Mom at home scientist

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


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

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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Testing the Waters of Reader Interest

So I created a fabulously long poll on many different ideas that I want to write about, but I couldn’t get WordPress to work with me on this one… yet. I thought at first that I would present to you a simple four subject choices to go further in depth with. But, I am now on letter “U” of options… and each one of those choices really represent many different subtopics. The easiest ways to summarize those topics would be, A. Homesteading, health and sustainability topics, B. Environmental toxicity, and food contaminants and empowering you to make knowledgeable choices emphasizing your values, C. Analysis of scientific studies and ways of interpreting data and study conclusions as well as clarifying intent, D. Recipes for avoiding certain allergens(food) or chemicals(hygiene products) E. My undergraduate thesis.

Please respond to these broader choices instead under the comments. Thank-you!!