Cassava Cheese Bread Rolls
Pillowy, chewy cheese rolls made with tapioca flour for a naturally gluten-free treat inspired by Colombian pandebono and Brazilian pao de queijo. The crisp shell gives way to a stretchy, cheesy interior that is irresistible warm from the oven.
Ingredients
- 2 cups tapioca flour (also sold as tapioca starch)
- 2 cups shredded low-moisture mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese, finely grated
- 2 large eggs
- 1/4 cup whole milk
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
Instructions
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1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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2
In a large bowl, combine 2 cups tapioca flour (also sold as tapioca starch), 2 cups shredded low-moisture mozzarella cheese, 1/2 cup grated Parmesan cheese, and 1/2 tsp salt. Mix until the cheeses are evenly distributed throughout the flour.
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3
Add 2 large eggs, 1/4 cup whole milk, and 2 tbsp melted unsalted butter to the flour-cheese mixture. Mix with a fork, then use your hands to knead until a soft, slightly sticky dough forms. If the dough is too sticky to handle, let it rest for 2 minutes; the tapioca flour will absorb moisture.
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4
Divide the dough into equal portions and roll each into a smooth ball. Place them 2 inches apart on the prepared baking sheet.
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5
Bake for 18 to 22 minutes, until the rolls are puffed, lightly golden on the outside, and hollow-sounding when tapped on the bottom. Serve warm.