Make Cassava Flour Cheese Bread like a pro using our Cassava Flour and Expandex Modified Tapioca Starch.
Cassava Flour Cheese Bread
24
10 minutes
20 minutes
Make Cassava Flour Cheese Bread like a pro using our Cassava Flour and Expandex Modified Tapioca Starch.
Ingredients
- 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
Directions
- 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.
Tips
- 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!
