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Easy Gluten-Free Cheese Bread Rolls

These Cheese Bread Rolls are crisp on the outside, chewy in the middle and utterly irresistible. They are made with tapioca flour so are naturally gluten-free.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Bread
Cuisine: Brazilian
Servings: 9 rolls
Calories: 212kcal


  • 240 g tapioca flour
  • 180 ml whole milk
  • 60 ml olive oil
  • 1 egg medium
  • 1 teaspoon salt
  • 80 g mozzarella cheese cubed
  • 40 g cheddar cheese cubed


  • Pre-heat oven to 190°C/ 170°C fan/ gas mark 5.
  • Grease 9 holes of a standard muffin tin.
  • Place all the ingredients into a blender and blend on high until smooth.
  • Pour the mixture into 9 muffin tin holes, filling almost to the top.
  • Bake for 20 minutes until golden.
  • Remove the rolls from the tins straightaway onto a cooling rack.
  • The rolls are delicious eaten directly from the oven.


  • You can place your blender jug on the scales and weigh all the ingredients directly into the blender. It makes for very low key washing up when you're done.
  • The rolls are best eaten straightaway but are good up to a day.
  • If you can’t manage all the rolls within the day then keep in an airtight tin and re-heat in an oven for 10 minutes at 190°C/ 170°C fan/ gas mark 5.


Calories: 212kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 357mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 163IU | Calcium: 102mg | Iron: 1mg