Bread Balls (Dairy Free)

Bread Balls (Dairy Free)

My family has enjoyed this type of bread balls for years.  I discovered them early on in my gluten-free baking.  While I knew they didn’t contain much nutrition with the main ingredient being tapioca starch, they were a quick and easy way to add a special touch to a meal.

The problem is that they always contained milk and cheese.  Since going dairy free I have forgotten about them, but recently decided to give them another try.  I used coconut milk with no problems and added a little nutritional yeast to give them a slight cheesy flavor.

The results are different than the original bread balls, but still a hit with my family.  Two of my kids don’t miss the cheese at all and “jumped on” the other one when he suggested I make some of them with cheese.

They still add a nice touch to a meal, especially when you need a little something extra like bread to go with soup.  I hope you enjoy them.

4.0 from 1 reviews
Bread Balls (Dairy Free)
Author: 
Recipe type: Bread
 
Ingredients
Instructions
  1. Place the tapioca starch in a large mixing bowl.
  2. In a small sauce pan, heat the oil, milk, and salt until it just starts to boil and white foam appears on top.
  3. Immediately pour over the tapioca starch and mix with a wooden spoon. Let rest about 15 minutes.
  4. Stir in the eggs and nutritional yeast.
  5. Drop tablespoons of dough, forming rounded mounds, on a lightly greased cookie sheet.
  6. Bake at 350° for 15 – 20 minutes (mine baked for 17 minutes). The outsides will look dry and cracked.
  7. Remove to a bread basket and serve.

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Comments

  1. Yay for a dairy-free version! And LOL on two of your guys not responding well to the suggestion on making some with dairy. ;-) I get their protest though! :-)

    Shirley

  2. These look delicious any which way! I might have to sneak some extra cheese on top for my husband , but he’s actually not that picky.

  3. Sharon says:

    Why couldn’t you make them into “logs” add some garlic, cheese, etc and have bread sticks?

  4. These look good, Linda! Have you ever tried them with a little garlic salt or Italian seasoning? I bet they’re yummy with a bowl of soup. Can’t wait to try them!

    • Laurie, I have not tried any seasonings in the bread balls, but I do plan to. I think my family would enjoy garlic powder in particular. I hope you enjoy them!

  5. Have you considered Datis cheese? The pepper jack flavor is perfect for these.
    Thanks for all your hard work.

    • I haven’t heard of Datis, but I have used Daiya. I’m not a fan of any pepper jack, but I’m sure some people would enjoy it. Thanks for the suggestion.

  6. Hi Linda,
    We’re gluten and dairy free too and these sound wonderful! My son is also a sensitive to nutritional yeast. Is it just to add a “cheese” like flavor and could I delete it? Thanks so much , Lori

  7. Yvonne says:

    FYI, This recipe doesn’t work with clarified butter and almond milk! My kids are fussy about coconut flavour in things, will have to see if I can figure out something else. Thanks for the recipe though!

  8. Thanks for the gluten and dairy free recipes….but I also require egg free. Can you give egg free options when possible?

  9. WILL THEY RAISE WITHOUT THE YEAST? CAN I SUB BAKING SODA/POWDER AND STILL GET THEM TO BE SO NICE AND FLUFFY? I’M A NO YEAST GIRL :(

    • The recipe uses nutritional yeast for flavor, not for rising. Yes, they will rise fine without it. If you can have dairy, try adding some shredded hard cheese such as Parmesan or cheddar.

  10. Sheila says:

    Help! I did something wrong when I made these. Mine are gummy on the inside. I know it’s something I did but I don’t know what. The outside is great but they are not getting done at all on the inside.

    • Tapioca starch is gummy when it’s not cooked. Try making the balls smaller so they get done in the middle more quickly. Even when done, they have a moist chewy texture that is not like typical bread.

  11. Nichole says:

    Looking forward to trying these! I don’t typically have coconut milk in the house. What’s your opinion on almond milk?

    • I like almond milk but have cut back on using it because I tend to react if have have too much almond in my diet. I haven’t tried it in this recipe, but it has worked well for me in many others, so I think it would be fine.

  12. Would any other gluten free flour work besides tapioca starch? I don’t like the taste of tapioca starch.

  13. Carol Soderholm says:

    I made these and took them to church and three people asked me for the recipe! They have a nice cheesy flavor. The dough texture surprised me but everything came out wonderfully! Thank you for inventing this!

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