Brazilian Cheese Bread Rolls
These delicious bites are made with tapioca flour, making them naturally gluten free!
From The How Can It Be Gluten Free cookbook by America's Test Kitchen.
From The How Can It Be Gluten Free cookbook by America's Test Kitchen.
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2 c (8 oz) tapioca flour
4 oz (1 c) shredded extra-sharp cheddar cheese 2 oz (1 cup) grated Parmesan cheese 2/3 c whole milk 1/3 c olive oil 2 large eggs 1 tsp salt |
Adjust oven rack to the middle position and preheat oven to 375°F. Spray mini muffin trays with non-stick spray.
Process all ingredients together in a blender until smooth. Pour about 2 tbsp batter in each mini muffin cup (they will be almost full). Bake until the rolls are golden and puffy, 17 to 20 minutes. Let cool in tin for 3 minutes then remove and serve. Makes 30 - 36 rolls. |
Notes:
- Tapioca flour is also called tapioca starch. You will need a mini muffin pan to make these rolls.
- These rolls freeze very well. To reheat, place on a cookie sheet and warm at 325°F for 10 to 15 minutes.