Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
1072
Calories
28g
Protein
21g
Fat
191g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sorghum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large Yukon gold potato, peeled and quartered
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 cup warm water (about 110°F)
- 1 cup (120g/4.2oz) tapioca flour
- 3/4 cup (95g/3.4oz) sorghum flour
- 2/3 cup (129g/4.5oz) potato starch
- 1/2 (102g/2.2oz) cup sweet rice flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon guar gum
- 2 teaspoons fine sea salt, plus extra for sprinkling
- 1 large egg, separated
- 3 tablespoons olive oil, plus extra for greasing pan and sprinkling
- 2 teaspoons finely chopped fresh rosemary
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes