These are light and fluffy and full of flavour. And best of all they are gluten free.

Ingredients

• 1 cup of whole milk
• 1 egg
• 1/2 cup of vegetable oil
• 1/4 teaspoon salt
• 2 cups of tapioca flour
• 5 ounces or 1 cup of grated Parmesan cheese

Directions

1. Add egg, milk, vegetable oil and Parmigiano Reggiano cheese in a blender and mix for 10 seconds. Turn off blender
2. Add the baking powder, salt and tapioca flour
3. Blend for 30 seconds
4. Pour batter into sprayed muffin tins (I use large size muffin tins). You can also make mini buns by using a regular muffin tin.
5. Bake at 400 F. degrees for 20-25 minutes or until golden grown on top
6. Store cheese rolls in an air proof container or zip bag for up to 5 days.

Note: If you are lactose intollerant, natural Parmigiano Reggiano have only a trace of lactose and can be digested by many people with lactose intolerance.

Enjoy