One holdover from the gluten-free bakery days that I actually like are these tapioca buns. I’m sure that the appeal of these for me is the fact that a good percentage of these is comprised of cheese. I’ve used just about every type of hard cow’s milk cheese – Cheddar, Jarlsberg, Gouda (smoked Gouda, even!) – to make these tasty little buns and they come out great every time.
I often make these in a shallow pan intended to make whoopie pies (which, interestingly enough, I have never made in these pans) to make something resembling a small sandwich roll, but if you make them in a mini muffin pan, you get some really cute dinner rolls. They have kind of a funny texture, especially when warm, like the sensation of biting into raw dough. For that reason, I serve them after they’ve cooled off.
They couldn’t be easier to make – try them out!
- 170 g tapioca flour
- 66 g your favorite cheese, grated
- pinch of salt
- 1 egg
- 2/3 cup milk, buttermilk, even thinned out yogurt would work in a pinch
- 1/3 cup olive oil (please make it extra virgin and use the highest quality in your pantry)
Preheat your oven to 400 F. Use your food processor to finely chop whichever cheese you’ve settled on. Add tapioca flour and other ingredients to processor bowl. Spin for 30 seconds or until everything comes together in a batter. Portion out into appropriate pan and bake for 20 minutes. Cool completely and serve. Easy dinner rolls!
Again, the cheese is probably what brings me back time after time, but they serve in a pinch to give me something bread-like when I don’t have anything else or time to pull a batch of yeast rolls together.
So, an olive branch to the grain-free, gluten-free camps, but from here on out, it’s all-out war. I’m bringing out the big guns for next time.