Bread Rolls with Dried Tomatoes and Basil

Ingredients

• 60 g dried tomatoes in oil (drained)
• 5 g basil leaves (1 handful)
• 100 g potato flour
• 200 g rice flour
• 2 tbsp rice flour (for handling)
• 2.5 tsp guar gum (12 g)
• 100 g corn starch
• 1.5 packets gluten‑free baking powder
• 1 tsp salt
• 2 tbsp Apple cider vinegar
• 50 g liquid butter

Instructions

1. 1.

   Cut the dried tomatoes into small pieces. Wash, dry and finely chop the basil leaves.

2. 2.

   Combine all flours, corn starch, baking powder and salt in a bowl. Mix the vinegar, butter and 375 ml water together, add to the dry mixture and knead into a well‑formable dough, incorporating the tomatoes and basil as you go.

3. 3.

   Divide the dough into eight portions and shape them into rolls using a little rice flour. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes. Afterwards, cool the rolls with dried tomatoes and basil on a cooling rack.