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Gluten-Free Cheesy Rolls

By: Unknown
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks


100g rice
40g buckwheat
20g chia seeds
40g tapioca starch (or arrowroot)
1.5 tsp fennel seeds
2 eggs
1 egg white
300g milk, milk substitute, or just water
40g butter
1/2 tsp fine sea salt (if using coarse, add in with grains at the start)
1 tsp baking powder
200g feta, cut into 2cm cubes
100g gouda, cut into 2cm cubes


1) Preheat oven to 200 degrees celsius. Choose your baking implement – silicon cupcake moulds, muffin trays, individual ramekins… This mix will make approximately 15 rolls. Grease your moulds/tin/ramekins.

2) Weigh rice, buckwheat, chia seeds, tapioca starch and fennel seeds into TM bowl. Mill for 1 min on speed 9. Set aside.
3) Place eggs, egg white, milk/water, butter and salt in TM bowl. Mix for 2 minutes, 37 degrees, speed 5.
4) Add flour mix and baking powder, mix form 1 minute on speed 5.
5) Add the cubed cheeses. Set dial to closed lid position, and pulse on turbo 3-4 times.
6) Divide the mixture up between moulds and bake in the preheated oven for 20 minutes until the tops are golden brown.

7) They will sink on cooling, don’t despair. The centres are squishy and satisfying!

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