These cheesy gluten free bread rolls have a great texture and weight. In this recipe, you don't even need a binding agent like xanthan gum - that's the beauty of using cheese!
The Natural Ginger
1 person made this
1/4 teaspoon sea salt, or more to taste
225g finely grated mozzarella cheese
135g tapioca flour, plus more for dusting
1 tablespoon baking powder
2 tablespoons milk (see note)
Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 200 C / Gas 6. Line a baking tray with parchment.
Whisk eggs and salt together in a large bowl with a fork. Stir in grated 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 tray.
Bake ciabatta rolls in the preheated oven until golden, 15 to 20 minutes.
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 bought already grated, it might have lost too much moisture and you will need to add it.