As a person living with celiac disease for 11 years... you don't realize how much you've just rocked my world. I haven't had a croissant in over a decade... This is... I can't even. I am making these today. There will probably be tears.
@PeachesandMoss4 ай бұрын
Do it! Let us know how it works!
@maryoleary20374 ай бұрын
I'm sure the limitations imposed due to celiac disease make life complex, but I don't think this resembles a croissant. Other than the shape and colour after baking, it has nothing in common with the French bakery wonder.
@LoveMuffin8004 ай бұрын
There's better recipes online for gluten free croissants. This rice paper one doesn't taste like a croissant, and she said that in the video.
@susieusmaximus53304 ай бұрын
Okay, but moderate your expectations, because it sounds like what you get is some of the chew and mouth feel of a wheat flour based croissant, but not the taste. I'd hate for you to be disappointed.
@elephantskeleton4 ай бұрын
as another celiac who hasn't had a real croissant in a decade, i am so excited to try this as soon as i get more rice paper. i wonder if adding some instant yeast to the egg and milk mixture will give it a more bakery kind of taste? i'm almost crying thinking of eating my favorite pastry again, even if the texture is a bit different
@GrimreaperSaysHi4 ай бұрын
i love how many gluten free people are excited for this recipe, i'm for sure going to be trying it out for my celiac partner! it sounds so good! i was thinking- it might be nice to lean a bit more into a french toast direction with the egg butter mixture, add some cinnamon, maybe a little brown sugar, a pinch of salt for balance.... i think it'd be so good!
@IngaLam4 ай бұрын
love this! lots of ways to spice up the main flavor here, could even go full chocolate here 👀
@Lalairu4 ай бұрын
I have issues with gluten and this looks a very nice and affordable alternwtive really 😂
@therewillbecatswithgwenhwyfar4 ай бұрын
This! Yes yes yes yes!!!!
@mikaelastefkova4 ай бұрын
Yeah, I got so excited haha
@therewillbecatswithgwenhwyfar4 ай бұрын
@@mikaelastefkova I was sad at the outcome but it might be yummy as long as you're not expecting croissants. 😂
@flowtonowhere4 ай бұрын
my dad is gluten-free, and he is a rice paper lover. What a perfect recipe!
@BLTkitchen4 ай бұрын
If he tries it I hope it's great!
@lyricsandmoodsongs4 ай бұрын
You can make an “Inga taste test” series from viral recipes. You have an honest and objective perspective, so that’ll be exciting. You can even invite guests if you want.
@kimhongsuk83474 ай бұрын
I SECOND this request! I trust Inga’s opinions on food more than almost anyone else
@tv-214 ай бұрын
A.cua song is delicious
@dougjones20654 ай бұрын
FYI you can buy square rice paper. Would be easier to get the triangles
@nancy94784 ай бұрын
Mind blown! I will have to search for them.
@PokhrajRoy.4 ай бұрын
Btw your ‘Trendy vs Traditional’ videos have been reuploaded and I was just reminiscing how those videos were a source of joy.
@theflowofchi4 ай бұрын
I'd like to point out that rice paper / spring rolls wrappers are not all the same. The amount of tapioca / rice flour varies. I made spring rolls today and it was 80% tapioca /8% rice (the rest was water and salt). That's probably going to have a large effect on the crust and chewiness.
@pocchiriw37472 ай бұрын
Depends on what kind of spring rolls you’re talking about. Vietnamese spring rolls use this rice paper. Chinese spring rolls probably use the wraps you’re talking.
@robotlife20254 ай бұрын
As a french person with celiac, I am both horrified abd incredibly proud of you! I will be making these immediately- thank you! ❤❤❤
@bren76074 ай бұрын
Your videos are so comforting and well made! It gives me the same feelings as talking and listening to an older sister who is exploring and teaching me about new things!
