Easy Peasy Gluten Freesy Cheezy Bread

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Easy Peasy Gluten Freesy Cheezy Bread calories by ingredient


Introduction

This is a pretty easy rendition of traditional South American breads made from Cassava Root flour (sold as Tapioca Flour). It is similar to Pao de Queijo (Brazil) and Pandebono (Columbia). Prep time is as little as 5 minutes, and cooking time is about 15 minutes. When cool, they have the consistency of a dry biscuit, but a few seconds in the m icrowave will make them soft and chewey. They don't need to be refrigerated, and make a great snack at room temperature, with only 70 calories per roll. This is a pretty easy rendition of traditional South American breads made from Cassava Root flour (sold as Tapioca Flour). It is similar to Pao de Queijo (Brazil) and Pandebono (Columbia). Prep time is as little as 5 minutes, and cooking time is about 15 minutes. When cool, they have the consistency of a dry biscuit, but a few seconds in the m icrowave will make them soft and chewey. They don't need to be refrigerated, and make a great snack at room temperature, with only 70 calories per roll.
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)

Tips

Though the origins of this recipe are in South America, use of cassava root originate in Africa, and traveled with early slaves to "New Spain", where it has become a staple among the impoverished people. Today, cassava-based cheese breads are popular breakfast items in South America.

Cassava flour has less nutritional value than wheat flour, but it is completely gluten free, and also low calorie compared to similar bread items. Because of the low sugars, you can leave this bread out on the counter in a lidded container. I use is as a quick low-calorie snack.

I use mozzarella in this recipe, but you can use any soft cheese such as brie or ricotta. The bread gets a little bit of cheweyness from the cheese proteins, so if you opt for a hard cheese like cheddar, it will tend to make the bread harder, and you will have to warm it up to get the cheweyness back. Like all breads, it's best when fresh. However, it's fun to sprinkle a few sprigs of shredded cheddar on the top before popping them into the oven to give a touch of flavor and a nice decorative look.


Directions

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.