Gluten-Free Cheesy Ciabatta Rolls

Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

By The Natural Ginger
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • 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.

Tips

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
301.5 calories; 17.3 g protein; 31.9 g carbohydrates; 129.8 mg cholesterol; 864.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Waleed Al
Rating: 4 stars
07/26/2018
I have made this reciepe but with some tweaks: Almond flour or meal Sliced green and black olives Slices cherry tomatoes Dried oregano Garlic butter Eggs Cheddar cheese Milk if needed. Mix all and lay on a pan into oven. Turned out Ciabata style. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Waleed Al
Rating: 4 stars
07/26/2018
I have made this reciepe but with some tweaks: Almond flour or meal Sliced green and black olives Slices cherry tomatoes Dried oregano Garlic butter Eggs Cheddar cheese Milk if needed. Mix all and lay on a pan into oven. Turned out Ciabata style. Read More
Waleed Al
Rating: 4 stars
07/26/2018
I have made this reciepe but with some tweaks: Almond flour or meal Sliced green and black olives Slices cherry tomatoes Dried oregano Garlic butter Eggs Cheddar cheese Milk if needed. Mix all and lay on a pan into oven. Turned out Ciabata style. Read More
Buckwheat Queen
Rating: 4 stars
12/03/2015
This is an easy and pretty tasty solution to your bread needs if you are gluten free. It almost tastes like a cheese omelette but the texture is like a soft bread roll. I took heed of the submitter's notes because I used real - Italian - fresh mozzarella and think this may have influenced the outcome drastically-so keep this in mind if your are using low moisture mozzarella. Apart from the taste being quite nice the mixture was influenced by the amount of liquid in the mozzarella (no I'm not talking about the liquid it swims in that should be drained off first). American fresh mozzarella has a considerably lower moisture than the real stuff. So not only did I not need ANY milk but I ended up having to add about 1/4 cup of tapioca starch just to make it workable. I made a half batch and cut it into two ciabatte. They melted into a puddle once they got into the oven. So maybe chilling the dough first would be a good idea. They took the whole 15 minutes to cook. Next time I will chill the dough I will make them into 4 little balls instead of 2 loaves and add some rice flour (maybe 1/4 cup for a half batch) to keep it from being so chalky in the end. But this is with my very liquid cheese. This recipe would make awesome soft bread sticks to use at your next get together because they hold up to dipping and are really quite delicious. And they whip up in no time. Can't go wrong here. Thank you for the recipe. Read More
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