Grain-free Brazilian Cheese Bread Recipe | Danielle Walker

Melt 1 cup full-fat coconut milk in a pan over medium-high heat and add 1 teaspoon apple cider vinegar until it comes to a boil.

Grate 1.5 cups of Parmesan cheese and set aside.

In a mixer, add 1 cup of arrowroot flour.

Once the coconut milk mixture is boiling, turn off the heat and pour it into the mixer over the arrowroot flour.

Mix until the mixture is cool to the touch, then add 2 eggs one at a time, mixing until fully incorporated.

Increase the mixer speed to high if the mixture looks thin or curdled.

Add the grated Parmesan cheese and mix until combined.

Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

Roll the mixture into balls slightly larger than golf balls and place them on the baking sheets.

Bake in the oven for an unspecified time until puffed up.

Equipment Needed

Dietary

Allergens