Brazilian Cheese Bread (Gluten Free)

What is it about the winter that makes me want to curl up by a big fire with a piping mug of tea and mouthwatering savoury scones?

Below is a great recipe for Gluten Free Cheese Bread by one of our students here at the studio. If you came out for our one year anniversary celebrations, you may have been lucky enough to snag one of her awesome vegan/gluten free mini cupcakes.

I've been hearing from a lot of our students that either they, or someone they know have developed an intolerance for gluten...so try this recipe...tell us what you think!

P.S. Thanks April!!

UPDATE: http://www.liveglutenfreely.com/ shared by our very own April. It's a blog about living gluten free.

Brazilian Cheese Bread (Gluten Free)

Ingredients

2 cups of whole milk ( sub. lactose free)

8 tablespoons of butter, melted

½ vegetable oil ( I used 4 tablespoons)

4 1/4 cups tapioca flour ( I used the whole pack of Bob’s red mill tapioca flour)

4 eggs

2 cups grated farmers cheese

¼ cup grated cheddar cheese (optional)

Salt to taste.

Preparation

Pre heat oven 350.

Mix milk salt, vegetable oil and butter in a pot and bring to a boil.

As soon as it boils, remove from heat.

Stir tapioca flour into the milk and butter mixture.

Stir in eggs and the cheese and mix well.

Let the mixture cool for 15- 30 minutes so that it will be easier to handle.

With floured(tapioca flour)hands, shape the dough into golf size balls and place them on a baking sheet

Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up most in the last 5 minutes.

Serve warm