      Points Credit : No points awarded for discounted products. Gluten-Free Food / Product added to the Gluten-Free Mall on: Tuesday 13 May, 2008.
Kosher Certified by: CRC Parve
Gluten Free, Wheat Free, Soy Free, Dairy Free, Peanut Free & Tree nut-free. All natural gredients, Easy to make, Versatile mixes can be used in different recipes. Made in the USA. Certified Gluten Free, symbol on box. Mix makes 12-16 rolls.
Shelf life: approx 12 months.
Ingredients: Rice Flour, Tapioca Flour, Cornstarch, Montina Flour (Perennial bunch grass, Achnatherum hymenoides), Sugar, Salt, Xanthan Gum and Gluten-Free yeast packet.
Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy).
NUTRITION FACTS
Serving Size 1/16 mix (25g/0.9oz)
Servings per container 16
Calories 80 Calories from fat 0
Amount per serving %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 370mg - 16%
Total Carb 20g - 7%
Dietary Fiber 1g - 4%
Sugars 2g
Protein 1g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 4%
To make Rolls:
4 tbsp unsalted butter or margarine, softened
1 1/2 cup skim milk (or water), slightly warm, not hot
1 large egg
1. Spray 2 muffin tins with non-stick spray.
2. Pour mix, yeast from packet, butter, milk and egg into bowl of mixer with paddle attachment.Mix until fully incorporated. This will resemble a thick batter more than a dough.
3. Scoop batter into prepared muffin tins, filling each 2/3 full. Spray plastic wrap with non-stock spray and cover rolls (spray side down) with wrap.
4. Place in warm, non-drafty place to rise 30-45 minutes.
5. Brush with egg wash. Fill empty parts of second muffin tin with water.
6. Bake at 400 deg F for 20 minutes. Makes 12-16 rolls.
To make egg-free/dairy-free rolls:
2 tbsp vegetable
1-1/4 cup warm (not hot) water
Replace above ingredients with these and then, follow remaining directions as above.
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