VEGAN GLUTEN FREE BRAZILIAN CHEESE BREAD

Posted by Bryna Bear aka Gluten Free Baking Bear

     I am very excited to post this recipe. I was finally able to make a great Vegan version of my favorite GF Brazilian Cheese Bread.  Substituting the cheese and butter for vegan cheese and margarine or oil was easy and worked perfectly when using a real egg, but using egg substitutes produced gummy centers. I tried several egg substitutions and chickpea flour and water created the right texture in this recipe.  Some people suggest using 3 Tbs. of chickpea flour and 3 Tbs. of water to equal one egg when making breads.  This made a better texture than other egg replacers, but the dough was still too wet, so I tried 1 Tbs. of chickpea flour and 1 Tbs. of water per egg.  The dough was dry and crumbly, but I decided to just gather the crumbs and press them into balls and bake them.  It held together well when baked and the texture was like the regular Brazilian Cheese Bread recipe.  Success!
     My son, who is a wheat eating vegan, ate the whole batch in two days and asked if the recipe was on my blog. I told him that I would post it next, so here is the recipe.

VEGAN GLUTEN FREE BRAZILIAN CHEESE BREAD

Makes 11 rolls if using a 2-inch scoop

Ingredients

1¼ cup	Tapioca Flour
1 tsp.	Baking Powder
2 Tbs.	Chickpea Flour
2 Tbs.	Water
2 cups	Shredded ‘cheese’. Use non dairy cheese shreds such as Go Veggie or Daiya. For Red Lobster type rolls use cheddar shreds for milder more neutral tasting bread use mozzarella shreds.  You can also use veggie parmesian cheese instead of shreds.
¼ cup	Non dairy margarine-melted or olive oil.
1 tsp.	Dried Herbs such as Parsley or Dill or herbs of choice. If you use fresh herbs you will need to use more, 1 Tbs. or to taste. (Herbs are optional.) For Red Lobster type rolls use parsley.
½ tsp.	Garlic Powder or Onion Power or Chives (optional). For Red Lobster type rolls use garlic powder.

Directions

1. Preheat the oven to 450 degrees.  Prepare a baking sheet by lining it with a silpat mat or parchment paper.
2. Add all of the ingredients to the bowl of a stand mixer.  Mix on lowest speed until there is no loose flour.  Increase the speed to medium and mix for 1-2 minutes. The dough will be dry and very crumbly, but will stay together if pressed firmly into a ball.

   

   Dough will be this crumbly, but will stay together
   when squeezed into a  ball with your hands.

3. Measure out portions of the dough with a scoop that measures 2” across. Press each portion of crumbly dough together and shape into a ball. 
4. Place each ball on the prepared baking sheet, leaving 2-inches of space between each portion.  After baking the ball will flatten slightly.

   

   Raw dough balls.

5. Bake for 8-10 minutes or until the tops start to get lightly browned.

   

   Baked Vegan GF Brazilian Cheese Bread.

6. Serve warm. Once cooled they get a little stiff, reheating will restore the original texture.

VEGAN GLUTEN FREE BRAZILIAN CHEESE BREAD Makes 11 rolls if using a 2-inch scoop Ingredients 1¼ cup Tapioca Flour 1 tsp. Baking Powder 2 Tbs. Chickpea Flour 2 Tbs. Water 2 cups Shredded ‘cheese’. Use non dairy cheese shreds such as Go Veggie or Daiya. For Red Lobster type rolls use cheddar shreds for milder more neutral tasting bread use mozzarella shreds. You can also use veggie parmesian cheese instead of shreds. ¼ cup Non dairy margarine-melted or olive oil. 1 tsp. Dried Herbs such as Parsley or Dill or herbs of choice. If you use fresh herbs you will need to use more, 1 Tbs. or to taste. (Herbs are optional.) For Red Lobster type rolls use parsley. ½ tsp. Garlic Powder or Onion Power or Chives (optional). For Red Lobster type rolls use garlic powder. Directions Preheat the oven to 450 degrees. Prepare a baking sheet by lining it with a silpat mat or parchment paper. Add all of the ingredients to the bowl of a stand mixer. Mix on lowest speed until there is no loose flour. Increase the speed to medium and mix for 1-2 minutes. The dough will be dry and very crumbly, but will stay together if pressed firmly into a ball. Measure out portions of the dough with a scoop that measures 2” across. Press each portion of crumbly dough together and shape into a ball. Place each ball on the prepared baking sheet, leaving 2-inches of space between each portion. After baking the ball will flatten slightly. Bake for 8-10 minutes or until the tops start to get lightly browned. Serve warm. Once cooled they get a little stiff, reheating will restore the original texture.