2 cups celimix pancake mix
1 cup Betty Crocker Gluten free white cake mix
1 cup celimix bread ( rice ) mix
pinch of salt
1 teaspoon gluten free baking powder
3/4 cup of gluten free - lactose free soft margarine ( I use Becel Vegan as it states that it is gluten free - lactose free right on the carton )
1 and 1/2 cups of gluten free - lactose free soy milk ( Sensational Organic Soy is the best )
Make sure that the soy milk and the margarine you use is both gluten free and lactose and dairy free as some people are not only intolerant to lactose but also allergic to the protein in any forms of dairy products.
In large mixing bowl stir together the pancake mix, the white cake mix and the bread mix. Stir in the salt and baking powder to mix well. Using your fingers work the margarine in gently. Place the 3 eggs in 2 cup measuring cup. Beat with electric mixer. Now fill to the 2 cup mark with the soy milk. Stir well to blend. Slowly add to the flour mixture, adding only enough to make a soft dough. It will need approximately 1 and 1/2 cups of the egg/soy milk mixture to get the dough to the right consistency. Using your hands, form into tiny balls, placing them on greased baking sheet. Bake approximately 8 - 10 minutes at 375 F oven. Cool. Store in freezer in airtight container till time of use.
Serve at your church Communion Service.
The pictures below shows some of the ingredients I use for this recipe.
|Celimix bread mix|