Spinach and feta bread rolls
MAKES 8 PREP AND COOK TIME 1 HOUR (+ STANDING TIME)
Nutritional count per serve: 30g total fat (8g saturated fat); 2439kJ (583cal); 44mg cholesterol; 66g carbohydrate; 11g protein; 4g fibre.
1 bunch (280g) spinach 3 cups (405g) gluten-free plain flour ½ cup (75g) potato flour ½ cup (80g) brown rice flour ½ cup (80g) white rice flour 3 teaspoons (10g) dried yeast 2 teaspoons salt 2 teaspoons xanthan gum 1 egg 3 egg whites ¾ cup (180ml) extra virgin olive oil 1 teaspoon vinegar 2 cups (500ml) warm water 200g crumbled feta
1 Grease and line an oven tray with baking paper. 2 Wash and trim spinach; place in a heatproof bowl. Pour boiling water over spinach; stand for 1 minute. Drain. Rinse under cold water; drain. Squeeze excess water from spinach. Roughly chop. 3 Combine sifted flours, yeast, salt and gum in a large bowl. 4 Place the egg, egg whites, oil, vinegar and 1½ cups of the warm water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add the remaining water and the flour mixture, 1 cup at a time, beating until mixture is combined and smooth. Fold chopped spinach and feta through dough. 5 Divide dough into eight portions. With wet hands, roll portions into balls. Place balls on an oven tray. Cover; stand in a warm place for 45 minutes. 6 Preheat the oven to 220°C (200°C fan-forced). 7 Bake rolls for 40 minutes or until golden and rolls sound hollow when tapped. Leave rolls on tray for 5 minutes; transfer to a wire rack to cool. Serve warm.
Suitable to freeze. Not suitable to microwave.
Recipes from The Australian Women’s Weekly Everyday Gluten Free, RRP $39.99, available where all good books are sold and at bookreps.co.nz.