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.
- 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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