INSTRUCTIONS Preheat oven to 400F degrees with a rack in the middle.
Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.
Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.
To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
Bake for 15-20 minutes or until they are golden and puffed.
Serve them warm! :)
NOTES To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months. Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy! Source: http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/
First- whisk together your dry ingredients and set aside:
1 1/2 cups sorghum flour 1 cup Arrow Root Flour 1/2 cup GF millet flour 2 teaspoons xanthan gum 1/ 1/4 teaspoons fine sea salt 1 packet rapid dry yeast (2 1/4 teaspoons)
Wet Ingredients: 1 1/4 cups warm water (at 110 to 115ºF) 3 tablespoons extra virgin olive oil 1 tablespoon honey monkfruit sweetener 1/2 teaspoon mild rice vinegar or lemon juice 2 organic free-range eggs, beaten until frothy
Follow the instructions for whisking together the dry ingredients.
Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).
Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.
Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).
Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.
Preheat your oven to 350ºF.
When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.
If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Fluffy Nut-Free Bread with Cassava FlourRecipe by: Jennafer Ashley Looking for the perfect sandwich bread to answer all your Paleo needs? Check out this protein-packed Cassava Bread for a gluten-free and nut-free alternative. Tools
Medium mixing bowl
2 cups cassava flour
6 large pasture-raised eggs
1/2 cup water, at room temperature
1/2 cup avocado oil
1 T apple cider vinegar
1 t baking powder
1 t sea salt
Preheat the oven to 350°F.
Line a bread pan with parchment paper, making sure to overlap the sides.
In a medium mixing bowl, combine cassava flour, sea salt, and baking powder. Set aside when finished.
In a large mixing bowl, use a hand mixer to beat the eggs until frothy.
Add the water, avocado oil, and apple cider vinegar to the egg mixture, but do not mix!
Gradually fold the dry ingredients into the wet using a spatula. Mix until fully combined.
Pour the batter into the prepared pan and spread in an even layer.
Place in the oven and bake for one hour. When finished, lift the parchment paper and bread from the pan and set onto a cooling rack for at least 30 minutes.