Against The Grain Rolls-Copycat Recipe

We are so thrilled when we found Against The Grain Gourmet rolls! Living grain free has obstacles when it come to bread. We have tried other grain free breads made from cassava flour and coconut flour but nothing compares to these deliciously cheesy grain free rolls.

Here at Sprouted Roots we knew we could make a copy cat version of these rolls. So we went to work in our test kitchen and came up with a great recipe!

Against The Grain Rolls Copycat Recipe- Grain Free!

The is a copycat recipe of the Against The Grain rolls

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Prep Time 10

Cook Time 30

Servings 6 people

Equipment

Food Processor
Oven

Ingredients

2/3 cup mozzarella cheese low moisture, shredded
1/4 tsp salt
2 large eggs
3 tbsp olive oil
2 1/2 cups tapioca flour
2/3 cup milk

Instructions

Preheat oven 375 degrees F. Line baking sheets with parchment paper and set aside.
Add the mozzarella cheese, salt, eggs, and olive oil to the food processor and process for about 30 seconds.
Add the tapioca flour and half of the milk slowly through the shoot while it is processing. Process for 2 minutes. Add the rest of the milk and process for 1 more minute.
The dough will be really sticky so dust the top and a spatula with tapioca flour.
Pour the dough onto saran wrap, wrap it up and refrigerate for at least a half hour.
Remove the dough from the refrigerator and place on a mat dusted with tapioca flour. Flour your hands and add some tapioca flour on top of the dough and form a ball. Cut the ball in half and make 3 more balls from each half.
Shape each ball into a 1/2 inch round disk. Place the disks onto the prepared baking sheet about 2" apart.
With a sharp knife score each disk in a cross on top about 1/8 inch deep.
Place in preheated oven and bake for 20 minutes.
Quickly open the oven door and slice a small hole on top of each roll to allow steam to escape. Close the door and cook for another 5-10 minutes to brown.
Remove from oven, slice and serve.