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quickbread - breadballs

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Rate this recipe 4.5/5 (14 Votes)
quickbread - breadballs 1 Picture

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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