Gluten-Free Rogag Bread with Egg and Cheese

Ingredients

• 1 cup Rice flour
• 0.25 cup Tapioca starch
• 1 large Egg
• 1 cup Water
• 2 large Egg
• 0.5 cup Shredded cheese
• 2 tbsp Green onions
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• 1 tbsp Vegetable oil

Instructions

1. 1Combine the 1 cup rice flour, 0.25 cup tapioca starch, 1 large egg, 1 cup water, and 0.25 tsp salt in a medium bowl. Whisk thoroughly until the batter is smooth and free of lumps.
2. 2Place a 10-inch non-stick pan or griddle over medium heat, aiming for a surface temperature of 300-350°F (150-175°C). Add the 1 tbsp vegetable oil to the pan and spread it evenly across the cooking surface.
3. 3Pour about half of the batter (approximately 0.5 cup) into the hot pan. Quickly tilt the pan or use a spatula to spread the batter into a thin, even circle. Cook for 1 to 1.5 minutes, until the edges of the batter circle begin to lift and the bottom is lightly golden brown.
4. 4Crack the 2 large eggs directly onto the cooked batter circle. Use your spatula to gently scramble the eggs on top of the rogag. Immediately sprinkle the 0.5 cup shredded cheese and 2 tbsp green onions evenly over the eggs.
5. 5Carefully fold the rogag in half or into quarters using your spatula. Continue to cook for another 1 to 2 minutes, until the cheese is fully melted and the eggs are completely cooked through.
6. 6Transfer the cooked rogag to a plate. Season with the 0.125 tsp black pepper. Repeat steps 3-5 with the remaining batter to make a second rogag. Serve immediately.

Substitutions

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