Against the Grain-Style Gluten Free Rolls

By MaryEllen

This recipe for homemade Against the Grain-style gluten free rolls is just like the original. Stop paying too much for packaged gluten free bread!
This is not a bread recipe, though, like any other. It’s made of just tapioca starch/flour, eggs, milk, cheese, and oil. These rolls are chewy and cheesy, and almost remind me of popovers in texture but with a delightfully crisp and almost flaky crust.

Ingredients

• 5 ounces low moisture mozzarella cheese, shredded (packaged, shredded cheese works best)
• 2 eggs (100 g, weighed out of shell)
• 1/4 teaspoon kosher salt
• 3 tablespoons (42 g) neutral oil (grapeseed, canola, vegetable all work fine)
• 2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling
• 5 to 7 fluid ounces low fat or whole milk

Details

Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set it aside.

Add all ingredients except milk to food processor in the order listed, then add about 1/4 cup milk. Process with chute open for about 2 minutes. Add more milk very slowly until the mixture comes together. Add between 5 and 7 fluid ounces of milk, depending upon the moisture in your other ingredients. Process for at least another minute. The dough will be very sticky and, when scooped with a silicone spatula, should fall off of it in a clump. The dough should not be dry and will firm up as it chills. Transfer the dough to a large piece of plastic wrap, wrap tightly and chill for at least 30 minutes. To hurry it along, you can place the dough on a plate or small cutting board and chill it in the freezer. It will not freeze solid.

Remove the dough from the freezer and unwrap the plastic. Sprinkle a flat surface generously with tapioca starch, place the dough on top and sprinkle it with more tapioca. Using a bench scraper or sharp knife, divide the dough into 6 equal parts. With hands that have been dusted lightly with tapioca flour, gently shape each piece into a round then flatten into a disk about 1/2-inch tall, sprinkling with more flour as often as necessary to prevent sticking. Place the rounds about 2 inches apart on the prepared baking sheet. Using a sharp knife, score each roll twice on top at a 45° angle, about 1/8-inch deep. Place the baking sheet in the center of the preheated oven and bake for 20 minutes. Working quickly, open the oven and slice a small hole in the top of each roll to allow steam to escape. Close the oven door and continue to bake until lightly golden brown all over and firm on top, another 5 to 10 minutes depending upon the moisture in your raw dough.

Remove from the oven and allow to cool briefly before serving. Allow any leftover rolls to cool completely before slicing in half, then wrapping them tightly and freezing. Defrost at room temperature for 30 minutes before toasting and serving, or defrost in the microwave and serve warm.