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    Scott Adams

    Brazilian Cheese Bread (for rolls, pizza and crackers - Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    Ingredients:
    2 cup Tapioca Flour (or starch - same thing)
    1 tablespoon Baking powder
    ¾ teaspoon Salt
    1 cup Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use ½-1 cup sharp cheddar for crackers.)
    3 Large Eggs
    1 tablespoon Olive oil
    3 tablespoons Milk

    Directions:
    Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tablespoons at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour.



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    For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes.

    For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly.

    For cheese crackers - You want the dough to be more like Playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375F for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.


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    Guest Peggy Williams-Kala

    Posted

    Wanting to learn to cook gluten-free for my Grandson, I was excited to find some of the recipes on this site.

    Thank you for the recipes. My grandson is only three and probably has a bit of autism. We have read that removing wheat from his diet might help him. We have already switched to soy milk.

    He loves peanut butter and jelly and I am looking for an easy recipe for a bread or cracker to master and give to his mother. He does not talk yet so we have to do this trial and error.

     

    Thanks again, Peggy

     

    Glad i found your site.

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    I followed this recipe exactly, except added a bit more cheese (I used mild cheddar), I was trying to make crackers but for some reason it turned out much more like cheese bread/pizza crust (I baked it on 375 for 15 min). Either way, it was very good, I also spread a bit of garlic butter on top and it was very good, I dipped it in a bit of plain Greek yogurt.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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