Cassava Flour Cheese Bread

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These quick cheesy buns are a great gluten-free bread that are perfect for serving as a biscuit on the side of a soup or stew. They have a puffy, dumpling-like texture and flavour and are best hot and fresh from the oven.

Prep Time: 15 min

Cook time: 10 min

Yield: 12-15 Bread Biscuits

Ingredients

• 1 1/4 cup cassava flour

• 2 cup mozzarella cheese, grated

• 1/2 tsp baking powder

• 1/8 tsp salt

• 1/4 cup (58g) butter

• 1 egg

• 1 cup water

Directions

1. Pre-heat oven to 425F.

2. In mixing bowl combine yuca flour, cheese, baking powder and salt. Blend together with an electric mixer.

3. Grate the butter into dry ingredients, add the egg and mix again. Then add the water in 1/4 cup increments until you get a wet dough that is slightly sticky.

4. Measure out 70g pieces of dough. Roll into balls and flatten slightly to create an 'english muffin' shape.

5. Place on a parchment lined baking sheet.

6. Bake in 425F oven for 5 min.

7. Turn off the oven and start the broiler on high. Leave the cheese buns in the oven for 5 more min or until they puff up and begin to brown on the top.

8. Remove and serve piping hot.

   
   

Zhuzh it up!

• These are best the day the come of the oven. But if you've got leftovers, simply toast up with a bit of hot water in a 350F oven until soft again.

• Try out some different cheeses to experiment with the texture and flavour of these gluten-free buns.

This amazing recipe was adapted from Pan de Yuca recipe on Laylita.com