These rusks are always in my pantry: they are super crunchy, have that fresh bread aroma and a delicious flavour that pairs well with anything. How are they made? There are two small, great secrets. We make a dough with the gluten- and lactose-free Sincerity&Food mix and add olive oil and aromatic herbs. We bake the French sticks and, once cooled and sliced, we toast them until they become golden and fragrant. Simplicity makes everything better.
Store them in a cool, dry place. Once opened, close the package carefully or put them in an airtight jar.
Flour mix (corn starch, rice flour, potato starch, dextrose, guar seed powder, psyllium seed powder, carob seed flour, inulin), water, olive oil, spice mix 3%, baking powder, salt, soy lecithin. May contains traces of milk proteins, eggs and nuts.
Use them for a fast appetizer bite and fill them with your favourite ingredients: mozzarella and tomato, artichokes and anchovies, olives and peppers…
Soups and purees are two of my favourite dishes. To make them an even tastier, one-course dish, I serve them with a shower of delicious, gluten-free croutons: in summer, on gazpacho and courgettes and mint puree; in winter, on pulse soups or vegetable puree.
Values expressed for 100 gr. of product:
|energy||455 kcal /1905 kJ|
|- of which sugar||2,60 g|
|- of which saturates||4,90 g|