Posted 27 May 2013 - 11:23 AM
Since you didn't say no dairy or no eggs, these are a great "dinner roll" option. I love them and they aren't something adapted to be gluten free, they are a food that was born gluten free. For warning, egg substitutes absolutely do not work. I have tried several different things as subs, none work because the eggs are what fluff the rolls, they aren't simply a binder. You can use whatever oil makes you happy, I do. http://www.ourbestbi...ao-de-queijo-2/
For muffins I would try maybe lentils? I've used lentil flour here and there with success. I don't buy flour, I simply buy lentils and throw them in my food processor. I do the same with millet or quinoa. When recipes call for starch, off the top of my head I'm not sure what other options there are besides tapioca or maybe arrowroot.
Gluten free January 2012.
Tyramine free June 2012 - slowly getting a few foods back at a time.... scratch that
Low Histamine April 2013 - I swear this better be the last time I have to restrict my diet because giving up chocolate is the final straw
Iodine free briefly fall 2012
If ever you are feeling like you’re tired, And all your uphill struggles leave you headed downhill
If you realize your wildest dreams can hurt you, And your appetite for pain has drinken its fill
I ask of you a very simple question, Did you think for one minute that you are alone
And is your suffering a privilege you share only, Or did you think that everybody else feels completely at home
Just wait.... and it will come -- Just Wait by Blues Traveler