Lectin Free Cheese Bread Rolls by Seema Racela

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-1  cup tapioca flour 
-1 pastured egg
-1/3 cup A2 casein milk 
-3/4 cups gruyere cheese (or other approved cheese)
-1 tablespoon Gundry MD Polyphenol-rich olive oil (or extra virgin olive oil)
-1/2 teaspoon salt
-1/2 teaspoon onion powder 

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1. Preheat the oven to 375° F. Place a mini Silpat silicone muffin mold on a baking sheet or prepare your muffin tin by greasing it. 
2. Add all of the ingredients in a food processor and mix for 1 minute, scraping down the sides as necessary. The mixture should be the texture of a thin pancake batter. 
3. Spoon the batter into the muffin mold, filling each cup about 1/2 way up. 
4. Bake for 25-30 minutes or until golden brown. Be careful not to remove too early or they will have a gummy texture. 
5. Remove from oven and allow to cool on a cooling rack. Enjoy!

Ingredients

Method