Everyone has been so helpful and concerned about our little family since the whole "Celiac crisis" took place and I am so grateful for good people who really care.  Like my amazing neighbor - who just so happens to be an accomplished chef, who caters at places like the Sundance Film Festival in Park City, Utah.  She came over one afternoon with a miniature tea set for my girls to play with, her youngest son for my son to play with, and ready to teach me how to make these super yummy and addictive tapioca rolls.  These gluten free, dairy free little guys go fast in this house, especially when I season them up to taste like the cheddar bay biscuits at Red Lobster!  The tapioca flour gives the inside a gooey cheesy effect that is so good!

 

1 -1/4 cup milk (almond or rice milk)

1/2 cup extra virgin olive oil

1 1/2 tsp. sea salt

 

3 cups tapioca flour (also called tapioca starch)

1/2 cup amaranth flour or coconut flour

2 eggs, tempered

1 clove garlic, grated or finely minced

Fresh herbs, about 3-4 leafs or sprigs of each or any other combination you'd like, chopped:

thyme, parsley & basil

 

Heat milk, oil, and salt in a small sauce pan.  Bring to a boil and immediately pour over tapioca and amaranth flour. Temper eggs in a little of the boiled milk combo before adding to the bowl.  You don't want scrambled eggs in your rolls.  The dough should form into a sticky ball and don't worry if it takes the eggs a minutes to be incorporated, just keep stirring switching to a fork if that helps.  Stir in the garlic and chopped herbs.

 

 

Put the dough into the fridge to cool. It will thicken more as it cools.  Preheat oven to 400.  After it's cooled drop by the heaping tbsp. onto a lightly greased baking sheet or into a mini muffin tin.  Bake for about 20-25 minutes or until the top is slightly golden brown and has formed a crust.  The inside will still be a little gooey, but that's okay.  They're best eaten right out of the oven.  If you won't eat them all in one sitting, then freeze the rest.

 

Enjoy!