Gluten-Free Tapioca Rolls (Against the Grain Copycat)

Instructions

1. Preheat Oven & Prep Pan
   Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Blend Base Mixture
   In a food processor, add cheese, eggs, salt, and oil. Pulse until blended. With the motor running, slowly add about ¼ cup milk until smooth.

3. Add Tapioca Starch
   Add tapioca starch in batches while mixing. Add the remaining milk as needed until you get a smooth, sticky dough.

4. Chill the Dough
   Wrap dough tightly in plastic wrap and chill in the fridge for 30 minutes. This helps it firm up for shaping.

5. Shape Rolls
   Dust your surface with tapioca starch. Divide dough into 6 equal pieces and roll each into a ball. Flatten slightly into discs about ½ inch thick.

6. Bake
   Place rolls on the prepared baking sheet. Bake for 20 minutes. Quickly open the oven, cut a small slit on top of each roll to release steam, then continue baking another 5–10 minutes until golden.

7. Cool & Serve
   Let rolls cool slightly before serving. Enjoy warm, sliced, or filled like sandwich bread.

Tips & Notes

• Use good-quality tapioca starch—this makes a big difference in texture.

• Don’t skip chilling the dough; it makes handling much easier.

• Cutting a slit in the rolls during baking prevents them from collapsing.

• Rolls can be frozen after cooling; reheat in oven or toaster before serving.

Go to the next page to get the Nutrition