Pan de Yucca

Makes 10 rolls

Ingredients
100 g shredded mozzarella (about 1 cup)
144 g cubed queso fresco (about 1 cup)
120 g tapioca flour (1 cup)
1 tsp GF baking powder
1/4 tsp salt
1 egg
3 tbsp milk

Steps
1. Preheat the oven to 350 deg F.
2. Put the cheeses in a food processor and pulse until crumbly.
3. Add the tapioca flour, baking powder, salt, and blend to combine,
about 30 seconds.
4. Add the egg, and pulse to combine.
5. Add the milk, and mix until a sticky dough forms.
6. Scrape the dough out of the food processor onto your work surface.
Use your hands to mold it into a dough ball. The dough will be slightly
sticky.
7. Roll the dough into 10 balls and place evenly spaced on an ungreased
cookie sheet or baking pan.
8. Place the pan in the freezer for five minutes.
9. Transfer directly to the preheated oven, and bake for 15 minutes.
10. Switch the oven to broil, and leave in just until the tops of the rolls
are golden brown.
Notes
1. If youre measuring the cheeses by weight, you dont need to shred
and/or cube them. Let the food processor do the work for you!
2. While the bread is best served warm, its also quite tasty at room
temp. Or, you can place it in the microwave for a few seconds to rewarm and return to its just-out-of-the-oven goodness.