quickbread - breadballs
By tinathorn
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4.5/5
(14 Votes)
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Ingredients
- 1/2 cup melted coconut oil or cooking oil of choice
- 2/3 cup milk or coconut milk (I used So Delicious Unsweetened)
- 1 teaspoon salt
- 2 1/4 cups tapioca starch or flour
- 2 large eggs, lightly beaten
- 1/4 cup nutritional yeast
Details
Adapted from glutenfreehomemaker.com
Preparation
Step 1
Place the tapioca starch in a large mixing bowl.
In a small sauce pan, heat the oil, milk, and salt until it just starts to boil and white foam appears on top.
Immediately pour over the tapioca starch and mix with a wooden spoon. Let rest about 15 minutes.
Stir in the eggs and nutritional yeast.
Drop tablespoons of dough, forming rounded mounds, on a lightly greased cookie sheet.
Bake at 350° for 15 – 20 minutes (mine baked for 17 minutes). The outsides will look dry and cracked.
Remove to a bread basket and serve.
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