Little pillows of crispy edges and soft, gooey cheese-like interior, this naturally gluten-free cheese bread, can easily be made dairy-free by substituting your favorite cooking fat, non-dairy milk and non-dairy cheese. I made it recently with ghee (milk solids removed), Daiya cheese substitute and homemade almond milk and found the end result every bit as good as the real deal. (While I'm personally neither gluten-free nor dairy-free, I sure feel better when I make that effort).
1/2 cup butter
1 cup milk
1 tsp salt
2 cups tapioca starch
1 1/2 cups shredded cheddar cheese
1/4 cup fresh chives (or 2 tbsp dried)
2 rashers of cooked bacon, broken into bits
Preheat oven to 400 F.
Heat butter, salt and milk in a saucepan over medium high heat. Bring to almost boiling.
Add tapioca starch and stir. (It will become quite thick and doughy).
Let cool slightly and stir in the remainder of the ingredients. And when I say stir, it might be a combination of stirring and kneading actually!
Form the well-mixed dough into balls and place on a parchment lined cookie sheet. Bake for a half hour. Try not to burn yourself as they are most delicious hot out of the oven!