Perhaps you are gluten-free for health reasons. Maybe you can eat gluten but you cook for family members who can’t. Or maybe you like to try gluten-free recipes because you enjoy exotic textures and the challenging adventure of cooking with unfamiliar ingredients.
I come from the latter group. I was first introduced to gluten-free by my older sister Naomi who, like many other women, likes to follow health trends (Vegan, gluten-free etc…). I appreciate this about Naomi. She likes to follow health trends but I’ve always been the one who gets caught up in false “health” trends- Low-carb, vegetarianism (the kind high in SOY), using artificial sweeteners etc… Thankfully I’ve had a change of mind when it comes to what constitutes “healthy”; Whatever God gave us as food, as close to the way He made it as possible, with variation and moderation.
It’s been about two years since Naomi introduced our family to the highly addictive qualities of Brazilian Cheese Bread. These little breads are actually more like biscuits. I honestly don’t know why they’re called ‘bread’, because they’re not a solid loaf. It would probably make more sense to call them ‘breads’… but let’s just call them biscuits. These are fairly fast and easy to throw together, in fact, my brother (Clayton) made a batch of these the other day and they turned out great- and, having four older sisters, he’s not the most experienced cook in the family.
Let me tell you more about the breads themselves. They are a pretty golden color when baked. The texture of these biscuits could best be described as a mozzarella stick with a crusty exterior when hot, and a slightly dry, tough biscuit when cold. For this reason our family prefers to eat these hot and fresh. If your breads do get cold you can to throw them in the toaster oven until hot- but they are best fresh.
One good tip to remember- Don’t forget the tapioca flour! Naomi made these once and completely forgot to add the tapioca… thankfully she put them into muffin tins because when she took them out of the oven they were little puddles of greasy cheese. The worst part of this story is that we ate them anyway! We rarely throw food away here. For example; we’ve eaten sugarless brownies, burnt pancakes and stony, dry biscuits. Thankfully we don’t have to endure this type of food too often but it does happen.
I tried to track down the recipe source online and I couldn’t find it! I did alter the recipe and re-write the directions so it’s not exactly like the original. I don’t claim to have created this recipe and don’t take credit for it. If I knew the author of this recipe I would certainly give the credit to them.
7 TBS butter
1/3 cup and 2 TBS water
1/3 cup milk
1 tsp salt
2 cups tapioca flour
1/2 cup parmesan cheese
2 beaten eggs
Preheat oven to 375*
Place butter, water, milk and salt into medium sauce pan, and place over high heat. When mixture comes to a boil, remove from heat immediately and stir in tapioca flour until smooth (However I can never get it smooth, so no worries if you can’t either). Set aside to rest for 10 minutes. ***SPOILER ALERT*** the texture of the mixture is very much like the finished biscuits!
Stir cheese and eggs into rested tapioca mixture until well combined; it will be chunky- think yellow cottage cheese. Drop by the spoon full onto an ungreased cookie sheet or into mini muffin tins (We prefer the cookie sheet method best).
Bake until tops are slightly golden (15-20 minutes). This batch makes about 12 biscuits.
I like to prepare these to accompany our Mexican Black Bean Soup. Actually, I like to make these to eat with any type of bean soup.
Eat and give thanks!
Matthew 4:4 “…Man does not live by bread alone, but by every Word that comes from the mouth of God”