After sharing my recipe for Yeast Free Rolls, I just had to share a few other delicious things that can be made with them. I love to make homemade croutons. They are simply addicting; great on salads, delicious in homemade soups, and perfect for eating right off the tray. These are super easy and a awesome way to use leftover rolls. Once you make these you will never go back to store brought ones. I love that they are crispy and not too hard like the store bought ones.

Okay, let's get making them!


Homemade Croutons Yeast Free Recipe by mamasaysdanceintherain

As I noted in the recipe, I like to use parchment paper to line my baking sheets. My favorite is Kirkland's brand. Parchment paper makes easy clean up and keeps things from getting stuck on the pan. I use it all the time, it's a staple in my house. I also would like to recommend an organic avocado oil. It was a hard search to locate it but, Amazon doesn't disappoint. I purchase this brand and it is wonderful. Sometime it goes out of stock because it is that good and reasonable too! Lastly, I always use Kirkland's Sea Salt and Simply Organic's Italian Seasoning. I know that some do not have access to local health food stores so, I am providing the sources for your convenience,

I hope you are enjoying these yeast free recipes. I would love to hear all about things you love to make yeast free too!

Blessings,
Bridget

Here is the link to Yeast Free Rolls:















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Got  craving for bread but, suffer with a yeast sensitivity? I'm excited to share my latest discovery, Yeast Free Rolls! Your gonna love this recipe; it is easy and satisfying. These rolls are great served as a dinner roll, perfect for a sandwich, and a nice alternative for a hamburger bun.

The main key to these rolls is the timing during the baking process. If they cook to long they will take on a biscuit texture. So, unless your wanting a crunchy roll, take them out when they start to get golden on top. This is usually around 12 minutes.

It is best to allow them to cool before slicing, and of course they are best the day they are made! The recipe is so easy that you can make them in a moments notice though.



Yeast Free Rolls by mamasaysdanceintherain

I used a my Kitchen-aid mixer but, any mixer that accommodates dough should work just fine.

Enjoy!
Bridget

A few months back I was diagnosed with a few food sensitivities, with dairy, egg, and corn being the main ones. I started looking for recipes to make; I found vegan, paleo, whole 30, and several more. None of these fit what I was looking for.  I started experimenting and the result is this healthy, fluffy biscuit that my family and I love. I am delighted to share this recipe with you!


Fluffy Biscuit Recipe (Makes 5 Biscuits)

Ingredients:
1 cup organic whole wheat flour
1 cup organic all purpose flour
2 teaspoons gmo free cream of tartar (I use Frontier Brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoon organic coconut oil cubes (see note below)
1 cup full fat organic coconut milk (see note below)

Instructions:

Add 4 tablespoons coconut oil to a ice cube tray (I freeze one tablespoon per cube). I like these ice trays because they are easy to pop the coconut cubes out.  I let the coconut oil just get set not rock hard and then I pull them out of the freezer. I can smash them into little pieces from the underside of the tray. If they freeze completely you will have to let them set out for a few minutes while you are measuring your ingredients and then use a pastry blender to cut them up.

Preheat oven to 450 degrees. Line baking sheet with parchment paper.

In a mixing bowl combine the following ingredients: whole wheat flour, all purpose flour, cream of tartar, baking soda, and sea salt.

Once combined, add your coconut oil cubes to the bowl. Use a pastry blender to cut the coconut oil cubes into pea size pieces.

Add the coconut milk to the bowl and stir till combined.

Place a piece of parchment paper on a flat surface to cut your biscuits on. This makes clean up so much easier.

Pull dough from the bowl with your hands, if it is too sticky lightly dust it with a little more of either type of flour.

Then pat out dough on the parchment paper till it is a inch thick. Cut with a biscuit cutter. Do this until you have 5 biscuits.

Place all biscuits in baking sheet and cook for 10-12 minutes till golden brown.



Coconut milk:  I use a 15 ounce can of full fat coconut milk mixed with 2 cans of filtered water in a glass pitcher. Then I use an immersion blender to mix it all up.

Let me know how it turns out for you, I love comments they make my day.