Success! I never thought I'd be able to bake real rolls again. You know the kind. They are crispy on the outside, soft and light inside. This recipe is the best I've found. An excellent one from Ellen Brown's Gluten Free Holiday Baking. You know when you start baking and think, "Yeah right, these will never look like the picture in the book". Well, they actually did, fluffed up perfectly. You could hear my hoots and hollering from across the house as they rose into perfect little balls of cheesiness. Yes, I used the word cheesiness. And that cheese flavor is even better toasty with some butter. You'll think you died and went to gluten-free heaven.
- 1/2 cup butter (1 stick)
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 minced garlic cloves
- 2 cups tapioca flour
- 2 large eggs (room temperature)
- 2/3 cup grated Parmesan cheese
- black pepper, to taste
I used my new silicone baking mat instead of parchment paper to line a baking sheet. Preheat your oven at 375 degrees.
Boil ingredients up to garlic, don't forget to stir and don't burn your milk! Then remove from heat and add in tapioca flour. Bring pot back to stove and reheat, mixing the whole time for about 2 minutes.
Let cool for a few minutes before plopping the dough into your food processor. Use the steel blade, not the bread making blade, and add eggs. Then once incorporated, add cheese and pepper. Mix again.
Begin making your pao balls. Wet a soup spoon under cold water and drop about a 2 tablespoon amount of the dough onto your baking sheet. Continue.
Bake for 18-20 minutes. Enjoy warm with butter.
Can be frozen.