These very moreish snacks are great on their own, with a dip or with a meal. They are gluten free making them perfect for those who want a bread roll substitute.
METHOD
- Preheat oven to 170C Fan forced Steam assist 25% moisture or Low level steam
- In a large bowl place the tapioca flour and salt, and in another bowl mix the egg with the 2 cheeses
- Put milk and oil into saucepan and heat until it starts to simmer, and then pour hot liquid into tapioca.
- Use a wooden spoon to mix the hot liquid and tapioca to a rough crumbly mixture.
- Leave to cool for a few minutes, then add the cheese egg mixture and use your hands to bring the dough together and knead lightly until fairly smooth.
- Roll dough into balls or oval shapes and place on a baking paper lined tray.
- Cook for 20-25 minutes or until golden.
- Finished breads should be crispy on the outside but still slightly gooey in the middle.
- Serve warm or cold
- Dough can be frozen in raw ball shapes and cooked from frozen if desired. Add 5-10 minutes to the cooking time.
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Ingredients
220g Tapioca Flour
1 tspn salt
½ c grated parmesan cheese
1 ½ c grated tasty cheese
1 egg (size 7)
½ c milk
4 T olive oil
