When you are gluten free, lunch time is tough. Usually you find yourself at work and having to settle for a cardboard sandwich while your colleagues network at the neighborhood pizza joint. It’s time to brown bag it in style with the best of them.
Over the weekend we ventured out in to the Virginian countryside and found absolutely no where allergy free to eat. But we had a gluten free lunch in the trunk of the car. This summer we have been out really exploring everywhere from Richmond to Orange. Last weekend we ventured out to a few farms to buy fresh produce and shop. Virginia has many a antique shop and as usual we started thinking about antiques to style future food shots.
These sandwich rolls mean a delicious sandwich for work our for your child’s lunch box. Hit the road again this weekend and put them in a ice box. Take them to a picnic, outdoor movie night, you name it. Just pile them up with your favorite sandwich items. Say goodbye to the cardboard lunch .
Gluten-Free Sandwich Rolls
1 1/4 cups tapioca starch
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
1/4 cup butter
1/2 tsp. baking powder
1 Tbsp. water
Prepare hamburger bun pan by spraying with gluten-free cooking spray. Alternately, line baking sheet with parchment paper.
Put tapioca starch, cheeses and baking powder in food processor and pulse 5 or 6 times. Add butter, egg, and water and pulse until mixture begins to form a ball. Add more water, a tablespoon at a time, only if needed.
If using the hamburger bun pan, divide the mixture into six portions and press them into the wells. Alternately, form the six portions into balls, place them on the parchment lined cookie sheet and press down with the palm of your hand until approximately 3 inches in diameter.
Place in refrigerator for 30 minutes. Preheat oven to 400 degrees F.
Remove buns from refrigerator and place in preheated oven. Bake for 7-10 minutes.