For some, eating gluten-free has become a fad, but it is a necessity for those who have a sensitivity to gluten. Gluten-free ingredients have come a long way in the past few years and are often available at your local grocery store. This month, one reader submitted her own gluten-free flour mix. We used it in all recipes calling for flour and were pleasantly surprised how it lacked the grit common in many gluten-free bakery items. Give these recipes a try – we think you’ll agree.
- 1 cup tapioca flour/starch
- 1 teaspoon baking powder
- 2 cups shredded cheddar or Monterey jack cheese
- 2 eggs
- Preheat oven to 350 F.
- In large bowl, whisk tapioca flour and baking powder together.
- Stir in eggs and cheese.
- Knead dough in bowl (it will be sticky) to incorporate the cheese thoroughly.
- Divide into 8-10 pieces of dough and drop on parchment paper covered baking sheet leaving room for each to spread.
- Bake 13-15 minutes until done but not brown. You want them soft and tender. These can be eaten as rolls or used as buns.