Wednesday, February 2, 2011

Brazilian Cheese Bread Brushetta

Well, my mother has a food sensitivity to gluten. So, for a Christmas present I was making her dinner, so I wanted to find something that was "bread like" that she could enjoy! :) I found the answer. Brazilian cheese bread is delicious, cheesy, and gluten free! So, I took it one step further and turned it into brushetta!

Dough Ingredients:
1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk
1 teaspoon salt
2 cups Tapioca flour (This is not Tilapia flour... that is a fish!)
2 teaspoons minced garlic
2/3 cup grated parmesan
2 beaten eggs

Topping Ingredients:
Green onions
Shredded cheese
Olive oil

First, preheat the oven to 375 degrees. Then, medium sized sauce pan on the stove, mix olive oil, milk, water, and salt. Let this mixture boil. Once it comes to a bowl remove it from the heat and stir in the Tapioca flour and garlic. Then, let it sit for 10 minutes. Then, mix in the beaten eggs and parmesan cheese. It will look like cottage cheese and be very clumpy. This is the way it is supposed to look do not become overwhelmed.

Then, form the dough into small circles. The dough doesn't rise or expand, so the size you make them is the size they will be. Then, leave them in the oven for 15 minutes or until almost golden brown. In the mean time in a bowl mix together soem chopped tomatoes, green onions, some shredded cheese (mozzarella), olive oil, and shake some basil in there. :) Then, place a little of the mixture on each bread circle. Put back in the oven for 5-10 minutes until all the cheese is melted and the bread is golden brown. Remove for the oven and enjoy! :)

Before they were put back in the oven.

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