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


    Scott Adams

    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


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    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.

    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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    I am from India & we don't get things here like tapioca flour so it is difficult to make things like that here.

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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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    Guest melody

    Posted

    I used this recipe to make rolls. It was really delicious! Thanks for posting it.

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    Guest Nerissa

    Posted

    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

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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