays