When I was a kid, I loved cheesy breadsticks. I liked them more than pizza, actually, because I didn’t like tomato sauce until I was in my late twenties. I was very picky back then, and I attribute some of that to mineral deficiencies. As I learned about nutrition and traditional culture in my late twenties, I began to add in foods I hadn’t eaten my whole life. Within months, most of my pickiness was gone (though there are still a few hold-outs – namely, mustard, stewed tomatoes, and hot dogs).
Through those picky years, cheese and bread were definite comfort foods for me – especially, fresh, warm cheesy bread that you can really sink your teeth into. I have learned through my own health journey that I’m actually quite sensitive to gluten and that dairy also affects some of my symptoms. I like to make level-headed decisions about my diet (not extreme limitations for long periods of time), and I focus on choices that are sustainable and make the greatest difference in the health of my body and how I feel. For me, that has meant cutting out gluten completely and limiting my dairy intake. Most of the time I don’t even think twice about it…
But, sometimes I miss that satisfying warm, cheesy bread.
Here’s a simple recipe for little rolls that make a great snack or side dish. They have a gooey texture (from the tapioca flour) that reminds me a lot of cheese and satisfies my craving for something cheesy! This recipe is adapted from the naturally grain-free recipe for Brazilian Pao de Quiejo. This is a simple blender recipe and turns out best when made in a mini muffin tin.
If you try these out, I’d love to hear what you think!
My name is Candace McCallister. I am the founder of Sweet Water Offering, a holistic health enterprise to support women and families to heal naturally. My background is in biology, counseling, bodywork, and nutrition. My husband and I are helping to start an intentional Christian community in Little Rock, AR. We have three lively and beautiful children.