Rating: 4.5 stars
326 Ratings
  • 5 star values: 213
  • 4 star values: 66
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 12

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

  • Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

  • Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Nutrition Facts

385 calories; protein 6.3g; carbohydrates 39.9g; fat 22.6g; cholesterol 70.9mg; sodium 555.1mg. Full Nutrition
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