Below you will see a very similiar recipe that I send people that are newly gluten free or need something to serve a person that needs to be. My husband and daughter were diagnosed 7 years ago with celiac. When I saw that you had started your new gf line I was thrilled. Love your products! Not only for their quality but uniqueness. Sure these will hold up to any test. Kept wondering when KA would join in the crusade. You'll never know how so many will be extremely appreciative of your efforts. Thank you!!! PS: you'll notice a comment that is at the bottom...honestly - not added on when I sent this to you at KA. CHEBE BREAD Preheat oven to 375 degrees Boil the following until white foam appears (on stove or microwave) 1/2 Cup vegetable oil 1/3 Cup water 1/3 Cup milk 1 tsp. salt Add this hot mixture to 2 Cups tapioca starch. Mix well with wooden spoon and let rest(this is an important step) for about 15 minutes. You will get a white ball. Mix in 2 eggs and about 6 ounces grated hard cheese (eg., parmesan, cheddar). You'll get a gooey, sticky mass. To form balls, cover hands with grease (spray Pam on your hands), use a teaspoon and quickly roll into ball shape as best you can (they will smooth out during baking)* Better yet, use a miniature ice-cream scoop. Each ball should be about 1-1/2 " in diameter. Bake on lightly greased sheet or on parchment paper. Bake for 15-20 minutes, depending on size, until tops begin to brown. * I use muffin tins (mini are especially nice for "dinner" rolls) - think it works better than a cookie sheet. Also make "buns" using English muffin rings (bought through King Aurthur's website)

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