Gluten-Free Dinner Rolls with Kalamata, Basil, and Feta
Equipment
- oven
- 1 mini muffin tin
- 1 blender
- 1 spatula
Ingredients
- ⅓ cup vegetable oil
- 1 large egg at room temperature
- ⅔ cup milk (slightly warm, preferably)
- 1-½ cups tapioca flour or manioc starch
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ cup feta cheese crumbled
- 3 tablespoons pitted chopped kalamata olives
- 2-3 tablespoons fresh basil chopped
Instructions
- Preheat the oven to 400°F. Grease a mini-muffin tin and set it aside.
- Blend all the ingredients (except the feta cheese, kalamata olives, and basil) in the blender until smooth.
- Use a spatula, if needed, to scrape down the sides of the blender so that everything gets blended well. Stir in the crumbled feta cheese, chopped olives, and basil with a spatula or wooden spoon.
- Pour mixture into the greased tin and wipe clean any excess or drips. Bake in the oven for 13-15 minutes or until the whole batch is puffy and just lightly golden.
- Remove gluten-free dinner rolls from the oven and let cool a bit on a rack for a few minutes before serving. Serve cheese rolls warm by themselves, or with savory spreads or butter. Enjoy!
Recipe Notes
Nutrition
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