@rachaelhoffman-dachelet27634 ай бұрын
Honestly, as a person with celiac, looks fun. I wonder if just chucking 1/4 tsp of yeast in the egg mix might add a little flavor? My family always says I’m sorry you have Stockholm syndrome… but, looks more croissant like than any other gluten free option I’ve seen. 🤷♀️
@innerpeace00694 ай бұрын
I am the only celiac in my home and they are sometimes making fun of my food choices along the lines of: beggars can't be choosers :-) this recipe falls under that category and I am choosing to try it 😂
@hiddenmutant4 ай бұрын
I think it probably needs a bit of salt too, even if you use salted butter, a little extra salt can really enhance flavor even if you don't think it "needs" it (the sugar, eggs, milk and butter might seem flavorful on their own, but they could actually be bland without any salt). edit: tried the recipe with a fairly generous pinch of salt, as well as doubled the butter. Was actually very croissant-like, and tasted delicious!
@lisha35953 ай бұрын
If one doesnt like the overpowering flavor/freshness of the eggs too much, a couple drops of lime juice into the mixture may help
@CZTachyonsVN4 ай бұрын
As a Vietnamese who has grown up in Europe this feels like a double sacrilege… But F it I’m making it!
@Nicken0o04 ай бұрын
😂haahhahahaha i get your feeling bruh
@BLTkitchen4 ай бұрын
Haha, let us know what you think of it!
@CZTachyonsVN4 ай бұрын
@@BLTkitchen it's essentially baked mochi with layers that's very eggy and veerry crunchy exterior lol. Definitely do not expect it to taste anything like a croissant. My wife and daughter loved it though! Good gluten free snack if that matters. Remember to use the classic round rice paper. Some other versions are either too thin or salty.
@keibin923 ай бұрын
A Vietnamese what? Person, National or something else?
@CZTachyonsVN3 ай бұрын
@@keibin92 not a Vietnamese citizen but my parents and grandparents immigrated from Vietnam to Europe. So I'm of Viet descent, however my nationality is only European since I didn't bother to get a dual citizenship.
@brevanwart82024 ай бұрын
My GF kiddo is going to be so happy to be able to have croissants with us- albeit he won’t know they don’t taste right- if they look that spectacular he will be thrilled.
@katarh4 ай бұрын
The GF aspect is something I hadn't considered. For those who can't have any gluten, this may be a fun treat .
@Littlestraincloud4 ай бұрын
Thanks for the breakdown, Inga! I'm not gluten free, but I have many friends who are. And, in general, a mochi-texture with a choux flavour sounds divine.
@BEESkneesz4 ай бұрын
Twaydabae, a Vietnamese chef was the first to share the recipe according to many articles online!
@injunsun4 ай бұрын
@IngaLam, I had a thought: What might it add to dust the layers with just a touch of self-rising flour? Would that make it more chewy and gluey, or might it help them be more like real croissants? What about other things, like a dusting of wheat bran, or ground flax seed? I think flax would make it gummy. I am going to try doing this with JustEgg Vegan egg replacer, thinned with a bit of plain oat milk, unsweetened, and I won't be doing the sugar and vanilla. I bet the sugar is part of what made these more dense and chewy toward the ends. I have had rice paper sitting in my freezer for months, after trying some Vegan bacon recipes, to greater or lesser success. I don't do a lot of rolled, stir-fried whatever, as it is hard for me to stand long enough to cook. These look very easy, and might help me get some calories in. Thanks for sharing this.
@chefskiss61794 ай бұрын
I've done something similar, but with some butter and vanilla extract in the egg wash/dip. So it has a custard like taste. Also, instead of dipping the sheets one at a time, taking out, then stacking them, I just put the first sheet in the bath, then the next one right over that, and again, and again, THEN I take the stack out of the bath. Less trails of dripping per sheet is all.
@FiXato4 ай бұрын
Didn't she also use vanilla extract and a whole stick of melted butter in the egg mixture?
