Dairy Free Brazilian Cheese Bread
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ยฝ cups of tapioca flour ((NOT starch))
- ยพ cups of vegan cheese (see post, or 1 tbsp nutritional yeast)
- ยพ cup of almond milk (coconut milk for nut free option)
- 1 large egg (beaten)
- ยฝ cup olive oil
- 1 tsp of himalayan pink salt
Method
- Preheat the oven to 200c/4oof/gas mark 6 and line a baking tray with parchment paper.
- Place the tapioca flour is a medium sized bowl along with the pink salt.
- Meanwhile, bring the oil and milk to a boil once boiled allow the milk to cool down slightly.
- Pour the warm milk mixture into the bowl with the flour and stir until you achieve a sticky type of dough.
- Pour in the egg and combine.
- Finally fold in the cheese (if you want some cheese bits on the outside) then leave some of the cheese exposed on the outside the balls.
- Shape the dough into balls, size according to what you prefer (big or small, oval etc...) then place the cheese balls onto the parchment paper, spreading them out so they don't overcrowd.
- Bake for 15-20 minutes until lightly golden and puffed up.
- Serve warm if possible.