Brazilian chebe rolls

This is such a versatile dough, it can be made into small or large rolls, pizza crust or desserts.

2/3 cup +2 tbsp milk

1 1/2 tbsp unsalted butter

1/2 cup of oil, (I used olive oil)

12 oz (3 cups) weighed Tapioca starch

1/4 tsp baking powder

2 tsp kosher salt

2 lg eggs, room temperature

3 1/2 oz. Pecorino cheese, finely shredded (asiago)

3 1/2 oz. Parmesan cheese, finely shredded

Egg Wash:

1 egg

1 tsp water

1/4 tsp kosher salt

Start with 12 oz. of tapioca. It’s often difficult to get a true cup measurement because tapioca is so lightweight it’s hard to get a true cup measurement for it.

Put tapioca starch, baking powder, and kosher salt in a mixer bowl. Mix together until incorporated.

Heat on stovetop 2/3+ 2 tbsp milk in pot with butter and oil. Bring to boil and pour directly into mixer bowl while very hot. The steam will help create a glutinous texture to the bread. Continue mixing with a beater attachment until it begins to look like frosting. Incorporate eggs one at a time until well mixed in. Add in cheese one the mixture looks like frosting. At this point, you will have an extremely sticky gooey dough that needs to be chilled and allowed to rest for approximately 2 hours.

Preheat the oven to 450° then drop down to 375° once you are ready to put the rolls in the oven.

Line a pan with parchment paper and use two baking sheets stacked on top of each other. This will prevent the bottoms from burning and provide an even heat throughout the cooking process.

Divide the dough into donut size or 8 rolls. Wetting hands with water wwhile rolling will help with the stickiness of this dough.

Roll them like meatballs and place on the parchment paper on top of your double stacked pans.

Use the egg wash on top of the rolls before putting into the oven.

Drop temperature down to 375° and put in oven for 20 minutes. Spin the pan around and cook for 20 more minutes. 40 minutes total.

Cool for 5 minutes before eating.

Makes some wonderfully light rolls.

Christmas Cinnamon Almonds

1 Cup Granulated sugar
1 Cup Packed brown sugar
3 Tbsp. Cinnamon
1/8 tsp salt
1 tsp nutmeg
1 Tsp ground ginger
1 tsp ground cloves
2 tsp vanilla bean paste
1 egg white
3 cups Almonds
1/8 Cup water

Mix together in a large bowl sugar, cinnamon, salt, nutmeg, ginger, cloves.
In a separate bowl, whisk egg whites and vanilla bean paste, add almonds and coat thoroughly.
Toss in the sugar mixture and put into greased slow cooker on high for approximately two hours.
Pour in the water, stir and cook on low for another hour. Stir every 15 minutes making sure that they are not sticking to bottom and burning.
Pour out onto parchment paper and separate them before they have cooled.

Gluten free Pizza Crust

3/4 cup gluten free flour  (my blend)
3/4 cup tapioca flour
2 tbsp dry buttermilk powder
1 tsp agar agar
1 tsp salt
2 tsp guar gum
2 1/4 tsp yeast (1 pkg)
1 tsp sugar
2 tsp olive oil
1 1/2 tsp cider vinegar
1/2 cup water warmed to 120 degrees
1 -2 tbsp sorghum flour
1/2 tsp baking powder (corn free)

Preheat oven to 400.
Add yeast to warm water. Feed the sugar to the yeast and allow it to rise 10-15 minutes until frothy.

Mix in seperate bowl gluten free flour mix, tapioca flour, buttermilk, agar , guar, baking powder and salt. Drizzle in olive oil and cider vinegar to flour mixture.


Allow mixture to sit in warm place to rise 10-15 minutes.
Grease pizza pan (I use a cast iron skillet) and dust with sorghum flour and a pinch of salt sprinkled over pan. Coat your hands in olive oil before pressing dough into pan. Cook for 12 minutes. Add toppings and cook for 12 more minutes.

Pizza below is made with my pesto recipe, my crust recipe, hormel turkey pepperoni, large slices of red onions, cornstarch free feta cheese and corn free mozzarella. It’s great with grilled chicken too!