Cooking and Serving: 40 minutes | 15 pieces
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | 1 ¼ teaspoons baking powder
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 15 pieces
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon garlic powder
1 tablespoon dried oregano
8 ounces low-moisture mozzarella cheese or semi-hard cheese like Asiago,
3 ounces Parmigiano-Reggiano cheese, finely grated or shredded, or
1 ½ cups (12 fluid ounces) milk, at room temperature (See Recipe Notes)
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
3 tablespoons (42 g) unsalted butter, melted and cooled (optional) (See
⅓ cup Tomato Sauce
Instructions
Preheat your oven to 350°F. Using a cooking oil spray, liberally spray the.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda,.
salt, basil, garlic powder, and oregano, and whisk to combine well.
Add the diced mozzarella cheese and 2/3 of the grated Parmigiano-Reggiano or.
miniature pepperoni, and toss to coat.
Create a well in the center of the dry ingredients and add the milk, eggs,.
and optional butter, and mix until just combined.
Fill the prepared wells of the muffin tin nearly all the way full of the.
batter, and smooth the tops with wet fingers.
For some more flavor, spoon about 1 teaspoon of tomato sauce on top of the.
batter in each well, and smooth the top a bit.
Sprinkle the tops of each with a pinch of the remaining Parmigiano-Reggiano.
Place the tin in the center of the preheated oven and bake until puffed and.
Allow them to cool in the muffin tin for 10 minutes before removing and.
serving warm, with tomato sauce for dipping.
Repeat with the remaining batter, tomato sauce, and Parmigiano-Reggiano.
Store any leftovers at room temperature and refresh in the microwave or.
Notes
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 3 tablespoons (42 g) unsalted butter, melted and cooled (optional) (See
more for dipping (optional)
* Preheat your oven to 350°F. Using a cooking oil spray, liberally spray the
wells of a 24-cup miniature muffin tin or a standard 12-cup muffin tin and
* In a large bowl, place the flour, xanthan gum, baking powder, baking soda,
salt, basil, garlic powder, and oregano, and whisk to combine well.
* Add the diced mozzarella cheese and 2/3 of the grated Parmigiano-Reggiano or
miniature pepperoni, and toss to coat.
* Create a well in the center of the dry ingredients and add the milk, eggs,
and optional butter, and mix until just combined.
* Fill the prepared wells of the muffin tin nearly all the way full of the
batter, and smooth the tops with wet fingers.
* For some more flavor, spoon about 1 teaspoon of tomato sauce on top of the
batter in each well, and smooth the top a bit.
* Sprinkle the tops of each with a pinch of the remaining Parmigiano-Reggiano
cheese or a few miniature pepperoni rounds, pressing down gently to help it
* Place the tin in the center of the preheated oven and bake until puffed and
very pale golden, and a toothpick inserted in the center comes out clean,
except for melted cheese (about 20 minutes for the minis, 25 for the standard
* Allow them to cool in the muffin tin for 10 minutes before removing and
serving warm, with tomato sauce for dipping.
* Repeat with the remaining batter, tomato sauce, and Parmigiano-Reggiano
* Store any leftovers at room temperature and refresh in the microwave or
taster oven. Wrap tightly and freeze for longer storage, then defrost at room
temperature and refresh.
About the butter and milk.
If you don’t use the optional butter, increase the milk to 1 2/3 cup (13 1/3
Adapted from Rachael Ray.
Recipe originally published on the blog in 2015. In 2020, recipe tweaked
slightly, most photos and video new.
Nutrition information is automatically calculated, so should only be used as an