How toGluten Free Cheese Buns
10 steps
Tapioca starch, grated cheese, grated Parmesan, egg, unsalted butter, water, kosher salt
1
Bring to a boil: 3/4 cup water, 1 TBsp butter, 1 tsp salt (depending which cheese you’ll need more)
2
In a bowl, mix 250g tapioca starch and boiling mixture. Stir with a fork until all is rehydrated.
3
The mixture looks gluey - it’s ok. It’s this “gelatin” aspect that helps this GF bun to exist.
4
Add 200g any grated cheese + 50g Parmesan cheese while starch is still warm. Use your hands to mix.
5
Some cheese will melt and start binding the dough. Any added cheese it’ll be the bun’s flavour.
6
To bind the dough add 1 egg and mix it all using your hands. It’s squashy at first but it’s worthy!
7
When dough comes together bread is ready to bake. Divide dough in balls to bake (about 16).
8
Arrange them in a lined baking tray and bake at 400F (200c) for 25-30 min or until golden on top.
9
You can freeze unbaked dough balls but these cheese rolls must be eaten on the same day. Enjoy! :)
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