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!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step: 2
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.
Step: 3
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.
Step: 4
Bake rolls in the preheated oven until golden, 15 to 20 minutes.
NUTRITION FACT
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.
