Tuesday, September 10, 2013

Gluten Free Tapioca Cheese Rolls

The Gluten-Free Goddess strikes again!  My friends Brittany & Jen came over for a dinner feast last week and made these AMAZING gluten free rolls.  They were beautifully light, fluffy, cheesy, garlicky, and super simple.  Plus, they're made in a mini-muffin tin so you feel less guilty about eating, oh, say 8 of them.  I can never believe how delicious gluten free can be, but this girl is making me a believer.  I snapped some action shots while she was cooking, because I just do that sort of thing.  Here's how we made it:

Gluten Free Tapioca Cheese Rolls

(makes about 36 mini-rolls, 1 WW point each)
- 1/3 c. olive oil
- 2/3 c. skim milk
- 1 egg
- 1/2 c. grated parmesan cheese
- 1 t. salt
- 1 1/4 c. tapioca flour
- 1/4 c. cornstarch
Serving suggestions:  garlic butter/spread, tomato jam


1.  Preheat oven to 400 degrees.  In a blender, combine wet ingredients first and stir a bit until just mixed.

forgive my messy counters,
life happens

2.  Add dry ingredients, and blend well, scraping sides of the blender in between.  (it will be runny - that's why they're so fluffy!)

 that might be a glass of wine in the background
who doesn't love cooking with wine?

3.  Spray a mini muffin pan with cooking spray.  Pour batter into the tins and bake at 400 for 15-20 minutes.

we topped them with a little garlic spread
they were also great with my homemade tomato jam

here's (part of) our feast!
goat cheese risotto, tomato salad, and tapioca cheese rolls

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