Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 rolls
- 1 cup tapioca flour PLUS extra for dusting (see note)
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1 teaspoon dry active yeast (optional - adds flavor)
- 8 ounces finely shredded cheese (I used Marble Jack cheese)
- 2 large eggs
- 3 tablespoons milk or cream
- Note: alternative gluten-free flour blend: 3/4 cup PLUS 2 tablespoons tapioca flour PLUS 2 tablespoons buckwheat flour
Line a large baking sheet with parchment paper, a silicone baking pad or lightly grease.
Place tapioca flour, gluten-free baking powder and salt in the bowl of a food processor. Pulse to blend. Add shredded cheese and pulse to blend. Add eggs. Pulse to blend. Add milk or cream and pulse until the mixture forms a ball.
Dust a large cutting board with extra tapioca flour. Scrape the dough on the board and knead until smooth. If the dough is sticky dust with a small amount of tapioca flour. Form a ball out of the dough. Cut in half. Cut each half in half again. Cut each piece in half one more time and you will have 8 pieces of dough.
Dust the board with a small amount of tapioca flour and roll each piece of dough into a ball with your hands. Place dough balls on prepared large baking sheet - evenly spaced. Cover with a clean dish towel and set in a warm location for 30 minutes.
Preheat oven to 375° F / 190° C
Bake rolls in preheated oven for 20 to 25 minutes or until tops are golden brown and a digital thermometer inserted into the middle of a roll reads 205 degrees F. Cool on rack. Serve warm.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.