Servings:15 | Calories:348 | Total Fat:7g | Chol:27mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 62g
21 %
Fiber 3g
12 %
Sugars 6g
---
Cholesterol 27mg
9 %
Sodium 318mg
13 %
Protein 9g
17 %
Calories:
45% Others combined
26% All-Purpose Flour
14% White rice flour
14% Brown rice flour
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Xanthan gum, Xanthan gum
Ingredients
1 1/4 C (170g) brown rice flour 1 1/4 C (205g) white rice flour 1 C (120g) tapioca flour 1 C (165g) sweet rice flour (also known as Mochiko) 2 scant tsp. xanthan gum (you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the rolls) 3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix 2 tsp xanthan gum (this is in addition to the xanthan gum in the mix) 4 tsp baking powder 1 tsp salt 1/4 C (50g) sugar 2 TBL active dry yeast (I use Red Star) 2 C (475ml) warm but not hot milk (or milk substitute, or water) 2 tsp vinegar (I use apple cider vinegar) 2 large or extra large eggs 1/4 C (60ml) olive oil (or neutral vegetable oil)
Directions : View recipe directions on artofglutenfreebaking.com
