1 large egg
1/2 C milk
1/4 C canola oil
1 C tapioca flour (sometimes labeled tapioca starch)
1/2 t salt
1/4 C grated cheddar cheese
1/4 C parmesan cheese
Add any herbs for extra flavoring! ie) rosemary, garlic powder, oregano...
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheese and pulse 2 times. Immediately pour batter into a mini muffin tin (sprayed lightly with non-stick spray first.) Fill each well about 3/4 full, or just slightly less. If desired, spinkle a bit of parmesan cheese on top and/or a tiny sprinkle of salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Best served warm. These don't re-heat well.
Yield: 16-18 rolls.
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