Appears in America's Test Kitchen TV
These cheesy Brazilian rolls get their satisfying chew from tapioca, not gluten.
A cookbook recipe exclusively for All-Access members from The Savory Baker
by Sasha Marx
We have to admit that gluten-free baked goods rarely blow our hair back. It’s just difficult to achieve the satisfying chew of wheat-based baked goods without the help of gluten. But tapioca starch’s unique qualities make it on...