Our retreats, both group and personal, often include guests with specific dietary restrictions. We support them, trying our best to accommodate the needs of those concerned—and it broadens the scope of our menu planning and recipe research.
We’re discovering all kinds of recipes—gluten-free, dairy-free, vegan, vegetarian, and more. I’ve selected a gluten-free recipe, which is a proven winner with our Sisters that need gluten-free foods. We find these hot rolls fresh out of the oven are eagerly received by non-gluten-free Sisters as well! They’re easy to make and taste fantastic when hot and crispy, a little chewy inside, and with a generous dollop of butter!
SERVINGS242 inch puffs
CHANGE SERVING SIZE2 inch puffs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp salt
- 2 cups tapioca flour
- 2 large eggs
- 1 cup fresh parmesan cheese + extra if desired
- Set oven at 450 degrees
- Combine milk, oil, and salt in a saucepan; bring to a gentle boil, stirring occasionally, and remove from heat as soon as you see big bubbles coming through the milk.
- Add the tapioca flour and stir with a wooden spoon until all the flour is blended; it will be sticky and gelatinous.
- Transfer the dough to a mixing bowl, and let cool for a few minutes. Then with the paddle attachment, beat for a few minutes.
- Beat the eggs in, one at a time, on medium speed
- Beat in the cheese until fully incorporated; dough will be sticky and stretchy.
- Scoop the dough with a medium-size ice-cream scoop, dipping it in warm water between scoops, spacing them about 2 inches apart on a cookie sheet lined with baking, parchment paper.
- Place in oven, and immediately turn the oven down to 350 degrees. Bake for 15 minutes until puffed, outsides are dry and crispy; rotate pan and bake another 10 minutes, and bottoms are golden brown, and the tops not too golden.