Test Kitchen notes
Rolls will keep for up to 3 days or can be frozen for up to 1 month.
Test Kitchen notes
Serve these rolls spread with a sweet topping, or they are particularly good filled with cured, smoked or barbecued meats.
Rolls are best made on the day of serving or can be frozen for up to 2 months.
Kale and haloumi knots
PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 8
1 bunch kale (250g)
3½ cups (470g) gluten-free plain flour
½ cup (75g) potato flour
1 cup (180g) white rice flour
3 teaspoons (10g) dried yeast
2 teaspoons table salt
2 teaspoons xanthan gum
1 egg
3 egg whites
¾ cup (180ml) extra virgin olive oil
1 teaspoon white vinegar
1½ cups (375ml) warm water
200g haloumi, grated
1 tablespoon fennel seeds
1 Grease two oven trays; line with baking paper.
Wash kale then tear leaves from stalks into small pieces; discard stems. Place leaves
