Wheat free, gluten free, dairy free, egg free, nut free
I CAN’T lay claim to this recipe – it was a happy discovery via a fellow allergy Mum and comes from Pippa Kendrick, author of the amazing ‘free from’ blog that is The Intolerant Gourmet.
Unlike so many gluten free baking recipes, these came out perfectly the very first time I made them – and were wolfed down fresh for lunch with tzatziki and cucumber sticks by a ravenous toddler. Then the remainder were polished off by me.
What I love about these is that they are dead quick to make and require no faffy ingredients – no flax seeds, canola oil, sorghum flour or any other stuff you’d be unlikely to have languishing in the kitchen. Just sweet potatoes, gluten free self raising flour, egg replacer (I use Ener-G but there’s also Orgran), sunflower oil, baking powder and salt.
Here’s the link to Pippa’s fab blog and the recipe itself. My next bid will be to make up the dough ‘rolls’ and freeze them before baking to see if they turn out the same results.