@woolnotwheat4 ай бұрын
ok but considering how hard it is to make gf puff pastry, this gives me ideas! (like is there a reason they didn't stick with cold butter in the recipe to make it more like actual puff??) (considering its already so -not- croissant-y, could you use it for things you'd use pillsbury crescent rolls for, like a spinach ring)(if it's like mochi, what about red bean filling....) also the stack looked like new mexican stacked enchiladas lol
@purpleghost1064 ай бұрын
Having worked with rice paper a bit I suspect the reason is that even cold butter would make the paper start to melt, so if you want to combine anything else (like annnnnnyything else) you need it to all be one mix, or work really fast. Spreading then having anything else you plan to put on it be sprinkle on, or otherwise be willing to drizzle, would probably work though.
@johndough81154 ай бұрын
Maybe the Ratio could be altered, to have much more butter, and far less egg/milk. Its likely that there is too much moisture, causing the internals to be too Gummy. Its also possible, that one might lower the temperature, and cook for longer... (and opening the oven a few times in the cooking process, to vent excess moisture in the oven). Finally... maybe use a bit more Salt in the mixture, to help dry the internal layers.
@elizabethhiebert18594 ай бұрын
@Johndough8115, @IngaLam. That is what I was wondering as tweaking options. I was thinking either beat the egg(s) more, or use just the whites, or use less egg. Next butter the rice paper, then dip into the egg mixture. Also initially maybe use fewer layers? Thank you so very much for being inspiringly adventurous with croissant options Inga and Thank you John for your thoughts on modifications!! Best to all!!
@SAmaryllis4 ай бұрын
Visually it looks amazing! Texture-wise tho...having the insides all smush together on bite wouldn't be my jam. Thanks for trying this out!
@aimeevang31454 ай бұрын
She described it as mochi-esque so if you enjoy mochi, I'd say to give it a go. Nom nom away.
@babadeedee2143 ай бұрын
Inga! I have liked and subscribed because I LOVE your voice and personality! You’re such an original! Such a delightful chang from all the robotic people imitating voice control. Looking forward to watching more! 👍🏻✨🔥
@cynthialinmusic4 ай бұрын
anyone else get Alton Brown vibes from that look up in front of the oven?? so fun! thanks Inga!
@tarabooartarmy36544 ай бұрын
Oh, man… I used to watch everything Alton was in!
@tealeaves49874 ай бұрын
Hot dang, this was the review i needed to convince me to make this thing!! I was interested to try but now i know i won't be wasting my ingredients on something i wasn't sure I'd like. Your review and descriptions helped so much - thank youuu!!!! ❤🎉
@tpchai86854 ай бұрын
I’ve seen recipes calling for three layers. By using five it may cause them to not cook as well in the centre leading to the stickiness
@diaryofdaksha4 ай бұрын
Thank you for spoiling us with aesthetically pleasing videos❤️
@hooraayy4 ай бұрын
Rice paper trully is a gift that keep on giving😮 every now and then there is new things to create from it
@kestrelhawkins87284 ай бұрын
Yeah, with the liquid component used, I'd expect it to taste kind of like French Toast maybe, a bit custardy. I have everything I need to make this, and I think I want to give it a try!
@CL-im9lk4 ай бұрын
Thanks! I’m going to try this. We need more recipes using rice paper because I have too much in my pantry. 😊
@TanyaKatherine4 ай бұрын
I love your personality and the chill vibe of your videos!!!!! Love!
@innerpeace00694 ай бұрын
Celiac here, haven't tried a croissant for 11 years, nor anything close to a croissant, so I might just try this one for the fun of it and because I have a ton of rice papers. I use them to make burek (balkan pastry with cottage cheeee).
@ArtDrunk4 ай бұрын
The pain au chocolat surprise at the end 😍😍😍
@KimSiever4 ай бұрын
I have so many sheets of rice paper sitting in my pantry. Now, I’m intrigued!
@loriwade56253 ай бұрын
Hi Inga Stumbled on your video and I LOVED it! What a super new creative way to use rice paper. Now I have another use besides Summer rolls, can’t wait to try it. Really appreciate your simple clear verbal explanations/directions and video! Thank you!!❤
@cichlisuite24 ай бұрын
That was a pleasure to watch and I appreciate the honest appraisal of how it really tastes. I wouldn't have expected it to taste like an actual croissant either but am pleasantly surprised by the result.
