My husband loves Brazilian Cheese Bread, he likes to make mini sandwiches with them, so we always have a batch in the freezer.
I love Brazilian Cheese Bread too, but since I am lactose intolerant I can’t be eating them as often. Actually, I could eat them and take a lactaid pill, but I’d rather reduce my dairy intake.
So, I’ve been experimenting with recipes of Brazilian Cheese Bread that have no cheese to please both of us. I found a recipe that is perfect, exactly like the regular ones minus the cheese!
I have to admit that the ones with cheese are tastier, but these ones do the trick!
Here is the recipe:
3 cup tapioca starch
1 tsp salt
1 tbsp coconut oil
5 oz water
Boil the water with the coconut oil and the salt.
Pour the water over the tapioca starch, mix it a little bit.
Add the eggs previously mixed with a fork.
Mix all ingredients with a hand mixer until it becomes a homogeneous dough (I prefer to use the stems for cakes).
With a ladle place the dough into silicone molds of cupcakes or muffins
Bake at 350ºF until they are similar to the image.
The cooking time is 20 to 40 minutes, depending on the oven.
Makes 12 to 15 mini-breads.