Against the Grain Gluten-Free bread rolls copycat recipe
 
 
My slightly adapted version of Against the Grain gluten-free bread rolls.
Author:
Serves: 6 rolls
Ingredients
  • 2½ cups (Vitacost brand) tapioca flour
  • 1¼ cups (tamped on counter) shredded low-moisture mozzarella cheese
  • 3 Tablespoons liquid coconut oil
  • 2 eggs, room temperature and beaten
  • ½ teaspoon sea salt
  • ½ cup + 2½ Tablespoons milk (I believe this is around 5 oz but don't have a scale)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees while you wait.
  5. 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.
  6. 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!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/02/16/against-the-grain-gluten-free-bread-rolls-copycat-recipe/