Easy Peasy Gluten Freesy Cheezy Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2.25 cup Bob's Red Mill Tapioca Flour (1/4 cup) (by LIGHTNINGPAW) 2 large Egg, fresh, whole, raw 4 tbsp Crisco Pure Vegetable Oil .125 cup (8 fl oz) Water, tap 1 cup Cheese - Kraft Mozzerella Shredded 1 tsp Coarse sea salt (by DKW001)
Combine eggs, water, and oil in a mixing bowl, and whisk it with a fork until fully mixed. Then add 2 cups of tapioca flour and your cheese. Preheat your oven to 375 F.
Tapioca flour is a very fine powder, so if you try to mix it too quickly, you'll make a dusty mess. I recommend spreading the cheese evenly on top of the tapioca flour to keep the dust down. Then start folding the mixture with your fork, first working is small gentle circles tip in the batter until you form the dough. Then work this out to slowly to incorporate more of the flour. In the end, you should end up with a thick batter similar to pancake mix. Now add the remaining quarter cup of flour until it thickens up and forms stiff peaks. Set this mixture aside at room temperature so it can congeal a bit more.
Take 2 cookie sheets and grease them with copious amounts of vegetable shortening. The batter will stick to non-stick surfaces. It's evil. Greasing the pan will prevent this, and make it easier to separate with a spatula. Once this is done, use your fork to scoop lumps of the batter onto the cookie sheet. Lumps should be about 2 tbsp in size, but this doesn't have to be exact. Space the lumps about 3-4 inches apart. I can generally fit 8 to a cookie sheet. Give them a light salting with a coarse salt - kosher or sea salt. This helps the taste, and gives them a kind of pretzel feeling.
Place them on the top rack of the oven, and set timer for 15 minutes, or 17 minutes for a golden brown color. Once done, set them aside to cool, but immediately separate them from the pan with a spatula. Let them cool completely before putting them in an enclosed container.
Serving Size: Makes 16-20 servings per batch.
Number of Servings: 1
Recipe submitted by SparkPeople user ANDREWKRAUSE.
Tapioca flour is a very fine powder, so if you try to mix it too quickly, you'll make a dusty mess. I recommend spreading the cheese evenly on top of the tapioca flour to keep the dust down. Then start folding the mixture with your fork, first working is small gentle circles tip in the batter until you form the dough. Then work this out to slowly to incorporate more of the flour. In the end, you should end up with a thick batter similar to pancake mix. Now add the remaining quarter cup of flour until it thickens up and forms stiff peaks. Set this mixture aside at room temperature so it can congeal a bit more.
Take 2 cookie sheets and grease them with copious amounts of vegetable shortening. The batter will stick to non-stick surfaces. It's evil. Greasing the pan will prevent this, and make it easier to separate with a spatula. Once this is done, use your fork to scoop lumps of the batter onto the cookie sheet. Lumps should be about 2 tbsp in size, but this doesn't have to be exact. Space the lumps about 3-4 inches apart. I can generally fit 8 to a cookie sheet. Give them a light salting with a coarse salt - kosher or sea salt. This helps the taste, and gives them a kind of pretzel feeling.
Place them on the top rack of the oven, and set timer for 15 minutes, or 17 minutes for a golden brown color. Once done, set them aside to cool, but immediately separate them from the pan with a spatula. Let them cool completely before putting them in an enclosed container.
Serving Size: Makes 16-20 servings per batch.
Number of Servings: 1
Recipe submitted by SparkPeople user ANDREWKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 1,844.0
- Total Fat: 89.6 g
- Cholesterol: 452.0 mg
- Sodium: 3,222.6 mg
- Total Carbs: 238.8 g
- Dietary Fiber: 0.0 g
- Protein: 40.6 g
Member Reviews