Gluten-Free Cheesy Ciabatta Rolls
The Natural Ginger
"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!"
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Ingredients30 m servings 302 cals
Original recipe yields 4 servings (4 rolls)
- 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.
- Cook's 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.
Per Serving: 302 calories; 11.7 g fat; 31.9 g carbohydrates; 17.3 g protein; 130 mg cholesterol; 865 mg sodium. Full nutrition
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