This recipe has many variations I've seen and tried over the years, yet none have matched the original's quality. I've made a few minor tweaks, but when something is already good, there's little reason to alter it.
These resemble small rolls, about the size of those from a mini muffin pan, and their taste is similar to a mini roll as well. I find they taste like white rolls, despite the recipe's suggestions. I prefer them the next day when they've softened a bit—they remind me of soft white bread, although I haven't actually eaten bread in many years, so I can't be certain.
Ideas, Advice and Suggestions
Low-fat milk – Fresh or long life both work fine I haven’t
tried with milk alternatives but suspect it will affect the viscosity of the batter
which is a little temperamental. You can used Full cream milk but, I prefer using
low-fat milk because I think I get a better end product.
Large egg – Any size egg will work
Sunflower oil – I have tried with various types of
oil Olive oil, Canola oil and blended oil and there has only been 1 that did
not work I used a blender oil with Soybean oil in it and the batter went extremely
thick and the end result tasted strange
Tapioca flour/starch – It must be tapioca starch not
cassava flour. Tapioca starch has a specific consistency that you need for these
Cheese Breads
Cheddar and/or mozzarella cheese – I have tried many
different cheeses and most have worked but I would say the milder cheeses work
the best Mozzarella and Cheddar
Finely grated parmesan cheese - you can leave this
out if using full cream milk it helps with the flavour
Buttermilk -
you can leave this out if using full cream milk it helps with the flavour
Gluten-free Cheese Bread
Preparation Time: 5 min
Cooking Time: 20 min
Total Time: 25 min
Servings: 24
Level of Difficulty: Easy
The Origin of the Recipe: everydayeasyeats.com
Diet: Gluten-Free
This Gluten-free Cheese Bread recipe is so easy to make. Learn how to make homemade grain-free and gluten-free cheese puffs with this effortless recipe.
Ingredients
- 2/3 cup low-fat milk
- 1 large egg
- 1/3 cup sunflower oil
- 1 ½ cups tapioca flour/starch
- ½ cup shredded cheddar and/or mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon finely grated parmesan cheese
- 1 tablespoon Buttermilk
Instructions
- Preheat the oven to 400°F/200°C. Grease two 12-cup mini-muffin pans.
- Add all of the ingredients to a blender in the order listed and blend until smooth. Use a spatula to scrape down the sides of the blender, to ensure that all of the ingredients are evenly incorporated.
- Pour the batter into the prepared mini-muffin pans, filling up each cup until about 3/4 full.
- Bake for 18-20 minutes, or until puffed up and golden brown. Remove from the oven and allow to cool slightly on a wire rack. Serve warm.