Gluten Free Cheese Bread
Sometimes referred to as Brazilian Cheese Bread, these little popover-like rolls are a great side for chili, soup, or really any meal. You can make these dairy free with dairy free cheese; however, I have not found a dairy free cheese without ingredients that cause me pause. BUT, for many people with food sensitivities which are not extreme and follow the 80 / 20 rule, these can be a great addition to your 20%!
- 2/3 cup coconut milk (or other suitable milk/substitute)
- 1 whole egg
- 1/3 cup olive oil
- 1 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 3/4 cup organic, gluten free mozzarella or cheddar cheese (shredded)
- 1 tsp garlic powder
- 1/2 tsp sea salt
- Step 1
Preheat the oven to 400°F. Fill a mini muffin pan with parchment paper liners and set aside.
- Step 2
Add all the ingredients to a high speed blender in the order listed and blend until smooth.
- Step 3
Using a small spatula, pour the batter into the muffin liners, filling about 1/2 to 3/4 full. Bake for 20-23 minutes.
- Step 4
Remove the muffin tin from the oven and allow the rolls to cool about 10 minutes in the tin before transferring to a wire rack to cool (or into your mouth to consume!).