Cassava Flour Cheese Bread
Make Cassava Flour Cheese Bread like a pro using our Cassava Flour and Expandex Modified Tapioca Starch.
1 cup + 2 Tbsp Judee’s Cassava Flour (150g) - Spooned & Leveled
1/2 cup Judee’s Expandex Modified Tapioca Starch (80g) - Spooned & Leveled
1 1/4 cups milk (Or 1/3 cup Judee’s Whole Milk Powder + 1 1/4 cup water)
1/4 cup oil
1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese (120g)
2 large eggs, at room temperature (Or 1/4 cup Judee’s Dried Whole Eggs + 5 Tbsp water)
1 teaspoon salt
Preheat oven to 400°F degrees with a rack in the middle.
Combine milk (or reconstituted milk), water, oil and salt in a saucepan and bring to a boil over medium high heat.
Whisk cassava flour and tapioca starch in the bowl of a stand mixer. Once the milk mixture boils, pour over the flour and mix until combined well. A sticky dough will form.
With the mixer still on, add the eggs (or reconstituted eggs), one at a time.
Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
Dough will be soft and sticky. To shape the balls, wet hands with cold water and portion dough into small balls, about the size of golf balls, around 35g each.
Place the balls on a baking sheet covered with parchment paper and bake at 400°F for about 20 minutes until they are golden and puffed.
Enjoy warm! Rolls will be hearty and dense.
Make Ahead & Freezing Instructions: Shape the balls, place them on a baking sheet and place in freezer. Once they are frozen, transfer to a plastic freezer bag and keep them in the freezer for up to 3 months.
Once you're ready to use them, preheat the oven to 400°F and bake the frozen balls for 25 to 30 minutes or until golden and puffy!