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Rolls Or Muffins - Turned Out Great!


madiva87

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madiva87 Rookie

I don't know where I picked up this recipe so I apologize for not giving due credit but I tweaked and they were great!

1 1/2 cup Rice Flour

1 3/4 cup grated mozzarella cheese (I used food processor)

2 tsp baking powder

1/2 tsp salt

2 tsp sugar

1/2 tsp onion powder

1 egg (I used egg beaters)

1 cup milk

Preheat oven to 400

Mix first 5 ingredients

Add egg and milk.

I used stand mixer to combine. I also used mini loaf pans (9 in mine). Bake for about 12 min.

The first one came out and I ate it warm with butter....so good! I sliced the rest in half length wise and will use to make small sandwiches with ham and cheese. You could also put these in a muffin pan and serve with butter as a dinner roll.

The next time I'm going to try onion flakes or rosemary. I definitely recommend these...enjoy!


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alex11602 Collaborator

I don't know where I picked up this recipe so I apologize for not giving due credit but I tweaked and they were great!

1 1/2 cup Rice Flour

1 3/4 cup grated mozzarella cheese (I used food processor)

2 tsp baking powder

1/2 tsp salt

2 tsp sugar

1/2 tsp onion powder

1 egg (I used egg beaters)

1 cup milk

Preheat oven to 400

Mix first 5 ingredients

Add egg and milk.

I used stand mixer to combine. I also used mini loaf pans (9 in mine). Bake for about 12 min.

The first one came out and I ate it warm with butter....so good! I sliced the rest in half length wise and will use to make small sandwiches with ham and cheese. You could also put these in a muffin pan and serve with butter as a dinner roll.

The next time I'm going to try onion flakes or rosemary. I definitely recommend these...enjoy!

These sound really good. I may have to try them this week, my hubby misses rolls.

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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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