GLUTEN FREE RECIPE: Yucca Buns

Cooking spray
1-cup tapioca flour, plus extra for kneading
1-tsp baking powder
2-cups Oaxaca cheese or other fresh white cheese, such as mozzarella, finely grated
2-large egg yolks
2 to 3-tbsp heavy cream, if necessary

Preheat the oven to 350 degrees F*
Line a baking pan with aluminium foil, and coat with non-stick cooking spray, set aside
Combine the tapioca flour and baking powder together in a large bowl
Stir in the cheese and egg yolks
Mix until the dough forms a ball
Lightly flour a work surface and turn the dough out
Knead the dough with your hands until the dough is smooth, even-textured, and not sticky
If the dough doesn't come together or seems too stiff, then add cream, 1-tbsp at a time, until it comes together and feels supple
Divide the dough into 10 even pieces and with your hands
Roll each into a ball
Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet
Bake until the rolls are pale gold (not browned), about 15 to 20 minutes
Cool on a wire rack for 5 to 10 minutes and serve while still warm

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