Vegan Brazilian Cheese Bread

This straightforward vegetarian Brazilian Cheese Bread uses food product starch, potato, olive oil, and spices to create a dairy-free pão Diamond State queijo. Gluten-free. it had been solely some years agone currently that i used to be initial introduced to Brazilian cheese bread. A coworker had brought it certain  a occasion birthday lunch. the instant I seen that it had been product of naturally gluten-free food product starch, I virtually jumped up and down excitedly.

Traditional Brazilian cheese bread, or pão Diamond State queijo, whereas created up principally of food product starch, is also, because the name suggests, significant on the cheese. I needed a dairy-free Brazilian cheese bread that didn’t accept vegetarian cheese however still had that crisp on the surface, chewy on the within texture and habit-forming flavor. And whereas already going the dairy-free route, I needed to travel ahead and create it fully vegetarian, omitting the egg.

Ingredients

• 1 cup cooked Russet potato
• 2 cups (236g) tapioca starch
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 pinches ground turmeric
• 2 tablespoons nutritional yeast*
• 1/2 cup boiling water
• 1/3 cup olive oil
• 3 tablespoons unsweetened almond milk (or other non-dairy milk)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. 
2. Pierce the potato with a fork and cook on appropriate setting in microwave until cooked and mashes well with a fork.
3. In a large bowl, combine tapioca starch, salt, garlic powder, onion powder, black pepper, turmeric, and nutritional yeast. Whisk to combine.
4. In a small bowl, combine boiling water, olive oil, and almond milk. Whisk to combine. Add the liquid mixture to the tapioca mixture with a wooden spoon or spatula, stirring until most of the dry ingredients have been incorporated. 
5. Add the cooked potato and stir and mash with the back of the spoon until mostly incorporated. Then, using your hands, squeeze and knead the dough together until it becomes smoother. 
6. There will be some dry bits of dough, just press and knead them into the dough. 
7. Scoop the dough by tablespoon, and roll into balls. It is helpful to squeeze the dough together a few times as you roll to make a cohesive ball. Space about an inch and a half apart on baking sheet. 
8. Bake for 32 to 35 minutes. The outsides should be dry and the bottoms should start turning a golden brown (lift one to check). The tops of the cheese bread will not really brown at all. 
9. Allow vegan brazilian cheese bread to cool for a few minutes on baking sheet. Serve warm. Best eaten the day they are made.
10. For leftovers: Store any leftovers in an airtight container in the refrigerator. To reheat, warm in oven at 350 degrees Fahrenheit for 8-10 minutes. You can also reheat in microwave for 15-20 seconds. The microwave will not make them crisp.

Adapted from HERE

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