Mom at home scientist

Ecology of my motherhood; analyzed, frugal, and (mostly) natural.

Gluten-free, Grain-free Tapioca Cheese Bread; My Favorite Bread

8 Comments

Grain-free deliciousness

Grain-free deliciousness

I love the windows and doors to other recipes available to me in Spanish. Last year I stumbled upon this gem here while on laylita.com, a blog on Ecuadorian recipes. Although I had studied abroad in Ecuador, I never had the pleasure of eating this bread until I made it. It is originally called Pan de Yuca, which means Yucca Bread. We, here in the US, call yucca by the name of tapioca.

Pan de Yucca before baking

Pan de Yucca before baking

I particularly LOVE this bread for Oh so many reasons!
1)It is FAST
2) It is cheesy!
3) It is versatile!
4) It is grain-free
5) It is high in protein(for a bread) and healthy fats

IMG_6509

So I thought I would translate the recipe for you with healthier (the original is healthy, but some ingredients can be improved) ingredient suggestions!
This is great for gluten-free people too, as long as you shred your own cheese.

Tapioca (Cheese) Bread
20-25 rolls

2 1/2 Cups Tapioca Flour/Starch
4 Cups(1 Lb.) Shredded Mozzarella Cheese
1 Teaspoon Baking Powder (aluminum-free)
Pinch of Celtic Sea Salt (not bleached)
4 oz (1/2 cup) room temperature butter(from grass-fed cows)
2 eggs (pastured and fertilized)
If necessary, 1-2 Tablespoons of filtered water, if the dough is too dry to work into balls.

To Prepare:
Preheat oven to 500 F (that is not a typo!). In a food processor, combine flour, cheese, baking powder and salt & mix well. Add the butter, and eggs then mix until the dough forms small balls… or until it looks like it has mixed really well. This is where you would add the extra water if the dough seemed too dry.
Remove the dough from the processor and make golf-ball sized dough balls. Place on a cookie sheet or jelly roll pan. I usually only cook half of the recipe and save the rest in the fridge until another day. You can do this mixing all by hand in a bowl… just use your hands and all of the ingredients at once.
Bake for about 5-7 minutes at 500 F, then turn to broil setting and brown your rolls for about 3-5 minutes.

Grain-free deliciousness

Grain-free deliciousness

Then serve while warm, that is, if you don’t eat them all first! These go great with any soup, just as a side, and your kids will love them… to the point you feel like hiding them from the tots.

You can also adapte this recipe by substuting half of the mozzarella with sharp cheddar, as a reader posted in the comments, or jalapeno jack, if you want to add some kick!

Grain-free Tapioca cheese bread.

Grain-free Tapioca cheese bread.

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Author: Jenn

A busy at home scientist and mom with hypothyroid Hashimoto's, Jenn tries to make the best decisions for her family based on science, frugality, religion, health, sustainability and time management (not necessarily in that order). She occasionally writes poetry or goes ballroom dancing. Jenn regularly attends both church and mass. She also has a zoology degree from one of the most prestigious science universities in the country, more research experience than many PhD grads and a love-hate relationship with toxicology. Jenn cloth diapers mostly, but practices "elimination communication" as well. She has lived in three countries and speaks several languages. Jenn also sews, cooks, bakes, gardens, spins (wool) and loves calculus, even though she may be a bit rusty at it by now. With many food intolerances in her family, Jenn is constantly looking at dietary bypasses and evaluating food choices taking into account her education in metabolism, cell and molecular biology and biochemistry. To add to the complexity, she has started following the Auto-Immune Protocol (AIP), which is for healing the gut and putting auto-immune disease into remission.

8 thoughts on “Gluten-free, Grain-free Tapioca Cheese Bread; My Favorite Bread

  1. This bread is so good! I love it with sharp cheddar and garlic too!

  2. Well done!! Nice pics and content. I want to start a recipe book of our own. Perhaps… Yes we can! or Yes, we can. Or Yo, wee can. Love you! Mom

  3. I want to try this. Maybe I can talk my husband in to making them for me for dinner tonight! šŸ˜‰

  4. My husband made these to go along with our caveman spaghetti–YUM! He used 4-cheese Mexican blend cheese, and they were the most amazing rolls I could have ever imagined! We saved some of the dough balls in the freezer to have fresh rolls again later in the week, and I can’t wait!

  5. Pingback: Grain-free, Gluten-free Stromboli | Mom at home scientist

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