Brazilian Cheese Bread – Gluten-Free & Dairy-Free
Ingredients
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300g sweet cassava starch (also known as “polvilho doce”)
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3g salt
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150g whole eggs
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95g water
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100g plant-based milk (I used oat milk)
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50g vegetable oil (I use olive oil)
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55g vegan butter
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300g aged cheese – vegan or not (depending on your diet and restrictions). I used pre-grated plant-based cheese (preferably one that melts well). If you’re not dairy-intolerant, pecorino is a good option and is considered lactose-free due to its minimal lactose content.
Method
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Preheat the oven to 180°C.
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In a saucepan, combine the water, salt, plant-based milk, olive oil, and vegan butter. Bring to a boil and let simmer on low heat for one minute.
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Pour the mixture into the bowl of a stand mixer, add the sweet cassava starch, and mix well. Beat until combined. Let it cool down before adding the eggs, as you don’t want to cook them.
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Gradually add the eggs, beating until fully incorporated.
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Coarsely grate the cheese and mix it into the dough just enough to distribute it evenly. No need to overmix or dissolve the cheese completely.
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Divide the dough into small cheese bread balls, about 15 to 30g each — I made mine 30g.
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Chill the dough in the fridge for a few minutes before shaping. Grease your hands with oil or, if you prefer, lightly moisten your hands with water, then shape the dough and place the balls on a baking tray lined with parchment paper.
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Bake for 17 minutes or until golden brown.
They taste best when warm 😀
