Tapioca starch, grated cheese, grated Parmesan, egg, unsalted butter, water, kosher salt
Bring to a boil: 3/4 cup water, 1 TBsp butter, 1 tsp salt (depending which cheese you’ll need more)
In a bowl, mix 250g tapioca starch and boiling mixture. Stir with a fork until all is rehydrated.
The mixture looks gluey - it’s ok. It’s this “gelatin” aspect that helps this GF bun to exist.
Add 200g any grated cheese + 50g Parmesan cheese while starch is still warm. Use your hands to mix.
Some cheese will melt and start binding the dough. Any added cheese it’ll be the bun’s flavour.
To bind the dough add 1 egg and mix it all using your hands. It’s squashy at first but it’s worthy!
When dough comes together bread is ready to bake. Divide dough in balls to bake (about 16).
Arrange them in a lined baking tray and bake at 400F (200c) for 25-30 min or until golden on top.
You can freeze unbaked dough balls but these cheese rolls must be eaten on the same day. Enjoy! :)