Gluten-free A2 protein rolls
A warm, gluten-free Sunday sandwich? Nothing could be easier than that, these are super quick to make and the resistant starch from sweet potato nourishes your good intestinal bacteria. They thank you for this by keeping your insulin levels flat for longer and keeping you full for longer. Our high-quality protein from A2 milk enhances this effect and gives the rolls their fluffy texture.
- 200 g sweet potato ⠀
- 30g A2 casein
- 1 organic egg (if vegan: 1 teaspoon flaxseed with 1 tablespoon water)
- 50 g oat flour ⠀
- 1 pinch of salt ⠀
1 tsp cream of tartar baking powder ⠀
Preheat the oven to 180°C.
Meanwhile, cut the sweet potato in half and heat it in the microwave until it becomes soft. Scrape about 150 g of soft potato from the peel and puree it. Mix with the remaining ingredients until a homogeneous mass is formed. Rub your hands with a little flour and form 2 rolls from the mixture and bake them in the oven at 180 degrees C. I then toasted the rolls again in the pan on top and bottom. ⠀
Tip: Reduce 50% of calories with resistant starch
To ensure that a lot of resistant starch is formed, I heat the sweet potato the evening before and store it in the refrigerator overnight. It is important that you let the sweet potatoes cool for at least 12 hours and then warm them up briefly before using them. This changes the structure of the carbohydrate chains and so-called “resistant starch” is formed. A large portion of the calories from resistant starch can only be metabolized directly by your intestinal bacteria. This method saves you up to 50% of calories! The same thing works with white rice too.