Brazilian-style Bread Balls

When we first had to go gluten-free, I was lost. I had no idea on what I would feed my family. We loved soup, but we always ate bread with it. My friend Melanie told me to find a Brazilian bread ball recipe. I looked and looked, they were all devoid of any fiber. So I experimented and we love the results.

They are great with soup, but often our son will just eat them by themselves because they’re good. They are crunchy on the outside and yummy gooey like a gummy bear on the inside. I usually make a triple batch and freeze for easy baking in the future.

INGREDIENTS:
2 cups (9 ounces) Tapioca Flour
¼ cup Coconut Flour
2 Tbsp ground Flax Seed
1/8 teaspoon Salt
1/3 cup Avocado Oil
1/3 cup Almond Milk (or other non-dairy milk)
1/3 cup Water
1 clove Garlic, crushed
2 large Eggs

DIRECTIONS:
Preheat oven to 375 degrees F

Mix together tapioca flour, coconut flour, flax meal, and salt.

Pour avocado oil, milk, water, and garlic into a saucepan and place over heat. When the mixture comes to a boil, remove from heat immediately and stir with dry ingredients until smooth. Set aside to rest for 10 to 15 minutes.

Stir the egg into the tapioca mixture until well combined. Make rounded, 1.5 tablespoon, or larger, balls of the mixture (I like to use a dough scoop.) Drop the dough balls onto a lightly greased cast iron pizza pan or cookie sheet.

Bake in the preheated oven for 20 minutes. These do not brown much so do not allow to overcook. When hot, the insides will be gooey, sort of like a gummy candy. If they are not baked enough they will not be gooey but will rather look almost like they are a typical baked bread. If that is the case, bake them a couple more minutes until gooey.

These get a bit dry if they aren’t eaten fresh. I only bake what we need for a single meal and freeze the rest to bake at a later time. I place the raw balls on a cookie sheet lined with a silicone sheet or waxed paper. Once frozen, I store them in a freezer container. When we want a few, we bake them in toaster oven at 375 degrees for 20 minutes. If you do have extra baked balls, freeze them and microwave briefly and they seem like they’re fresh baked.