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Gluten And Casein Free Cookies, Cakes
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Gluten free and casein free cookies, cakes

1 box of French bread mix from Gluten Free Pantry

1 yeast

2 eggs

200 ml of warm rice milk

1 Tbsp. of granulated sugar

80 g of powdered sugar

100 g of oil

1 tsp. of salt

Filling: Jelly, or silken tofu (farmer or mascarpone cheese who can eat dairy), sugar l /2 of large egg and cinnamon

Save the other half of egg for later.

Directions:

1. Warm the rice milk (don

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I used the half of the same dough for this:

1. Roll the dough the same way as before, in version 1.

Place jelly on the one end of rolled ball and make crossant. Spread egg over them too and sprinkle with poppy seeds. Bake the same way, on top of waxed paper.

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Those cookies and croissants look absolutely fabulous! Thanks for sharing.

Do you think that the crust will hold up for savories, like meat pies or empanadas?

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Those cookies and croissants look absolutely fabulous! Thanks for sharing.

Do you think that the crust will hold up for savories, like meat pies or empanadas?

Meat pies yes, but the empanadas, I don't know. There is too much oil inside of dough.

I have made empanadas the same way as this: http://latinfood.about.com/od/appetizersandsnacks/r/empanada_dough.htm , but I used Bob's bread mix for flour. They were good. I think you can use any bread mix instead of flour. The next day they were little harder, but edible.

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