I make it so often because it's fast and easy, but it is also nutritionless. So with my Spring resolution for better food health, I reworked the recipe for our food style and renamed it for the Italian seasonings.
Success! So today, it's served with whole-grain pasta and marinara:
1 cup tapioca flour
1/4 cup of a healthier whole grain flour (I used my wholegrain flour mix)
1/2 tsp. xanthan gum
1 tsp. baking powder
2 tsp. italian spices
2 cups italian cheese (half romano, half parmesean)
1/4 cup olive oil
Baked at 450 for 8 minutes.
The finished texture was more flaky and less gummy and I was absolutely careful not to overbake. The very minute the top stopped steaming, I took them out so they wouldn't become too dry.
And the second day, ten seconds in the microwave made them again deliciouso!