Brazilian Cheesy Bread Recipe

January 22, 2019
by Nicole Gulotta for Thrive Market

In The Plant Paradox Cookbook, Dr. Steven R. Gundry offers 100 lectin-free recipes for optimal gut health. (Lectin’s are gluten- and plant-based proteins that give some people digestive issues.) And yes, cheesy bread is on the menu. It’s a Brazilian specialty that’s simple to whip up in your own kitchen with a few basic ingredients. If you don’t have a stand mixer you can make the dough by hand, but be prepared for a 10- to 15-minute workout!

Brazilian Cheesy Bread

Yield: 24 (2-inch) rolls
Active Time:

Ingredients

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

Instructions

Arrange two racks in your oven so they’re evenly spaced and preheat the oven to 450°F. Line two baking sheets with parchment paper.

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.

From the book THE PLANT PARADOX COOKBOOK: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut and Live Lectin-Free. Copyright © 2018 by Steven R. Gundry. Published on April 10, 2018 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

Add to FavoritesAdded to Favorites
Non-GMO Cassava Flour

Compare at$17.99


Member Price:$11.99(Save 33%)

in cart

Add to FavoritesAdded to Favorites
Avocado Oil
16.9 oz bottle

Retail Price:$12.95


Member Price:$9.99(Save 23%)

in cart

Add to FavoritesAdded to Favorites
Organic Coconut Milk, Regular

Compare at$3.99


Member Price:$1.99(Save 50%)

in cart
Minimum of 2 required

Add to FavoritesAdded to Favorites
Nutritional Yeast Seasoning

Retail Price:$6.69


Member Price:$4.99(Save 25%)

in cart

Print Article

This article is related to: Baking, Gluten-Free Recipes, Vegetarian Recipes, Vegan Recipes, Bread Recipes, Dairy-Free Recipes

Share This Article

Vegan Lemon Moringa Latte Recipe