@ttest16823 ай бұрын
Thank you for putting the ingredients in the description! The extra effort is really appreciated!
@andreastieff4 ай бұрын
🤔 I’m thinking ditch the pseudo croissant 🥐 and work with the rice paper’s attributes. Spread butter on each paper and dip then layer 2-3 and bake whole to get more of the good crispy parts. Layer two baked ones with some cream type filling, or maybe ganache…would be messy to eat but lots of crispy crunch. I’ve had gf croissants and they are ok, but not crispy enough..this might satisfy the need. Or break them apart before doing all this ( a tall order , I know) to make them a little more easy to handle.
@sianwarwick6334 ай бұрын
Help: Need. Diagrams.
@besthero123453 ай бұрын
@sian like an circular ice cream sandwich with the “bread” on top and bottom
@annmorgana28482 ай бұрын
love this idea!!
@WomanTakenBytheWind3 ай бұрын
For us gluten free people we are used to the mochi texture and we don't care at all I'm so making this! I bought like a 4 pack of these wrappers on accident from Amazon once now i have something to make with it LOL
@aimeevang31454 ай бұрын
This looks like a win in my book! Maybe not a croissant but definitely a yummy creation. Kudos to whoever thought it up!
@MatthewOliphant4 ай бұрын
9:44 Been there, cried that.
@IngaLam4 ай бұрын
a loss i wouldn’t wish upon my worst enemy 🥲🥲
@Lilyehnvlogs4 ай бұрын
@@IngaLam The indescribable pain 🥹
@torimoore60034 ай бұрын
rip
@cichlisuite24 ай бұрын
@@IngaLam I know it's a bit late but there's a reason we photographers say to not skimp on the tripod and why a certain amount of weight in the tripod is actually a good thing. Obviously your camera and lens is worth a fair bit so it's worth investing in a really stable tripod to keep it all safe as well as being more pleasurable to use.
@BagznBirdz4 ай бұрын
I was thinking this might work well with square rice paper. You could just cut it from corner to corner and roll it like a regular croissant. Also, this is gluten free so not bad.
@drishTV4 ай бұрын
for a person with celiac this is gold!!! I am gonna try it
@andrearodgers58794 ай бұрын
Your charisma and creative charm jumps off the screen-- one of the best presentors on KZbin! Movie star qualities!! Magnolia, Food Network ,hello!?!
@ThisIsMyFullName4 ай бұрын
I wonder if you would get a better result by spreading cold butter on the rice paper, before dipping it into the egg mixture? Also, experimenting with making a vegan version of this could be fun.
@IngaLam4 ай бұрын
is this a sign for a second attempt
@ThisIsMyFullName4 ай бұрын
@@IngaLam Well I would watch it ^^ I'm not a vegan, but I tried making a vegan Tiramisu once and it was a big learning experience! For instance, I never would have thought of using the water from a can of chickpeas as a substitute for egg whites.
@briannawalker47934 ай бұрын
@@IngaLam as a celiac and egg-sensitive fan, yes please!! (Although this video was great, thank you so much 😭😭)
@emilyelin22054 ай бұрын
@@IngaLamyes to vegan version, I am allergic to eggs 😞
@caveman66853 ай бұрын
This is amazing! It's so creative!!! They may not taste like croissants but they do look like croissants. Hats off to you!!! 👏
@Hasmanian4 ай бұрын
Nobody wants a croissant that's gummy, but I wouldn't say no to a gummi that's shaped like a croissant.
@rosariolarion93193 ай бұрын
I tumbled upon a good vlog . I love this and will try the chocolate but less rice paper . Thank you for sharing and it was fun to watch.
@jjstarrprod4 ай бұрын
Inga just casually reinventing the wheel, here. If you're saying the interior is chew y like a mochi, that makes total sense, since it's rice dough. That pain au chocolat trial reminded me of one of my favorite pastries in Taiwan, the taro mochi cake (exterior baked kinda like a crumby cake, but the inside is a filling of taro paste with a little mochi ball at the core, so it's like 3 layers of different textures and savors). If you can put your hands on some taro paste or mashed taro, that might be a good alternative to chocolate to try out in your next experiment. Alos, RIP your camera... This 5D surely has helped you go about many years of faithful services and will be fondly remembered.
