I’m always looking for gluten-free options for loved ones with celiacs. This is the perfect recipe for them. This delicious bread is crispy on the outside, and soft & cheesy on the inside.
This gluten-free bread makes for a perfect breakfast, brunch, snack, or anytime you’re craving a savory treat! Traditionally, it’s made with tapioca flour, but I couldn’t find any, so I made my own version using rice flour and they turned out great! Some people like to make these with potatoes. You can test these different starch substitutes and go with the one you like best.
This bread has a beautiful crusty exterior and a chewy inside. I use cheddar cheese and mozzarella cheese to make mine. Any cheese would work in the recipe. The flavour of the bread changes based on the kind of the cheese used. I did make a batch with parmesan and did not enjoy it as much. The texture of this bread is so airy, light and moist, you will love it!
INGREDIENTS:
1 large egg
1 cup of whole milk
1 cup of rice flour
1/4 cup of vegetable oil (I use extra virgin olive oil)
1/2 teaspoon of salt
1 cup of grated cheese (I use a mix of mozzarella & cheddar)
STEPS:
Preheat your oven to 375°F. Grease your muffin tin with cooking spray. I recommend using a silicon muffin tray.
In your blender, add the egg, milk, flour, oil, salt, and cheese.
Blend until the mixture looks smooth, not clumpy (this will take about 1 minute).
Pour the mixture in the greased muffin tin. Try to fill each cup about three-quarters of the way.
Place the muffin tin in the oven, and bake for 18 minutes, until they’re slightly golden brown and a bit puffy. (If you’re using a silicon muffin tin, place it on a baking sheet before putting it in the oven, this provides more stability).
Bon appétit! Enjoy!
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