“This soft Brazilian cheese bread is made with naturally gluten-free tapioca flour. Recipe is included in Real Food Real Results cookbook.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Melt the coconut oil and set aside to cool.
  3. In a large mixing bowl, combine the tapioca flour, baking powder, and salt.
  4. Add the shredded cheese and mix well.
  5. Add the eggs and the coconut oil Mix it well with a fork at first and then by kneading. (The dough may seem too dry, but you don't it sticky. Knead it very well. If it continues to fall apart add 1 tablespoon of water.).
  6. Separate the dough into 6 equal sizes then shape each into rounds about an inch thick.
  7. Place them about an inch apart on a lightly oiled baking sheet or parchment paper and bake for 11-12 minutes. (They will flatten out some and turn a very light brown. If they get too brown they will be tough.).
  8. Cool about 5 minutes before serving.

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