2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon garlic powder
1 tablespoon dried oregano
2 cups (16 fluid ounces) milk, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
8 ounces low-moisture mozzarella cheese, diced
3 ounces Parmigiano-Reggiano cheese, finely grated
Tomato Sauce, for dipping
Preheat your oven to 350°F. Grease or line the wells of a 24-cup miniature muffin tin* and set it aside. If greasing the wells, use a cooking oil spray and spray liberally.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, basil and garlic powder, and whisk to combine well. Place the dried oregano in the palm of one hand and crush with the fingers of your other hand to release the oils, then add the oregano to the dry ingredients and whisk to combine. Create a well in the center of the dry ingredients and add the milk and eggs, mixing until just combined after each addition. Add the diced mozzarella cheese and 2/3 of the grated Parmigiano-Reggiano, and mix until the cheese is individually distributed throughout the batter.
Fill the prepared wells of the muffin tin about 3/4 of the way full with the batter, and smooth the tops with wet fingers. Sprinkle the tops of each with a pinch of grated Parmigiano-Reggiano cheese. Place 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). Allow to cool in the muffin tin for 10 minutes before removing and serving warm, with tomato sauce for dipping. Repeat with the remaining batter and Parmigiano-Reggiano cheese.
*To bake a larger size “bite” in a standard 12-cup muffin tin, bake for 25 to 30 minutes and otherwise follow the same instructions.
Adapted from Rachael Ray.
P.S. I hope you’ll consider picking up your copy of Gluten Free Classic Snacks! There’s a whole chapter on crispy, crunchy snacks like crackers, crunchy pretzels and biscuits. Your support means the world to me!
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