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

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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4 Responses:

 
alka
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
02 Oct 2008 9:54:51 AM PDT
I am from India & we don't get things here like tapioca flour so it is difficult to make things like that here.

 
Peggy Williams-Kala
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
28 Oct 2008 1:02:18 AM PDT
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.

 
melody
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Jan 2010 3:37:28 PM PDT
I used this recipe to make rolls. It was really delicious! Thanks for posting it.

 
Nerissa
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
26 Oct 2011 3:10:21 PM PDT
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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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

REALLY odd call out here, I am attending a anime convention called A-Fest in Dallas come August, I need someone to split the room with it who is gluten-free. I take extra precautions, I COOK all the food, bring only CERTIFIED foods into the room, The room will be Gluten Free, Corn Free, Dairy Free, Peanut Free. I am trying to find someone to split the room cost with, that would be safe to be around I CAN NOT AFFORD to get sick at one of these things, it is one of my few joys left in life and get very paranoid around them. So I need someone who is also gluten-free to make sure the room stays safe (YES I have done with with a non celiac with the rules down and well stuff happens so not chancing it). Room split is food coverage comes to $400 if it is just two people. 4 day convention, I will arrange a meal plan around your diet as long as it is free of my allergens. I will also provide various snacks, baked goods, and even stuff to take home with you. https://animefest.org/ ^Convention info.

Hi Jennifer, This thread might have some information that would help you. Your doctors are pretty lame IMHO. Perhaps you can find a celiac group in your area that has local meetings for support. They might also suggest a different doctor who knows how to treat celiac patients.

All the above posts are full of good advice. What I'd like to add is, if you have coeliac disease and continue to eat gluten, you run the risk of other autoimmune diseases in the future as well as osteoporosis, malnutrition and even cancer, so even if you had no symptoms at the beginning, and may also not have any symptoms if you eat gluten (not all coeliacs do), the damage is still being done to your gut and the rest of your body, so please be aware of this.

You could possibly try calling the places in Texas and Chicago to see if they can refer you somewhere that does accept your insurance. Oh good luck to you!

Hi Jennifer and welcome CyclingLady has given you some good advice above. You want certainty and that's entirely understandable. Go back to your doctors and explain that you need to know a little more and hopefully they will engage positively with you. If they don't, then do pursue a second opinion. I just wanted to address your last paragraph quoted above. The problem with celiac, or in my case non celiac gluten sensitivity, is that it presents or doesn't present in so many different ways. It can do hidden damage which may take many years to become apparent. It can impact in ways which are incredibly difficult to recognise or isolate. I am 'lucky' in that the way that gluten impacts on me is far worse than any mental or social isolation brought upon by the diet, so motivation is easy for me, even without the certainty of a celiac diagnosis, there really is no alternative, I don't think I'd last long on a gluten diet now. But I can well understand how difficult it may be to stay honest on the diet if you don't have any symptoms to deal with. The diet can be isolating, there does become a distance between you and 'normal' people. Who would want to deal with all that if they didn't have to? If you aren't satisfied with your doctors responses and choose to go back onto gluten I suggest you find another doctor and go back into the diagnostic process and properly exclude celiac, including a scope. Otherwise you could be taking a big risk with yr long term health. You may find that this process supplies you with an answer as if your diagnosis was correct your response to the reintroduction of gluten may surprise you, or not of course! best of luck!