Brazilian Cheese Bread – Gluten Free

As I have mentioned before, we are cooking gluten free for my daughter Sarah. It has been a real challenge! However, I have been so blessed to find recipes she loves. I typically make a recipe for her and freeze the leftovers so she can pull them out whenever she needs something quick or whenever I am not making a meal that is strictly gluten free for the rest of us. Honestly, gluten free products and flours cost so much, we can’t afford to all eat this way.

My husband (who does the grocery shopping) had brought home some packs of bagels and English muffins for the rest of us and I needed to find a bread that Sarah would enjoy that would have a comparable “chewiness.”

For a first attempt, this recipe was incredibly easy and super delicious! In fact, I split a couple of rolls between the rest of our family for the “taste test,” and the bread was a hit with everyone. Even my husband suggested I regularly make them for everyone to eat.

This recipe is a traditional recipe made in Brazil and is naturally gluten free. The Tapioca Flour used was difficult for me to find. We live in a small town, however even in the health food stores we visit a couple of hours away didn’t carry it. However, I finally found an inexpensive source – an Asian market in Knoxville. Tapioca Flour will be a staple in our house from now on! I am anxious to experiment with this recipe, possibly making similar breads out of it. I am thinking gluten free Italian Bread, and possibly trying to shape the rolls into a bagel shape with wet hands. I’ll let you know if it works. Also, I believe that you could substitute the cheese with your favorite and even leave out the garlic. So here’s the recipe:

Brazilian Cheese Bread

1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
1/4 tsp. granulated garlic
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Preheat oven to 375 degrees F. 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. Let rest for 15 to 30 minutes. Drop rounded, 1/4 cup-sized spoonfuls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

This recipe yielded 8 (4 inch flattened) rolls for me.

You can see in the photo above how similar in appearance the inside is to an English muffin, and the bread is chewy like a bagel. Yum!

Note: I flattened my “scoops” out somewhat on the baking sheet (before baking) to resemble English Muffins when sliced open. I had a bunch of English muffins in the pantry and was in the mood to make some vegetarian Eggs Benedict.

Here is a photo of this incredible bread with a poached egg and hollandaise sauce:

(This photo would have looked nicer if I had planned for it and picked a different colored plate! But it tasted delicious!)

Candy Cane Popcorn

This recipe would be perfect for gift bags. Make up a batch, divide them into baggies and pass them out to children at church, school, or put them on the buffet at your Christmas party!

Candy Cane Popcorn

1/2 cup popcorn kernels
4 ounces vanilla-flavored confectioners’ coating, or as needed
6 peppermint candy canes, crushed

Using an air popper, pop the popcorn, place into a large bowl, and discard kernels that didn’t pop. Melt the confectioners’ coating according to the package directions. Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

Lemon Cheesecake Squares

Lemon Cheesecake Squares

Crust:

3/4 cup shortening
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam

Filling:
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.

For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

To cut into squares, dip knife in warm water and between each slice, cleaning as needed.

Mulled Cranberry Cider

Mulled Cranberry Cider

2 quarts cranberry juice
2 oranges, zested
14 whole cloves
1 1/2 cups dried cranberries
1 teaspoon vanilla extract
1 1/3 cups honey
2 cinnamon sticks

Pour cranberry juice into a slow cooker; set on high. To the juice add the zest from the oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes.

Peppermint Punch

Peppermint Punch

1 quart peppermint ice cream

2 liters ginger ale, chilled

1 cup cold milk

Place ice cream in a punch bowl and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once or keep chilled until ready to serve. Makes 24 servings.

Christmas Tree Platter

This cheese platter is festive and pretty, too! The instructions can be found on the Cabot Cheese website.

Delicious Dipping Sauce

Delicious Dipping Sauce

1 cup grated Romano or Parmesan Cheese

1/4 tsp. red pepper flakes

1/2 cup olive oil

1 clove garlic, minced

1 loaf Italian Bread, cubed

Whisk together all ingredients except bread in a small bowl; mix together until well combined. Cover and refrigerate until ready to serve. Bring sauce to room temperature before serving with bread. Make 1 1/2 cups.

Yummy Cheese Ball

Yummy Cheese Ball

8 oz. pkg. cream cheese, softened

1 cup sharp cheddar cheese, shredded

4 oz. crumbled blue cheese

6 oz. pkg. dried cranberries

Assorted Crackers

Place all ingredients except for crackers into a food processor. Process until well combined. Shape cheese mixture into a ball on a length of plastic wrap. Wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with crackers. Makes about 3 cups.

Holiday Spread

1 cup plus 1 tbsp. chopped almonds, divided

8 oz. pkg. crumbled feta cheese

7 oz. jar roasted red peppers, drained and chopped

1 clove garlic, minced

1 (8oz.) pkgs. cream cheese, softened

10 oz. pkg. frozen spinach, thawed and drained

Assorted Crackers or Pita Wedges

Line a 2 quart bowl with plastic wrap; sprinkle in 1 tbsp. almonds. In a separate large bowl, mix together 1/2 cup almonds, feta cheese, peppers, garlic, cream cheese, and spinach. Blend well. Press mixture into bowl over almonds. Cover and chill overnight. To serve, invert onto a serving dish. Remove plastic wrap. Press remaining almonds onto the outside. Serve with crackers. Makes about 7 cups.

Pumpkin. Cinnamon Roll. Cake.

I think the title says everything we need to know.

You can find the recipe for this yummy recipe at the Picky Palate.

In other news… last night was movie night at our house. We watched Hachi: A Dog’s Tale. This is a must see movie. Have you seen it?

Honestly, I bawled my eyes out. For ten minutes. After the movie. I was sobbing so hard I was shaking. I love my dogs.

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