@teachercarli4 ай бұрын
Hey, your gluten free fans appreciate this a lot! I'm going to try this! ❤
@DezMarivette4 ай бұрын
Bread Crimes are suddenly my favorite crimes!
@EverydayTips-official3 ай бұрын
This morning, I was so excited to see that many gluten-free people love this recipe. I'm definitely going to try making this for my friend who has celiac disease! It sounds absolutely delicious! I’m thinking-maybe tomorrow morning, I’ll give it a French toast twist, dipping it in a butter and egg mixture, adding some cinnamon, a bit of brown sugar, and a pinch of salt to balance the flavors. I have a feeling this recipe is going to be a hit!
@JulienGeffriaud3 ай бұрын
I do it with only 3 eggs, it makes it less eggy and still has a similar result. As a gluten free French man, frustrated by 12y without croissants, this did the trick!
@mixedmediaartgirl3003 ай бұрын
I was thinking even one egg and the rest butter for a more accurate croissant flavor and texture but I would have to try it myself.
@susieusmaximus53304 ай бұрын
I had no idea about the rice paper viral thing, but I was mildly curious. What got me to watch the whole video was your personality. So, you know, you've got that going for you. :)
@StCrimson6674 ай бұрын
Honestly, if you're going for that buttery flavour of a croissant, I wonder if maybe brushing melted butter in between each layer might help out, maybe give it a bit more of a buttery flavour since a croissant dough uses a lot more butter. I think this recipe is overall supposed to be a "quick" croissant hack and, if a cook took a little more time, you might be able to refine the flavour a little bit more.
@sianwarwick6334 ай бұрын
Cool. Appreciate the honesty, texture wise. I would say this was a rolled egg and rice-paper pastry. And it cooks up so well. Hope your chef 👨🍳chef 👩🏼🍳 is good with it.
@highwaytohealth10404 ай бұрын
I knew from the beginning it wouldn't taste like a croissant but your beautiful face and voice kept me here! ❤
@StormyGhosts3 ай бұрын
this sounds like an amazing idea! I wonder how it come out if it was made with a fluffier mix? like a pancake dough? maybe flour, butter and egg like and dip the sheets in that? Not really a croissant either but I bet with some work it can be made into a very tasty/ricey pastry
@renamerryfield98024 ай бұрын
What would happen if you decreased the egg to two and increased the butter to two sticks and let the butter solidified more so you get bigger pockets of butter? It might be more Croissant like. Also, you should do a cook along of breads? It would be a really good use for sharing what you learned, it your classes.
@KJYummyBites4 ай бұрын
This looks absolutely delicious! Can't wait to try making these rice paper croissants myself! 🥐✨
@lwilso91524 ай бұрын
Your makeup and hair are so pretty! And the ‘criceant’ isn’t bad to look at either 😂
@ireneung86284 ай бұрын
We tried to make it at home, the croissants were so good ! We used the airfryer and they were very crispy too. The texture was chewier than traditional croissants (I added one or two more layers 😅) and there was this subtle rice flavour, we loved it! Like the asian version of French croissant 😏 Merci beaucoup pour la recette Inga, on valide ! Des bises de France 🥐❤
@totalassuage4 ай бұрын
how long in the airfryer, what temperature?
@RoseDPatruno4 ай бұрын
I'll certainly try this for my gluten intolerant kids! And I was thinking, perhaps it would be possible to reduce the egginess by replacing part of the eggs with starch+water?
