Ham Bread Bites

Ham Bread Bites | The Gluten-Free Homemaker

Easter is around the corner, and you might find that you have leftover ham.  This would be a great way to use it.

My family has always liked chewy, cheesy,  Brazilian bread balls.  Since going dairy free I have experimented with the recipe a little.  They actually turn out fine without any cheese.  I just add a little nutritional yeast instead.

This recipe is an adaptation of that one.  Not only does it omit the cheese and add nutritional yeast, but it also includes ham.  I also substituted corn meal for part of the tapioca starch because they were really chewy with tapioca as the only flour.

The cornmeal gives these a bit of a gritty texture and with the bits of ham, they have a different mouth feel than the original recipe.  They are stilly chewy, and the added protein from the ham make them a good appetizer or on the go snack.  Even a teenage gluten eating friend gave these his approval.

Note:  Nutritional yeast can be found at health food stores.  I have only used it a little.  Those of you who have used it, what brand do you use?  The brand I have says it is packaged in a facility that processes wheat among other things.  I would like to find a safer brand to use.

Ham Bread Bites
Prep time: 
Cook time: 
Total time: 
  • ⅓ cup oil
  • ⅓. cup water
  • ⅓ cup almond milk
  • 1 teaspoon salt
  • 1½ cup tapioca starch
  • ¾ cup corn meal
  • 2 large eggs
  • 2 Tablespoons nutritional yeast
  • 1 cup ground or finely chopped ham (be sure it's gluten free)
  1. In a medium bowl, combine the tapioca starch and corn meal.
  2. Heat the oil, water, milk, and salt in a small saucepan until white foam appears.
  3. Immediately add the hot liquid to the bowl of flour and stir with a wooden spoon to combine. Let rest about 10 minutes while you preheat the oven.
  4. Add the eggs and nutritional yeast and stir together well. Stir in the ham.
  5. Drop by tablespoonfuls onto a lightly greased cookie sheet.
  6. Bake at 350° for 20 minutes.
  7. Serve warm.

More Appetizer and Snack Recipes

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. These look delish, Linda!! Wonder what has you and I in the Brazilian Cheese Roll mindset these days? 😉 I’ll be making these soon! I haven’t tried nutritional yeast yet. I’ll probably just leave it out. Will report back. :-)


    • I actually made these a while ago, but the picture I took wasn’t very good. Maybe it was your rolls that got me in the mood to make them again and get a better picture. BTW, gf son is trying dairy free for a bit. Giving up cheese is hard for him, but he’s managing.

  2. What is nutritional yeast? Is it different from regular yeast?

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