GF Garlic cheese buns - yum!
The best gluten free biscuit/bun recipe I've found yet. So good! I've been noshing on them all week.
*Note - I used salted butter and only a pinch of sea salt and they turned out great.
Gluten-Free Brazilian Cheese Buns
Soft, chewy Pão de Queijo rely on tapioca starch (a.k.a. tapioca flour) for their structure, and garlic and cheese for their wonderful flavor. They're gluten-free, but don't reserve them for your friends and family living the gluten-free lifestyle. These fast and easy buns will quickly become your go-to bread to serve alongside soup, or with salad or pasta.
1/2 cup unsalted butter
1/4 cup water
1/4 cup milk
3/4 teaspoon table salt or 1 teaspoon kosher salt
2 cups tapioca flour or tapioca starch (they're the same thing)
2 teaspoons minced garlic
heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese
2 large eggs, lightly beaten
Directions
1) Preheat the oven to 375°F. Lightly grease a couple of baking sheets; or line with parchment.
2) Put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. While the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.
3) Pour the boiling butter mixture over the tapioca flour, beating to combine. Beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.
4) Beat the garlic and cheese into the dough till well combined.
5) Stick your finger into the dough. If it's uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don't want to cook the eggs when you beat them in. If it seems hot but not burning hot, continue with the next step.
6) With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
7) Drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2" apart. A level tablespoon cookie scoop works well here.
8) Bake the rolls for about 20 minutes, till they have a freckled appearance (from the browning cheese), and they're beginning to color a bit. Remove them from the oven, and serve hot.
Yield: 18 to 20 buns.
http://www.kingarthurflour.com/recipes/gluten-free-brazilian-cheese-buns-recipe
*Note - I used salted butter and only a pinch of sea salt and they turned out great.
Gluten-Free Brazilian Cheese Buns
Soft, chewy Pão de Queijo rely on tapioca starch (a.k.a. tapioca flour) for their structure, and garlic and cheese for their wonderful flavor. They're gluten-free, but don't reserve them for your friends and family living the gluten-free lifestyle. These fast and easy buns will quickly become your go-to bread to serve alongside soup, or with salad or pasta.
1/2 cup unsalted butter
1/4 cup water
1/4 cup milk
3/4 teaspoon table salt or 1 teaspoon kosher salt
2 cups tapioca flour or tapioca starch (they're the same thing)
2 teaspoons minced garlic
heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese
2 large eggs, lightly beaten
Directions
1) Preheat the oven to 375°F. Lightly grease a couple of baking sheets; or line with parchment.
2) Put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. While the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.
3) Pour the boiling butter mixture over the tapioca flour, beating to combine. Beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.
4) Beat the garlic and cheese into the dough till well combined.
5) Stick your finger into the dough. If it's uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don't want to cook the eggs when you beat them in. If it seems hot but not burning hot, continue with the next step.
6) With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
7) Drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2" apart. A level tablespoon cookie scoop works well here.
8) Bake the rolls for about 20 minutes, till they have a freckled appearance (from the browning cheese), and they're beginning to color a bit. Remove them from the oven, and serve hot.
Yield: 18 to 20 buns.
http://www.kingarthurflour.com/recipes/gluten-free-brazilian-cheese-buns-recipe