Pesto Rolls - Makes 8 rolls


  • Pesto – 30g pine nuts, 50g crumbled tofu, 1 small clove garlic, 3 tablespoons fresh, chopped basil, olive oil, salt and pepper
  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 2 tsp caster sugar
  • 4 tsp (2 x 7g sachets) dried yeast
  • 40ml olive oil
  • 400ml lukewarm dairy free milk or water – just warm, if the liquid is too hot it will kill the yeast

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


  1. Heat a small frying pan. Toast the pine nuts and leave to cool.
  2. Place all of the pesto ingredients into a food processor and blitz until smooth. Add olive oil a little at a time to loosen the ingredients. Taste for seasoning.
  3. Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, caster sugar and yeast in a large bowl.
  4. Measure the olive oil and water together.
  5. Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
  6. Roughly stir in the pesto.
  7. Use an ice cream scoop or large spoon. Dip into a jug of water to stop the mixture sticking. Scoop the mixture and place onto the baking tray to make 8 rolls, leave space in between to allow for the rolls to rise.
  8. Wet your fingers and mould each roll into the shape required.
  9. Leave in a warm place to prove for 30 minutes.
  10. Preheat the oven to 200°c / 400°f / gas mark 6.
  11. Bake for 18 minutes until golden brown. Tap the bottom of a roll. It is cooked if it sounds hollow.
  12. Leave to cool on a wire rack. Place in an airtight container and eat within two days or freeze and eat within 3 months.

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