Brazilian Cheese Bread

Traditional foods that are naturally gluten-free are gold mines for any gluten-free baker.  They've been perfected through the generations, and due to available ingredients, just happen to be missing that fateful component that some of us lucky ones can't tolerate.  The darling Amy behind Playing House introduced me to this particular wonder, and I'm very glad she did!  It also only uses one flour; that of tapioca.  You cook it right on the stovetop before popping them into the oven to form these adorable little buns.  Sure, it may sound odd, but I found them to be an absolute delight!

The fantastic gooeyness of the tapioca starch cooks on the stove, forging a yeast-free spongyish dough.  As you stir the cheese into this hot clumped-up mess, the dough begs it to liquify; the miniscule shreds of hard cheese take their time contemplating whether or not to oblige.  Before either party can realize, they've already been plopped onto the silpat-lined pan and shoved into the oven.

Brazilian Cheese Bread
Adapted from All Recipes by Lauren of Celiac Teen.
Ingredients
1/2 cup olive oil
1/3 cup water
1/3 cup milk
1 tsp salt
2 cups tapioca starch/flour
1/8 tsp garlic powder
1/3 cup grated parmesan cheese
1/3 cup grated romano cheese
2 eggs, beaten

Steps
Preheat the oven to 375 degrees Fahrenheit.

Place olive oil, water, milk and salt into a large saucepan over high heat.  When the mixture comes to a boil, remove from heat and stir in the tapioca and garlic powder until smooth.  Let mixture rest for 10 to 15 minutes.

Stir the cheeses and eggs into the tapioca mixture until well combined.  The mixture won't be smooth, but like cottage cheese.  Drop rounded 1/4-cup sized balls of the dough onto an ungreased or silpat lined cookie sheet.  Bake until the tops are lightly browned, 15 to 20 minutes.

We had some fantastically deep yellow yolks in the eggs, so the colour carried through to the buns!  Or is it bread?  Honestly, I don't care.  These are delicious.

Split in half and topped with some butter that quickly liquified and seeped in to all of those beautiful tiny crevices.

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I wish I had more to show you of these, but they disappeared much too fast.  I think it made 10 or maybe 12, but I can't be too sure as at the end of the day, there was only 2 left.  They were left uncovered on the counter-top, and were fantastic for lunch the next day, warmed in the microwave and topped with a pat of butter.

Without question, these will be made again.  

xoxo

Lauren

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