Gluten-Free Cheese Bread
Preheat oven to 350 F.
In a large bowl, whisk the tapioca flour and salt.
Heat the milk, oil and butter in a small saucepan over medium-low heat until butter is melted and small bubbles form around the edge. Immediately pour over the flour mixture and stir with a wooden spoon until combined.
Stir in the eggs, one at a time with a wooden spoon, then add the Parmesan and cheddar. Using a wooden spoon or your hands, mix thoroughly until smooth.
Spread a thin layer of vegetable oil onto an ice cream scoop or tablespoon measure, and oil your hands as well. Portion the dough into 28 balls, around 2 tbsp each, spacing them evenly onto a parchment paper-lined baking sheet. The mixture will be sticky—if it is too soft to work with, refrigerate for 15 minutes before scooping.
Bake until golden brown, about 30 minutes. Enjoy immediately.
Time-Saving Tip: To freeze for future use, follow steps 1 to 5, then place the tray in the freezer until the balls are hard, around 2 hours. Remove from the freezer and store the balls in a freezer-safe bag for up to 2 weeks. When you're ready to eat them, place the frozen dough balls on a parchment-lined baking tray and bake from frozen at 350 F for 40-45 minutes. This method yields, a fuller, fluffier gluten-free cheese bread.
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Last updated: June 18th, 2021
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