Pesto Rolls - Makes 8 rolls
- Pesto – 30g pine nuts, 50g grated parmesan cheese, 1 small clove garlic, 3 tbsp fresh, chopped basil, olive oil, salt and pepper
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 2tsp xanthan gum
- 1tsp salt
- 2tsp caster sugar
- 4tsp (2 x 7g sachets) dried yeast
- 30ml olive oil
- 1 egg
- 360ml lukewarm water – just warm, if the water is too hot it will kill the yeast
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Heat a small frying pan. Toast the pine nuts and leave to cool.
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.
Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, salt, caster sugar and yeast in a large bowl.
Measure the olive oil, egg and water together.
Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Roughly stir in the pesto.
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.
Wet your fingers and mould each roll into the shape required.
Leave in a warm place to prove for 30 minutes.
Preheat the oven to 200°c / 400°f / gas mark 6.
Bake for 18 minutes until golden brown. Tap the bottom of a roll. It is cooked if it sounds hollow.
Leave to cool on a wire rack. Place in an airtight container and eat within two days or freeze and eat within 3 months.
how to make this recipe dairy free...
Leave out the parmasan cheese from the pesto.