Gluten Free Vegan Brazilian Cheese Breads Recipes

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GLUTEN-FREE BRAZILIAN CHEESE BREAD



Gluten-Free Brazilian Cheese Bread image

Made with tapioca flour and gluten-free parmesan cheese, these mini cheese bread bites can be ready in just 30 minutes and are perfect for the gluten-free diet.

Provided by Paula Kittelson

Categories     Side Dish

Time 30m

Yield 36

Number Of Ingredients 6

3 cups tapioca flour
1 1/2 teaspoons salt
1 cup whole milk
3/4 cup canola oil
3 eggs
1 cup gluten-free shredded or grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Grease 12 mini muffin cups with butter or cooking spray (without flour).
  • In blender, place all ingredients. Cover; blend, using on-and-off pulses, until well combined. Fill muffin cups three-fourths full with batter.
  • Bake 15 to 20 minutes or until golden and puffed. Immediately remove from pan to platter. Serve hot.
  • Repeat with remaining batter to make about 24 more mini breads, or cover and refrigerate batter up to 5 days until ready to bake.

Nutrition Facts : ServingSize 1 Serving

GLUTEN-FREE VEGAN BRAZILIAN CHEESE BREADS



Gluten-Free Vegan Brazilian Cheese Breads image

This light and fluffy vegan version of the most delicious gluten-free Brazilian cheese bread will be impossible to resist!

Provided by Fioa

Categories     Quick Bread

Time 30m

Yield 12

Number Of Ingredients 10

cooking spray
3 tablespoons water
1 tablespoon flax seed meal
1 cup tapioca flour
½ cup potato starch
1 teaspoon baking powder
1 teaspoon salt
½ cup shredded mozzarella-style vegan cheese (such as Daiya®)
⅔ cup almond milk
⅓ cup olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 24-cup mini muffin tin with cooking spray.
  • Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
  • Combine tapioca flour, potato starch, and baking powder in the bowl of a food processor; blend until well combined. Add vegan Mozzarella cheese; mix well. Mix in flaxseed mixture, almond milk, and olive oil, with the processor running, and blend until a smooth and soft batter forms.
  • Spoon batter into the prepared mini muffin tin, filling each 2/3 to the top.
  • Bake in the preheated oven until cheese breads are puffy and lightly golden, about 20 minutes.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 15.6 g, Fat 7.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 316.1 mg, Sugar 0.4 g

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