Print this Post

Dairy free rolls, lasagna for 2

I have been getting requests for dairy-free baked goods, and also other requests relating to gluten free substitutions for flour.

So today I’m sharing some easy recipes that allow those on restricted diets to enjoy some “lovin’ from the oven.”

Dairy-free dinner rolls
These rolls are dairy-free, cholesterol-free and low-fat.

Don’t be squeamish about the ingredients here. Powdered creamer is used by more than a few bakers to achieve a nice-tasting, dairy-free dinner roll.

They taste as good as they look. The diabetic exchange is 1 1/2 starch, 1/2 fat for each roll. You can do this by hand or machine.

1 tablespoon rapid rise yeast plus a couple pinches sugar

2 1/4 cups warm water (110-115 degrees)

1/3 cup sugar

1/3 shortening

1/4 cup powdered non-dairy creamer

2 1/4 teaspoons salt

5-6 cups bread flour

Preheat oven to 350 degrees. Dissolve yeast and pinches of sugar in warm water.

In a mixing bowl, add sugar, shortening, creamer, salt and 5 cups flour.

Add yeast and mix well on low speed. Turn to medium and beat until smooth.

Add more flour if necessary to make a soft but sticky dough. Either knead it for six to eight minutes by machine or by hand.

If doing by hand, turn out on floured surface. Knead until smooth, like a baby’s bottom.

Place in bowl coated with cooking spray, turning once to coat top.

Cover and let rise until doubled, about 1 hour.

Punch down and turn out onto lightly floured surface; divide into 18 to 24 pieces.

Shape each piece into a roll. Place 2 inches apart on sprayed baking sheets. Cover and let rise until doubled, 30 to 45 minutes.

Bake for 12 to 20 minutes or until golden brown.

Easy lasagna for two

Carol Williams (no, not the Channel 9 news anchor), an Eastside reader needs recipes for two. So if you have some to share, please do.

“We’re empty nesters and I have too many leftovers,” she said.

1 cup ricotta cheese

1/2 cup Parmesan

1 egg

14 oz. pasta sauce with meat

4 no-cook lasagna noodles

1 1/3 cups Mozzarella

Preheat oven to 400 degrees. Combine ricotta, Parmesan and egg. Set aside.

Spread 1/3 cup sauce in bottom of spayed loaf pan. Top with one noodle. Spread 1/3 cup sauce to edges. Top with 1/3 reserved cheese mixture and 1/3 cup Mozzarella.

Repeat layers twice, topping with remaining noodle and sauce. Bake, covered, 25 minutes.

Uncover and sprinkle with rest of Mozzarella. Bake about 10 minutes more. Let sit 10 minutes before cutting.

Tips from Rita’s kitchen: Use regular lasagna noodles and boil just until tender, but not all the way done.

Permanent link to this article: http://abouteating.com/dairy-free-rolls-lasagna-for-2/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>