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- 350 grams light coconut milk
- 1 tbsp liquid non-dairy creamer
- 2 tbsp Sugar
- 1/2 tsp Salt
- 53 grams low-sodium vegetable broth unflavored
- 1 1/2 tsp medium-sized carrots
- 1/2 cup Metamucil
- 2 tbsp carrot
- 1 1/4 cups MixQuick between 105 and 110°F
Ingredients
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- Put all dry ingredients into a bowl and mix. Mix liquid ingredients and add liquid ingredients to the dry ingredients all at once. Mix well using a large spoon. This will not look like a dough but rather, a batter. Cover. Let dough sit in a warm oven (115º-120ºF) or hot water bath for 15 minutes to 1 hour. After rising, scrape out of bowl onto wheat starch covered surface. Just knead a few times to make dough smooth and soft.
Variation: English Muffins: (also great for CB burger buns!)
After the 1st rising of the dough, divide dough into 60 g portions. Shape dough into size and shape of English muffins or roll out 1/2 inch thick and cut with cookie cutter or rim of a glass. Place them on a sprayed cookie sheet, cover and put them back into the very warm oven until risen (30-40 min). Remove. In an electric skillet with cover, (this works best as the temp remains constant and they don't have a tendency to burn) heat skillet to about 340 degrees. Melt a few T of margarine (butter will burn). Add half of the muffins and cover with lid. Cook for 3 ½ minutes, turn, cook for another 3 ½ minutes. Remove to cooling rack. Repeat with the rest. Freeze what you don't use. Recipe from Listserve: Ann Eccher
Variation: Garlic Clover Rolls
Use 1/2 of the dough after it rises the first time. Roll 1 inch balls. Place 3 in a muffin cup (Spray with a nonstick spray first). Brush with melted butter and sprinkle with garlic salt. Rise in a warm oven for 20-30 minutes. Bake 350 degrees for 9-12 minutes.
Variation: Cinnamon Raisin or Orange Crasin rolls
Divide the recipe in half, add ½ C raisins and 1 t cinnamon to one half and add ½ C Craisins and ½ t dried orange rind to the other half and shape the dough.
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