COOKBOOK: Fresh - Woolworths Aug 2016
A gluten free recipe! What a delight it was to make these little beauties. So easy, so cheap, so delicious and in no time they were made. The rice flour makes these little cheese breads gluten free. If you wanted to substitute with plain flour, you cannot use the same measurements. To give you an idea, the recommendation is 14 tablespoons of rice flour equals 1 cup of plain flour.
Hope you enjoy
RECIPE
Makes 12
1 cup milk
1/2 cup olive oil Salt & pepper
2 cups fine rice flour
1/2 teaspoon of baking powder
2 eggs, whisked
60g parmesan cheese
80g grated tasty cheese, plus a little extra for the tops
100g tasty cheese, cut into 12 cubes
Preheat the oven to 200C
Take a 12-hole muffin tray and cut 12 pieces of greaseproof paper to fit into each hole. Cut them to fit into each hole with a part of the paper exposed over the hole.
Place milk and oil in a saucepan. Season with salt and pepper. Whisk until it begins to boil, then immediately remove from heat.
Transfer to a food processor. Add rice flour in batches and mix until well combined. Add baking powder snd egg. Keep mixing until smooth in texture. Add parmesan cheese and grated cheese.
Take a piece of the greaseproof paper and add 1 tablespoon in the centre. Pace the paper into the mould and softly push down into the case. Add a further tablespoon of mixture. Insert a cheese cube in the centre and sprinkle grated cheese over the top. Repeat for all. Bake in the oven for 20mins or until golden and puffed.
It’s ready to serve
