This light and fluffy vegan version of the most delicious gluten-free Brazilian cheese bread will be impossible to resist!
Preheat oven to 400 degrees F (200 degrees C). Grease a 24-cup mini muffin tin with cooking spray.
Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
Combine tapioca flour, potato starch, and baking powder in the bowl of a food processor; blend until well combined. Add vegan Mozzarella cheese; mix well. Mix in flaxseed mixture, almond milk, and olive oil, with the processor running, and blend until a smooth and soft batter forms.
Spoon batter into the prepared mini muffin tin, filling each 2/3 to the top.
Bake in the preheated oven until cheese breads are puffy and lightly golden, about 20 minutes.
Per Serving: 135 calories; protein 0.8g; carbohydrates 15.6g; fat 7.7g; sodium 316.1mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.