Brazilian Cheese Bread is often mixed on the stove top, and then the resulting dough is formed into balls and baked. This variation simplifies things a little by eliminating the need for the stove top mixing and creates bread sticks instead of rolls. But the crispy exterior and soft interior remain.
- 2 cups tapioca flour
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 1 egg
- 2 tablespoons oil
- ¼ cup milk
- 1 tablespoon butter, melted
Line a large baking sheet with foil.
Preheat the oven to 375° F.
In a large bowl, mix the tapioca flour, cheese, salt, egg and oil. Slowly add the milk and continue to bring the dough together. You can use more milk if needed to fully combine the dough.
Work the dough by hand for best results. Separate it into 8 equal pieces. Roll each into a bread stick and place each on the baking sheet. Brush each bread stick with a small amount of butter and bake for 25 minutes. Best served hot.
Nutrition Analysis: 210 cal, 10 g fat, 40 mg chol, 390 mg sodium, 27 g carbs, 0 g fiber, 0 g sugar, 4 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.