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| Gluten-Free Cheesy Ciabatta Rolls |
"A great gluten-free dinner roll that can be put together in no time. If you're going to get in to gluten-free baking, tapioca flour is going to be one of your best friends. It has great texture and weight, making a fantastic wheat substitute. In this recipe notice we don't even need a binding agent like xanthan gum? That's the beauty of using cheese!"
Ingredients :
- 2 eggs
- 1/4 teaspoon sea salt, or more to taste
- 2 cups finely shredded mozzarella cheese
- 1 cup tapioca flour, plus more for dusting
- 1 tablespoon baking powder
- 2 tablespoons milk, or as needed
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk eggs and salt together in a large bowl with a fork. Stir in mozzarella cheese. Sift tapioca flour and baking powder together over cheese mixture; mix well until cheese softens into the eggs and flour. Add enough milk to make a moist, slightly crumbly dough.
- Dust your work surface with tapioca flour. Scrape dough out of the bowl and knead gently until it begins to feel smooth, about 3 minutes. Shape dough into a log; divide into 4 equal pieces. Carefully roll the pieces of dough under your cupped fingers until round. Transfer to the lined baking sheet.
- Bake rolls in the preheated oven until golden, 15 to 20 minutes.
Notes :
- Adjust the amount of milk you use based on the consistency of the dough: if the cheese you use is fresh, you may not need to add any milk. If the cheese was pre-shredded, it might have lost too much moisture and you will need to add it.
- Since there is no 'gum' used in this recipe, the dough will be fragile. You won't be able to really dig in to it like you would with traditional hand-kneaded bread recipes. Just work it until it's smooth.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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