Gluten free cheese buns
Preheat oven to 375. Lightly grease or use parchment paper 2 baking sheets.
Put butter, water, milk and salt in a saucepan and heat til butter is melted and mixture comes to a boil. While mixture is heating, put 2 cups of tapioca flour in a mixing bowl.
Pour boiling butter mixture over the tapioca flour beating to combine. Beat at high speed til the mixture becomes smooth and elastic-looking. This will happen very quickly.
Beat garlic and cheese into dough til well combined.
Stick your finger in the dough. If it's uncomfortably hot, let stand for a minute or two. You don't want to cook the eggs when you add them.
With the mixer going, gradually add the beaten eggs til well combined and smooth.
Drop the mixture in 2-tablespoon balls on the baking sheets (i use muffin tins, they look like pop overs) (when i make them as pitas, i drop a large amount. It makes about 5 pitas. These can be sliced and ham placed inside for a yummy sandwich).
Bake for about 20 min til they have a freckled appearance
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 168 | ||
Calories from Fat: 69 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 60.1mg | 18 % | |
Sodium 228.3mg | 8 % | |
Potassium 29.8mg | 1 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 20.2g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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