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!
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.
Per Serving: 302 calories; protein 17.3g; carbohydrates 31.9g; fat 11.7g; cholesterol 129.8mg; sodium 864.9mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.