Way back in 2009 my friend Elizabeth shared this recipe with me. Her husband had recently gone completely gluten free, and this was the first gluten free bread she had made and it quickly became a favourite in her house.
Since my husband went gluten free in March I hadn’t dared to try baking gluten free bread. I was scared about the flavours of the flours, the texture, the lack of kneading. But not having bread around means a loss of an instant convenience food, especially at breakfast.
Recently Elizabeth started writing her own blog and she recently published her recipe – the same that she shared as a guest contribution on the precursor to my blog “way back then”. It inspired me to *finally* try it out. I am glad that I did. And I am pleased to share it with #52bakes.
1/2 cup olive oil or butter (I made with olive oil but will try with butter next time)
1/3 cup water
1/3 cup milk or soy milk (I use regular milk in mine, I am sure that rice or oat milk would also work if you are so inclined)
1 teaspoon salt
2 cups tapioca flour (plus a 1/4 cup more to make the dough dryer especially when using oil)
2 cloves of garlic, minced
2/3 cup freshly grated Parmesan cheese (Elizabeth suggests manchego is also a good cheese to use – nice, hard, salty and yummy)
2 beaten eggs
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. (Add extra flour here)
4. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
5. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes. (I find you want to go on the longer side so it’s not gooey in the middle)
Elizabeth suggests that you can make these larger like biscuits or scones, and says that they are great with eggs for breakfast. We had ours for dinner with pasta (who doesn’t like cheesy garlic bread with pasta?!) and we also had these in our pockets for a savoury snack on a long bicycle ride. Tapioca flour or starch is available at most health or whole foods shops. Even if you are not gluten free these are delicious and worth finding the flour and making!