Gluten-free Cheese Buns

As a little girl, I remember these delicious buns that my mom would make; she didn’t make them that often but whenever she did, they were gone in a flash because we all loved them.  It wasn’t until I was older, and would help her make them that I found out that they weren’t made with the same flour that most of our other baking was made from; it was one of the many recipes she brought with her from South America.

Although my mother and her family grew up in Uruguay, they had many friends from nearby Brazil and learned many wonderful recipes from them. I was lucky to reap some of the benefits!

Actually, I had forgotten about the buns and that they were made from tapioca starch when I initially started my gluten free diet,  I had to check with my mom and look up the ingredients to make sure that they were in fact gluten free.  These soon became a staple in our new diet.  I make them at my house at least twice a week, they go too fast around here! My daughter even has these as  burger buns when I make them a bit larger.

 

 

Gluten Free Cheese buns {Pan de Queso}

Preheat oven to 400 deg.

 

1 ½ cups tapioca flour [I use different all purpose GF flours as well]

1/3 cup olive oil

2/3 cup milk

1 egg beaten

1 1/2 cups grated Parmesan cheese

½ tsp salt

 

Blend milk, egg and oil together then add to the flour and salt the add the grated cheese .  Mix until combined, it should be similar to a quick bread batter.  I will either put them in a muffin tin with cupcake liners or on a cookie sheet spaced evenly on parchment paper.  I find that an ice cream scoop is the perfect size scoop for each bun. Bake 15-18 min until they are beautifully rounded and slightly toasted. Makes approx 12 buns. Enjoy this deliciously moist and tender bun!

 

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