Today I got my sense of taste back! Tomorrow I’ll cook dinner (yay!) and there’ll be a nice new recipe for you guys on Monday. In the meantime, here’s a recipe I created a couple of weeks ago.

I was trying to make cheese muffins using a recipe I found in Joy of Cooking, but I used gummy flours (rice and tapioca) instead of cakey ones (garbanzo bean and teff). The result? A crusty on the outside, chewy on the inside roll that strongly resembles Chebe bread– but can stand up to being toasted, buttered and jellied. The entire batch disappeared in about twelve hours, so I’d call them a success. You could remove the cheese for a plain bread roll or add sourdough starter to make sourdough, but personally I think you can’t go wrong with cheesy, cheesy goodness.

(Substituting wheat flour for the gluten free flours in this will not have the same result– you’ll have really tasty cheesy muffins, but not lovely crunchy, chewy little lumps of joy. Sorry.)


  • 1 cup Mochiko (or other super-fine white rice flour)
  • .75 cup tapioca flour
  • .75 cup potato starch
  • 1 tbsp baking soda
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1.5 cup shredded cheddar cheese
  • 2 large eggs
  • .5 cup milk
  • .75 cup sour cream or yogurt
  • .25 cup melted butter

Preheat your oven to 350 degrees Fahrenheit. Grease 12 muffin cups.

Whisk together dry ingredients. Add cheese and stir until fully integrated.

In a separate bowl, combine all wet ingredients. Add wet to dry and combine using swift strokes. Do not over mix. Divide between the 12 muffin cups. Bake for 50 minutes, or until the tops are golden brown.

Enjoy with butter, jam, gravy, meatballs, tuna fish, porridge, kimchi, or just by themselves. Bask in their tastiness.