Cheese bread bagels, yum!
One of the toughest swaps for me personally when I went gluten-free was when it came to bread and bagels. I did search to find an alternative but never found one that I actually loved. So I made the decision that if I want to eat a bagel or bread, I’m going to make it myself.
And this has been working great for me and my routine. For starters, bread usually comes with a decent amount of sugar and a few other ingredients that make me think “huuum, I can do better for my body”. So I control what I want to add to my baked goods. Not only that, when it’s over, it’s over. If I want more, I have to make more. And last but not least, NOTHING beats fresh when it comes to baked goods. Am I right?
That’s where my beloved cheese bread comes in. As you know, I am Brazilian. If you talk to any Brazilian, it will be very hard to find someone that doesn’t like Pao de Queijo – aka cheese bread. And this Brazilian LOVES her Pao de Queijo.
One day, I was getting ready to make some cheese bread and thought – why not experiment using my new doughnut molds? That’s how this recipe was born and it’s oh so good! It’s basically a cheese bread recipe but in the shape of a bagel.
It takes probably a total time of 25 minutes to make, including baking time. This recipe is naturally gluten-free and a definite favorite for all the cheese lovers. You can of course experiment with the types of cheese. I used fresh grated Parmesan, but as always feel free to make it your own.
See you in the kitchen my dear friends!
Cheese Bread Bagels Recipe
Yields about 12 bagels (depending on mold)
- 1 1/2 cup tapioca flour
- 1 egg (organic if possible)
- 3 TBSP olive oil
- 2/3 cup unsweetened almond milk
- 1/2 cup grated Parmesan
- 1 tsp salt – if your cheese is salty, add less
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk the egg and add olive oil, milk, cheese, and salt. Stir until evenly combined.
- Add the tapioca flour and mix well.
- Pour batter into doughnut mold and bake for 20 minutes.
- Enjoy fresh with your favorite spread or just as is.
The first time I made these, I used 3/4 grated mozzarella and 1/4 Parmesan (total of 1/2 cup cheese) as I was almost out of parm,. and they were soft and gooey inside, but they rose nicely. I used only grated cheddar this time and they were very flat on top. I’m assuming the cheese is what makes a difference in the rising?