One thing you learn quickly when going gluten-free is that good bread is hard to find. I’ve tried many expensive store bought breads and recipes with mixed results. The recipe below is the best by far.
These rolls are great for your summer cook outs. They can withstand a burger and all the the extras!
16oz block of mozzarella cheese at room temperature (whole milk, low moisture)
1 cup (less 2 tbsp) brown rice flour
1 cup (plus 2 tbsp) tapioca flour
2 large eggs
2 tsp double acting baking powder
1/2 tsp kosher salt
1/2 tsp sugar
Preheat oven to 350. In a large bowl, shred the mozzarella cheese – I just break it into little pieces with my hands. I find that every batch of cheese has a different salt level. If you don’t taste the salt at all, you may want to add slightly more to the recipe (not more than 3/4 tsp total.)
Add all of the remaining and incorporate together with your hands. You will have a thick, dry dough. Divide into 6 equal balls and flatten slightly.
If you have the time, cool in the refrigerator on a cookie sheet for 10 minutes. This will help them rise a little, but they are still good if you skip this step.
Bake on a cookie sheet for 25 minutes or until the tops are golden brown.
Allow to cool at least 10 minutes. To store, place the completely cooled rolls into a freezer bag and freeze. Do not store in the refrigerator or at room temperature. To reheat from frozen, place in the microwave for 20-25 seconds.