1 cup Lactose-free milk
½ cup coconut oil
2 cups tapioca flour (or use manioc or cassava flour if you have access to it)
1 ½ cups Parmesan cheese
1 teaspoon sea salt
1- Preheat the oven to 450°Farenheit
2- Boil the milk – Combine the milk, oil, and salt in a 2-quart saucepan. Whisk occasionally, and bring to a slow boil over medium heat. Once you see large bubbles in the milk, remove the pan from heat.
3- Add the tapioca flour – Add all of the tapioca flour to the saucepan. Stir until there’s no more dry tapioca flour. The dough should now have a gelatinous texture.
4- Cool the dough – get your standing mixer fitted with a paddle attachment ready and then transfer the dough to the bowl of the mixer. At medium speed, beat the dough for a few minutes until it is smooth.
5- Beat in the eggs – Whisk eggs together in a small bowl. On medium speed, add the eggs slowly to the dough. Use a spatula to scrape down any dough stuck around the sides of the bowl.
6- Beat in the cheese – Again on medium speed, beat in the cheese until its fully incorporated. If the dough is very sticky, stretchy, and soft you are on the right path!
7- Make the bread – Use a tablespoon measure or ice cream scoop to make rounded balls onto a parchment-lined sheet. Space balls of dough an inch or two apart. Dip your fingers in a bowl of olive oil to keep dough from sticking to your hands.
8- Bake the bread – Place the cookie sheet with balls of dough into the oven. Turn down the heat to 350°F. Bake for 25-30 minutes. Remove once the outsides are dry, and are just starting to color. You’ll seeorange flecks of color.
By Colleen Francioli