Brazilian Cheesy Bread
Yield: 24 (2-inch) rolls
Active Time: 15 minutes
Total Time: 45 minutes
1 cup goat’s milk, casein A2 milk, or Thrive Market Organic Coconut Milk
½ cup avocado oil
1 teaspoon iodized salt
10 ounces (about 2 cups) Thrive Market Non-GMO Cassava Flour
3 large eggs
1 to 1 ½ cups grated parmesan, or 1 cup nutritional yeast
Place the milk, oil, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat when big bubbles start to form. Add the cassava flour to the saucepan and stir with a wooden spoon until the mixture is well combined. A gelatinous dough will begin to form. Transfer the dough into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough for a few minutes at medium speed until it appears smooth and it’s cool enough for you to touch comfortably. Keeping the mixer on medium speed, beat the eggs into the cooled mixture one at a time. Wait until the first egg is fully incorporated before adding the second. Scrape down sides of the bowl regularly to ensure consistent mixing. Beat in cheese (or nutritional yeast) in on medium speed. You’ll end up with a stretchy, sticky dough that’s softer than a cookie dough, but stiffer than a cake batter.
Scoop dough with a small ice cream scoop and place on the baking sheets, spacing them evenly apart (you should have about 12 per sheet). Dip scoop in water between scoops to keep dough from sticking. Place the baking sheets in the oven and reduce heat to 350°F. Bake for 15 minutes, then rotate the baking sheets. Bake for an additional 10 to 15 minutes, until bread is golden. Remove from oven and cool for a few minutes before serving.