Amisa - Organic Gluten-Free White Focaccia Rolls, 220gBrand - Amisa
The perfect accompaniment to any meal, Amisa’s super, easy-to-bake Organic Gluten-Free White Focaccia Rolls are a culinary game-changer!
- Easy bake, gluten-free focaccia rolls
- Ready to enjoy in 10 minutes
- Contains no sugar
- Super high in fibre
- Vegan friendly and organic
Who doesn’t love a good roll with dinner? Well, Amisa’s Organic Gluten-Free White Focaccia Rolls are so good you are going to want to enjoy them with every meal. A fantastic, easy-to-bake option that will have your mouth watering.
Made with a gorgeous combo of organic corn starch, cornflour and natural rice sourdough, these focaccias are a fantastic high fibre choice. They contain absolutely no sugar and are a truly delectable vegan-friendly option.
Gorgeous vessels for delicious vegan dips and sauces, Amisa’s Organic Gluten-Free White Focaccia Rolls will only augment any meal, be it breakfast, lunch or dinner.
Preheat your oven to 200°C. Remove the bread rolls from the packaging and place them, unwrapped, on a baking tray. Bake for 10 minutes, then remove from oven and enjoy.
Corn Starch, Water, Natural Rice Sourdough (Rice Flour, Water), Sunflower Oil, Corn Flour, Psyllium Seed Husks, Pea Protein, Linseed Flour, Yeast, Dextrose, Sea Salt, Apple Bran, Thickener: Guar Gum, Xanthan Gum, Spices.
Not suitable for soya, lupin, or egg allergy sufferers due to manufacturing methods.
Frequently Asked Questions
What is the difference between corn starch and cornflour?
It is important to remember that even though they sound similar, corn starch and cornflour are not interchangeable; they have two very different uses and are created in different ways.
Cornflour can be used similarly to other flours, whereas corn starch is a thickening agent. Dried corn is finely ground to get corn flour, making a yellow powder we are familiar with. Corn starch is a white powder made from the starchy part of a kernel of corn.
Amisa’s Organic Gluten-Free White Focaccia Rolls get their lovely texture thanks to the thickening powers of corn starch.