@hezebelbeing2 ай бұрын
Yeah, I tried this one RIGHT AWAY, I was so excited....I made 4, 6 x 4 rice papers, felt weird and wasteful already...they looked pretty yes, l was READY. I LOVE mochi - it was fine, but the TASTE is not there and yes, you bite and it goes full stuck together etc. I decided no, not for me...I like having my rice paper for other uses lol using 24 felt weird. I have something to share. If you want a light pastry like buttery treat make Gluten Free flour Yorkshire puddings! They don't have to be used just for savoury meals! Just google that recipe...we discovered it by accident as I make Gluten Free Dutch Baby pancakes and my husband thought, must be able to make Yorkshire Puddings and they rose beautifully in the oven, so easy in muffin tins. Yes, you need oil, but make sure you tip it out and they are light and give me that treat feel, as it is something that us GF peeps NEED.
@Galleryknows2 ай бұрын
Whoa…. My mind is blown!!! I’ll have to make this and see… it’s totally awesome ❤
@thekoshertourist3 ай бұрын
Interesting idea, thanks for the honest review ❤
@alvinedwaldchan30714 ай бұрын
Probably possible to use dumpling or lumpia wrapped instead. As rice paper naturally becomes stickier when cooked. The lumpia or dumpling skins are more doughy
@Vi6ration4 ай бұрын
But it won't be gluten free anymore
@alvinedwaldchan30714 ай бұрын
@@Vi6ration true a trade-off I guess comes with cooking with certain ingredients
@vickieadams66484 ай бұрын
Oh my goodness! This is exciting. I hope it works because if so, I'm making them this week.
@Godisincontrol3252 ай бұрын
I just came across your channel and Subscribed 😃🎉 Definitely gonna watch more 🙏 Thanks for Sharing..
@CLB30ROX4 ай бұрын
I can't believe it kind of worked! Fascinating 🤷🏽
@forkless4 ай бұрын
This is the analogue of what Olaf the violin maker calls a VSO (Violin shaped object). Lo' and behold the CSO! 🤣
@LadyBirch4 ай бұрын
Love it! Genius with rice paper❣️
@bobbiblair-thompson59382 ай бұрын
Any not put thin layers of butter between the layers?. I too have celiac and so wanted this to be amazing. Will try making with watered down, less egg, ½sugar and rolled out butter.
@rosem66044 ай бұрын
Ok! This was interesting and gave me an idea. Might try it over the weekend. Thanks!
@sst51442 ай бұрын
I’ve noticed this has been viral in social media, it’s gluten freee and easy making. Yet to give a try, I will definitely give a try tomorrow with the recipe you’ve been given. Wonder the sugar can be reduced ? 😅😅😅
@DiscoPrysm4 ай бұрын
I would either use a pizza slicer or just cut through the paper as well instead of trying to pick up the wet ride paper, might even be able to use the paper to help roll the croissant similar to a “roll-cake” like a pumpkin roll the stores sell during thanksgiving
@98midnightdragon4 ай бұрын
This actually looks pretty easy to make or less intimidating than a real croissant. I'm definitely going to have to try making it for my gluten free husband 😊❤
@WhatsCookingGlutenFree3 ай бұрын
Amazing how it opened up and has the layers and holes of a real croissant. Interesting.
@joylucio44304 ай бұрын
uhm, question. what did you do with the leftover milk+egg mixture? i feel like this recepy can be a bit wasteful because i wouldnt know what to do with that leftover
@abeker4 ай бұрын
Add flour and make some pancakes 🥞
@maudline4 ай бұрын
Make an omelet?
@BramBertels4 ай бұрын
@7:24 I bought a croissant earlier today, for “proper comparison”…. Of course :) that’s the only reason 😂
@IngaLam4 ай бұрын
🌝🤫
@BellaAnderson-o11o1o4 ай бұрын
I really like this idea. I have problems eating gluten, so I can't eat a regular croissant (as much as I would love that), but I also can't eat store bought mochi sometimes because "it may contain wheat" (as much as I would love that too). So this might be a fun workaround for both of those things.
@goofglu4 ай бұрын
If you went savory on the custard batter, maybe it would make a fun quiche/savory danish kind of thing?
@SodaAvenue4 ай бұрын
besides a vietnamese wrap, can anyone suggest is there any way to make anything with rice papers if one does not have oven or air fryer? maybe just a pan or rice cooker? any channels to recommend? tia!
