Bread: the last GFCF stronghold

You cannot be born into this family and not be able to eat bread. Bread has been one of the hardest delights for Jackson to let go of. I enjoy making homemade cheesy breadsticks, tear off bread, monkey bread, muffins…yeah…now my mouth is watering. Since Jack has been on the GFCF (Gluten Free Casein Free) diet, though, I haven’t wanted to torture him with the rapturous smells of fresh baked goods he will not be allowed to taste–unless he happens to fish some leftover crumbs out of the trash, swipe them from his brother’s highchair tray, or lick them off the floor. Bread seems a little cruel. And the $5 GFCF breads I’ve bought so far have all ended up crumbled on the plate as Jackson licks the peanut butter off the undesired slices or moldy because I forgot to stick them in the freezer or freezer burned because I forgot to take them out.

So I’ve developed deviously delectable ways to hide the intolerable green spinach: spinach/blueberry smoothies and spinach laced brownies. But now that we’ve adjusted his taste radar to accommodate a few more of the vegetables and protein packed grains, I’d like to just give him a taste of something palate-pleasing, like a nice chewy soft pretzel or a yummy gooey cinnamon roll. So here’s the latest still healthy, but ahhh-I-remember-what-bread-was-like recipe. This can be made into cinnamon rolls, pizza crust, french bread, hamburger buns, etc. This one is truly for you, Jackson.

1 1/2 c tapioca flour
1 1/2 garfava flour
1/4 flax seed, ground
3 tsp xanthan gum
1 egg or 4 tsp egg replacer
1 tsp salt
1 TBS baking powder
1 cup almond, soy, or rice milk
2/3 cup oil
1 cup club soda or less

Mix basic recipe: add club soda until creamy consistency. Place dough in a zip lock bag with clipped corner: form danish on greased baking sheet, swirl around stacking up on outside, put 1/4 tsp jam in center. For coffee roll swirl dough and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 25 minutes.
Add glaze if desired.