Oh yum. These make a delicious addition to any meal and you could say they are naturally gluten free because this particular kind of roll that is made in Brazil is made without gluten there. This recipe comes from the Our Best Bites blog and can be found HERE. I love their recipes and often I'll find one like this that is quick, easy, and gluten free naturally!
The type of flour you'll need for this is tapioca flour (or tapioca starch). I've seen it in every grocery store I go to or for SURE in a natural foods store like Whole Foods, etc. In the regular grocery store I usually see it in the baking section with other flours made by Bob's Red Mill. It looks like this:
Everything else in the recipe is very common and you probably have in your fridge right now! And what I love the most about this is that it is so so easy! Stick ingredients in your blender, and then pour into a mini-muffin tin. Without further ado:
-1 large egg
-1/2 cup milk
-1/4 cup canola oil
-1 cup tapioca flour
-1/2 tsp. salt
-1/4 cup grated cheddar cheese
-1/4 cup grated parmesan cheese
(add more cheese if you want to sprinkle more on top of each roll before baking!! I did this...maybe OVERdid this and they turned out delectable.)
Preheat oven to 400 degrees. Put egg, milk, oil, flour, and salt in blender and blend until smooth. Add cheeses and pulse about 2 times just to get the cheese into smaller grated pieces. Pour into greased mini muffin tin right away and fill each tin about 3/4 of the way full (I used a mini-cheesecake pan the first time I made these and they were bigger and fluffier, so either one will work).
Bake for 15-20 minutes until puffed and golden brown. You don't want them to be TOO brown on the bottom. See the difference in a picture where the original recipe is. It's best to serve them warm, but I actually enjoyed them the day after warmed up or even at room temp!