My confession tonight is that I am a terrible baker because I am inexact.
In my head, it makes total sense: “A lot of flour, some liquid, build it.
If it doesn’t feel like dough, add something.
Add some lemon. Add some more. Too wet. Add flax. . .”
So, my recipes begin haphazardly. I take notes. Try again. Somehow, sometimes, it works.
I was trying to make something a little more filling today because I’ve been super hungry.
So, I made a gluten free dough and tried a first attempt hummus pinwheel, like those gross, store bought ones you get at baby showers with the Kroger brand nine-day old cream cheese and cold cut.
I wanted mine to be fluffy and warm, but not puff pastry fluffy. So, I was forced to cover myself in flour and make my own dough.
To the best of my recollection, VGF pinwheel dough:
- 1/2 cup vegetable stock
- 1/2 cup water
- 2 TBS almond milk
- 2 TBS Earth Balance butter
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 cup ground flax seed
- tea xanthan gum
- salt and pepper
I mixed the dry ingredients and used a hand mixer when I added the butter, until everything was pea sized or smaller.
Add wet ingredients.
Cut into strips.
Spatula of hummus.
Dot a paper towel with olive oil and rub top.
350, 10 minutes.
Serve warm : )
Happy horrible baking!