Hi bgcaffe,
Here is a recipe from my mother in law for special gluten-free cheese bread. I really like them, seriously. I have translate the recipe from french so that everyone here can also try it

. Overall, I think the translation is OK. If the chef (or anyone else) needs additional instructions, do not hesitate to ask.
---------
Cheese bread (gluten-free)- 3/4 cup milk 2%
- 1/4 cup canola oil
- 4 cups tapioca flour
- 1/2 tbs salt
- pepper (some pepper shaker turns)
- 3oz Parmesan or Balderson cheese (small pieces)
- 2 eggs
- 1/3 cup plain yogurt
- Italian herbs
Recipe steps
1) Preheat oven to 400 degrees Fahrenheit
-In a saucepan, bring the milk and oil to a boil, meanwhile, combine flour, salt, herbs and peppers in a bowl.
2) Pour the hot liquid on tapioca flour mixture and stir quickly with a wooden spatula.
- Add cheese, eggs and yogurt.
- It is best to brew with hands to not overwork the flour.
- If too dry, add yogurt, 2 tbs at a time.
- If it sticks to the spatula, it's okay.
3) With lightly oiled hands, shape the dough into small balls (about 2/3 cup volume or little less)
- Place on a baking tray over a parchment paper.
- Do not over-compressed the bread while making the balls.
- Bake for ~45 minutes.
4) Remove from oven when the bread rolls are golden. Let stand for a few minutes before serving.
* Best to eat them immediately or freeze them. You take them out of the freezer when you need it, you put them in the oven or microwave to warm. Otherwise breads tend to harden.
---------
Personally, I like to eat those breads while they are hot, e.g. slice the ball in two and add butter inside so that it melt. I also think that if the bread are not eat immediately and are taken out from the freezer, it is best to use the microwave than the oven to rewarm them. It may take a few try before sucessfully make the breads taste really good.