Sun Dried Tomato Basil Rolls
Sun dried tomato basil rolls - Full of flavor without the gluten!
Healthy, because
Even smarter
Nutritional values
Sun-Dried Tomatoes provide a good portion of lycopene; the content is even higher than in fresh tomatoes. The secondary plant substance can help keep cholesterol levels in balance.
If you like, you can always vary these gluten-free rolls: Coarsely chopped almonds or pine nuts make a good addition to the dough, and other Mediterranean herbs such as rosemary or thyme can be used instead of basil.
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 37 mg | (1 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 2 ¼ ozs sun-dried tomato in oil (drained)
- 1 handful basil leaves
- 3 ½ ozs Potato flour
- 7 ¼ ozs Rice flour
- 2 Tbsps Rice flour (to roll)
- 2 ½ tsps Guar Gum
- 3 ½ ozs cornstarch
- 1 ½ tsps Baking powder (gluten free)
- 1 tsp salt
- 2 Tbsps apple cider vinegar
- 1 ¾ ozs melted butter
Preparation steps
Cut sun-dried tomatoes into small pieces. Wash basil leaves, shake dry and chop finely.
Mix all flours, cornstarch, baking powder and salt in a bowl. Mix vinegar, butter, and 12 ounces of water, add and knead everything into a well malleable dough, incorporating tomatoes and basil.
Divide dough into 8 portions and shape into rolls using a little rice flour on the board to keep from sticking. Place on a baking tray lined with baking paper and bake in a preheated oven at 200 °C / 400 °F for about 30 minutes. Remove from oven and let the rolls cool on a wire cooling rack.
