Sunday, March 27, 2011

Garlic Cheddar Rolls (SCD)


What do you get when you cross Elana Amsterdam's Classic Drop Biscuits with Red Lobster's Garlic Rolls? You get this yummy hybrid that goes great with a hot bowl of your favorite soup. This recipe was adapted from Elana's "The Gluten-Free Almond Flour Cookbook".

This post is linked to "Grain-Free Tuesdays" at HellaD's.

Garlic Cheddar Rolls

2 1/2 cups Almond Flour
1 teas. Sea Salt
1/2 teas. Baking Soda
1/4 cup Light Oil, such as Grapeseed
2 large Eggs
1/4 cup Yogurt
1 cup Cheddar Cheese, shredded
1 teas. Lemon Juice
1 or 2 Cloves Garlic, minced
2 TBSP Butter, melted
Dried Parsley Flakes for tops

Oven 350 Degrees. Line a large cookie sheet with parchment paper. I use an aluminum cookie sheet which keeps the bottoms from burning as quickly. If your using a darker type metal pan you may need a slightly lower temperature.

Mix almond flour, salt and baking soda in a large mixing bowl. In a small bowl combine oil, yogurt, eggs and lemon juice. Lightly beat with a fork. Stir into flour mixture until combined. Stir in shredded cheese. If you like your rolls very garlicky, add garlic now.

Drop dough by about 1/4 cup portions onto cookie sheet. Add garlic to butter and combine (if you haven't already put the garlic in the dough). With a pastry brush, brush the tops of the rolls with the melted butter. Sprinkle with a small amount of dried parsley, basil or oregano.

Bake about 15 to 20 minutes until lightly golden.
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16 comments:

  1. CaitlinJanuary 25, 2010 at 4:43 PM

    Having just started using almond flour, this looks like the perfect recipe for me to try!

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  2. EmilyJanuary 29, 2010 at 7:18 AM

    yum, i am going to try these tonight with chili!

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  3. Mrs. EdFebruary 3, 2010 at 10:22 AM

    To the first comment, that's a very good quote. Kahlilia, I tried to get your web page but was unable to. Caitlin and Emily, Let me know how they work out.

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  4. AnonymousMarch 28, 2011 at 9:04 AM

    MMMMMMMM,...Your cheddar & garlic dinner rolls look ooh so wonderful & tasty to, Mrs. Ed!

    I am going to make them tomorrow!!

    I also love the new look on your blog!!

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  5. Mrs. EdMarch 28, 2011 at 5:12 PM

    Thank Sophie!

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  6. AnonymousMarch 29, 2011 at 5:49 PM

    I'm saw your link over at HellaD's and am making these tonight to go with chicken paprikash! I have missed biscuits and am so looking forward to these.

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  7. tbcApril 5, 2011 at 2:10 AM

    Nice recipe but Light oils should be avoided as they contain hydrogenated fats straight from the bottle, due to heavy processing techniques they also contain metals and other toxins. Oils all ways extra virgin cold pressed but not used for cooking...

    Animal fats should all ways be used for cooking instead of harmful cooking oils as these can lead to self stimulation in your patient, further to Elaines scd book I suggest further reading into gaps for current advice.

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  8. Mrs. EdApril 5, 2011 at 1:45 PM

    Phillip,
    Feel free to use another type of fat. I have also read Dr. McBrides "Gut and Psychology Syndrome", great book.

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  9. David and Eryn April 10, 2011 at 6:37 PM

    So glad to find your blog. I loved that you know the difference between IgG(4) and IgE food allergies! I haven't met a lot of people who know that. My husband and I recently found we both have a pretty high IgG allergy to dairy so I will probably make these with a yogurt and butter sub :) I saw the picture and before I read the post, I thought, "mmmm.....those look like Red Lobster biscuits" :) Great recipe!

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  10. Mrs. EdApril 11, 2011 at 7:31 AM

    Thanks Eryn, Oh yes..the IgGs, my son had a nasty case of those, quite a rapsheet (as do many autistics) and we had to rotate while doing the SCD, it was not fun but it really helped him. I have some as well, my yeast IgG's were very severe (severe being 4, mine almost a 9).

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  11. diamondt75April 13, 2011 at 3:31 PM

    I wonder if there's a way to make this without the baking soda, since it' verboten on GAPS... hmmm

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  12. Mrs. EdApril 14, 2011 at 3:45 AM

    You could try. Maybe an extra egg or whipped egg white folded in?

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  13. Mel M.May 29, 2012 at 9:06 AM

    I just made these are they really do taste just like the Red Lobster biscuits! I brushed the leftover butter/garlic mixture over them both before and after they baked for extra garlic flavor!! Thanks for the great recipe!

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  14. Mrs. EdMay 29, 2012 at 2:35 PM

    Thanks Mel. I haven't made these lately and now I want some.

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  15. xineAugust 11, 2012 at 12:27 PM

    This is a fabulous recipe! I made some today and my non SCD husband couldn't stop eating them and raving. I served them with a creamed chicken on top. They were perfect together. Thank you!

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  16. Mrs. EdAugust 12, 2012 at 8:46 AM

    Thanks Xine, I'm glad they were a hit. Creamed chicken sounds delicious.

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