Leah, this is as close as I can come to home delivery. These rolls are an adaptation of this cheese roll recipe. The cannellini beans add bulk to the batter and lots of fiber and protein, too. They help replace the large amount of cheese in the original. I upped the oil a bit because cheese adds a lot of fat and in my first attempt I found the rolls dried out almost immediately. These are much softer and have a nice texture. They took just about ten minutes to prepare and less than thirty to bake.
I think the Daiya Mozzarella style would work well in this recipe using olive oil and a tablespoon of oregano. Hope your family enjoys them.
Leah’s GF/CF Sandwich Rolls
Preheat oven to 375 degrees
Line baking sheet with parchment paper
Make 9 rolls
In Vitamix or blender combine:
1 15.5 ounce can cannellini beans, drained
2 large eggs
½ cup grapeseed oil (use any approved mild oil)
Scrape with spatula into a mixing bowl containing:
2 cups Tapioca starch
4 Tablespoons finely milled golden flax seed
1 teaspoon baking powder
1 cup Daiya Cheddar Style Shred cheese substitute.
Mix thoroughly to blend. Let batter sit for 10 minutes to allow flax to absorb and thicken batter.
Spoon batter into nine rolls on parchment and bake for 20 to 25 minutes until golden.
Note: The rolls in the photo were made immediately upon mixing and are flatter than the rolls that were made when the batter was allowed to thicken. Time was short and I was losing light for photos. =D