Sunday Dinner

Dinner last night was Gluten-Free Spaghetti w/meat sauce and Gluten-Free Brazilian Cheese Bread.  These little breads of yummy goodness are simply scrumptious! The recipe makes 18 to 24 and it is hard for the 2 of us not to eat them all on our own!!  Better than any garlic bread or bread stick I have purchased and oh so simple to make!  These will be a family favorite in no time!


Brazilian Cheese Bread (gluten-free, no sugar):
Adapted from: Life Made Full

Web Address:

1 large egg
1/2 C milk of choice
1/4 C olive oil
1 C Tapioca flour (I used Bob’s Red Mill)
1/2 tsp salt
1/4 C Parmesan, grated
1/4 C Cheese, grated (I used a Mexican cheese blend)
1 small clove of garlic, minced

Preheat oven to 400 F
Grease mini muffin pan
Add all ingredients to small mixing bowl and mix until combined
Pour into muffin tin about 2/3 full and bake 15 minutes, until puffed up and golden. Serve warm.


**Do not use muffin liners as they will stick

***I personally top with a little cheese and garlic salt when they are done baking and just leave them in just long enough to melt the cheese.

Prep: 5 min Cook time: 15 min Total time: 20 min. Serves: 24 mini breads


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