Since giving up gluten to make my guts happy, I’ve tried plenty of gluten-free breads and confections. Some have been downright terrible (truly an affront to the senses!) while others have so many gums in them I end up with “bubble guts” for days. Mostly I just avoid substitutes entirely and stick with foods that never had flour in them to begin with. But sometimes, just sometimes I daydream of a crusty baguette to dip into a rich Coq Au Vin or a toasted roll slathered in butter and honeycomb. A friend introduced me to Against the Grain’s breads and they were delicious. Expensive but tasty and with real ingredients (no gums!! Hooray!). Lately I haven’t been able to get my hands on any of their products so that is where this recipe comes in. It’s a slight adaptation from this one from Gluten Free on a Shoestring.¬†From what I understand, her recipes are usually spot on but I just could not get it to work for the life of me and it seems like I wasn’t alone. Here is the adaptation that made these babies…

ps: this recipe is tapioca based so it has a crusty outside and slightly chewy inside. Lovely:)

pps: the brand of tapioca flour matters. I use Vitacost brand with great success (Bob’s Red Mill was a fail). Gluten free on a Shoestring also recommends Authentic Foods and nuts.com brand, which I have not personally used.

Copyright Crystal Cartier all rights reserved 2016

  • 2 1/2 cups (Vitacost brand) tapioca flour
  • 1 1/4 cups (tamped on counter) shredded low-moisture mozzarella cheese
  • 3 Tablespoons liquid coconut oil
  • 2 eggs, room temperature and beaten
  • 1/2 teaspoon sea salt
  • 1/2 cup + 2 1/2 Tablespoons milk (I believe this is around 5 oz but don’t have a scale)

~ Put first 5 ingredients in a food processor with the steel blade. Turn on then add milk very slowly while machine is running. Turn off machine and scrape down sides if necessary. Process until dough is smooth ( around 2.5 minutes in my Cuisinart). The dough will be quite slack and sticky.

~ Set a large piece of plastic wrap on top of a baking sheet. Sprinkle with more tapioca flour. Scrape dough onto it and freeze until firmer for about 10 minutes.

~ Unwrap dough and divide into 6 equal parts. Use wet hand to shape the dough into rounds. Note that this dough does not have a lot of spread so you’ll want to shape them into a real round, not a ball. Place equidistant on a baking sheet and freeze for another 10 minutes.

~Preheat oven to 375 degrees while you wait.

~ Remove from freezer and bake in center of oven for 20 minutes. Then quickly cut a small slit on the top of each roll for steam release and bake for another 10 minutes or so until golden. Note* these won’t get super golden like regular bread.

~ Remove and let cool completely. Eat fresh or slice in half, wrap individually in plastic wrap and freeze. Defrost for 30 minutes then toast in oven.

ENJOY!!!

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