Puree of Rice and Biscotti Ferments Gluten-Free Mozz Sauce Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

To Make Dough: In a medium bowl, stir together flour and   2 tablespoons water, then set aside to cool. Turn out dough and par-bake until light brown, about 4 minutes. Sprinkle milk and prepared soy drink under dough and set aside.

In a large bowl, whip butter or margarine until softened. Whisk in 2 tablespoons of milk. Beat in 2 tablespoons flour and 3/4 cup water. Add 1 egg and return dough to bowl with milk, flour mixture and water. Add 1 additional egg, 3/4 cup water and gelatin, if necessary. Stir in 2 cups white sugar. Drop dough by heaping spoonfuls onto a cutting board, turn and cut.

When all dough has been cut allow to rise, about 1 hour. Cool for slightly longer, then divide into 2 loaf pan, layer 1 cup dough on each side, and cut side down. Transfer one layer of dough to a serving dish. Layer with another 1 cup, 1/2 cup butter, 1/2 cup flour, 1/2 cup milk and 1/4 teaspoon salt. Let rise 2 minutes. Meanwhile, preheat oven broiler.

Meanwhile, in a small bowl, dissolve 2 tablespoons protein powder in one cup of water. Coat each slice with this drop of hot water, then pour into two prepared loaf pans. Broil 10 to 15 minutes, until well done.

Pour frothy whites and cream of mushroom soup mixture over bread layers at once. Turn individual lumps carefully onto ungreased baking sheets. Cool completely, about 30 minutes. Transfer to a wire rack to cool completely. Butter hands lightly while cooling.