@asimplefarmer4 ай бұрын
look up "Vietnamese Pizza". you can make it on a stove and you layer beaten egg, hoisen sauce, and green onions on top. easy to make!
@farah_nm1624 ай бұрын
The way you try out the trendy TikTok food hacks and share your experience with us is like a guideline - if you approve, we go for it - but the process always looks like fun!
@IngaLam4 ай бұрын
always glad to be of service 🫡
@thrisbt14 ай бұрын
i bet it'd be good savory. imagine a char siu filling or har gow filing baked up inside the crispy exterior / chewy /buttery /eggy rice pastry ...you be the 1st to make one please
@chengsaechao69594 ай бұрын
I’m a simple man… I see a Inga video, I click and am always entertained. 💜
@sharondiasnachon88664 ай бұрын
New innovations are always welcome 👍🏼
@1aliveandwell4 ай бұрын
Last time at store the "rice" paper rounds and squares were of tapioca so wonder if would work. Putting some nuts and raisins or date peices inside or sausage or ... Thanks for showing us !!
@crionidel4 ай бұрын
I've gotta say you got exited by how goodlooking the rice croissant was. Still gonna try it 😊
@MaryFrancinaHemalatha19 күн бұрын
What an innovation 👏🏻👏🏻👏🏻👏🏻 Will definitely try it
@LightcodeАй бұрын
That moment where you haven’t even watched the video, but you read the title and you save it because holy smack down I can have a croissant again!
@morudesouza55333 ай бұрын
Well there's always a first and a last 😜Jokes apart it looked interesting and there's no harm in exploring or trying something different and I'm glad you did . Cheers
@MildExplosion4 ай бұрын
I've never been more invested in a taste test! 😂 Eggy mochi sounds nice, and I'll definitely try this, but I wish people would stop calling it a croissant just because you can make it look like one. Stop giving us gluten free people false hope about puff pastry based treats 😂
@MidwestLori774 ай бұрын
What if you cut the layers before putting in the egg?
@tpchai86854 ай бұрын
They shatter if you try to cut them when dry
@brucetidwell77154 ай бұрын
Interesting! I think I might try it. It does look tasty, with the right expectation. I expected a total train wreck. How expensive is rice paper? I've seen it at the international market down the street but I never wanted any. I do think the person who figured out how to cut up the circle was a genius!
@oygeeringh75474 ай бұрын
OMG! LOL! I love how you sit in front of the oven for 30 mins to wait. I just can't, no patience whatsoever on my end, and would probably burn the darn things. LOL 🤭
@annsowers45914 ай бұрын
I have to try this. I have recently had to go gluten free. I don't have Celiac, but gluten sensitivity is real and very painful. Anyone that tells you they buy delicious gluten free bread they can keep it all for themselves. I eat a lot of cornmeal based breads, but I really want to try this. I am not sure about the baking powder. I need to check the label. Thank you for this recipe. You may have just helped lots of people.
@darygal644 ай бұрын
Hmmm.... I see a lot of possibilities .... less or no sugar add spices ,herbs , completely change the flavor, mock tortillas! 🤯 tacos, tostadas, chips, quesadillas, now I gotta try it!
@tablescissors3 ай бұрын
You are completely adorable and entertaining w/o being over the top - as I am gluten-free for health reasons, this is a fair compromise for me and thanks for the lowered expectation; I can make peace with that.
@ssf14804 ай бұрын
Thank you for sharing. I will try it this wkend. Looks good.
@annerobinson80013 ай бұрын
I am gluten sensitive. I don't like too eggy food taste so Iam going to try with some alterations. Maybe half egg yolks and then egg whites? Vanilla flavor butter flavor? who knows, lol! Ooh, that French toast angle down below sounds interesting!
@omarkelly54784 ай бұрын
Wow looks very tasty shocked it came out this is gonna be viral gonna try it to see how it taste
@lqfr88134 ай бұрын
this is wonderful, just need a practical rice paper shape for this. kinda messy but it works to become a baked goods