Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can't Find The Brazilian Cheese Bread Recipe

JennyC

Recommended Posts

JennyC Enthusiast
JennyC
Posted

I bookmarked a link to the recipe topic, but the link is broken! :o I would really like to make these for dinner tonight, but I can't find the recipe and I am out of time to search for it. Could someone please re-post the recipe. I would be very grateful! :)

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted
I bookmarked a link to the recipe topic, but the link is broken! :o I would really like to make these for dinner tonight, but I can't find the recipe and I am out of time to search for it. Could someone please re-post the recipe. I would be very grateful! :)

Thanks!

I couldn't find it either, but I found this thread--

Open Original Shared Link

On post #21, I believe, is the recipe.

Hope that helps :)

lonewolf Collaborator
lonewolf
Posted

Hmmm, I can't find the entire thread. I can't imagine that there was anything on there that needed to be deleted, but it won't even come up in a search. The link above to the pizza crust recipe is still good. For rolls, you refrigerate the dough and form it into 9 balls. Bake at 400 on an ungreased cookie sheet for about 15 minutes. I'm at work, so I don't have the recipe right here. (But now I'm really curious as to why that thread got deleted.)

jerseyangel Proficient
jerseyangel
Posted
(But now I'm really curious as to why that thread got deleted.)

I'm baffled by that too, Liz. I remember that thread, and I don't recall it being deleted.

Didn't come up on a Google search for me, either. Strange.

WW340 Rookie
WW340
Posted

I just googled "cheese bread" and found this. Maybe they have fixed the link.

Open Original Shared Link

jerseyangel Proficient
jerseyangel
Posted
I just googled "cheese bread" and found this. Maybe they have fixed the link.

Open Original Shared Link

Thanks!

lonewolf Collaborator
lonewolf
Posted
I just googled "cheese bread" and found this. Maybe they have fixed the link.

Open Original Shared Link

Nope, similar title, different thread. This one was called "Brazilian Cheese Breadrolls" and was started by someone besides me.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


WW340 Rookie
WW340
Posted

Well, the thread you want will google up, but it won't open.

Brazilian Cheese Breadrolls - Gluten-Free Celiac Disease Forum at ...Mine rolls came out a little dry/crumbly, a little bland, .... The few times I've tried to make cheese bread they seem to not get a nice golden colour, ...

www.glutenfreeforum.com/index.php?act=findpost&pid=416609 - Similar pages

Open Original Shared Link

It is about the fourth one down on the list.

However, when you click it you get an error message. "Sorry, some required files are missing, if you intended to view a topic, it's possible that it's been moved or deleted. Please go back and try again."

Juliet Newbie
Juliet
Posted

Here's word for word (I copied it and pasted it into a separate document just in case something like this happened - I can't get enough of these) what was written by "lonewolf" after she converted the grams to teaspoons/cups:

Brazilian Cheese Rolls

1-1/3 C Tapioca Flour

1-1/3 C grated cheese (or 1 C Sheep Milk Romano)

3 Eggs

2 tsp. Milk (or rice milk)

1 tsp. Olive oil

2 tsp.baking powder (maybe? I don't know how much "half a sachet" is.)

1/2 tsp. salt

pepper - a few shakes

Mix ingredients together well. Refrigerate for at least half an hour. Divide into 9 equal sized balls, place on cookie sheet. Bake at about 400 for 20-25 minutes.

lonewolf Collaborator
lonewolf
Posted

Yep, that's the recipe! They are delicious.

WW340 - try adding a bit more milk/oil. Mine are almost too moist and I can't imagine this recipe being dry or crumbly. Maybe different brands of tapioca flour behave differently. Also, make sure to add the salt. I've taken these to family gatherings with gluten eaters and they've been devoured before they finished cooling. We've made rolls, pizza crust, sandwich buns, meat pies (like hot pockets) and used different types of cheese for different tastes. My kids adore them! (I can't make them too often because I'm supposed to be off dairy and they are very tempting.)

JennyC Enthusiast
JennyC
Posted
  • Author

Thank you so much! I've learned my lesson: a bookmark may not be forever! :D

  • 3 years later...
plumbago Experienced
plumbago
Posted

Yep, that's the recipe! They are delicious.

WW340 - try adding a bit more milk/oil. Mine are almost too moist and I can't imagine this recipe being dry or crumbly. Maybe different brands of tapioca flour behave differently. Also, make sure to add the salt. I've taken these to family gatherings with gluten eaters and they've been devoured before they finished cooling. We've made rolls, pizza crust, sandwich buns, meat pies (like hot pockets) and used different types of cheese for different tastes. My kids adore them! (I can't make them too often because I'm supposed to be off dairy and they are very tempting.)

I used the same recipe tonight and they are good. Now I'm thinking about storge. Should I leave them our or refrigerate? I hate that idea of refrigeration I must say.

Let me add one thing: I bet adding some sausage crumbles might not be a bad idea. ?

Plumbago

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.