This is a moist and gooey bread that is very simple to make. It is made with tapioca flour which is gluten-free, and with a couple of substitutions from the traditional recipe, I've made this one dairy-free.
Ingredients:
1 1/2 cups tapioca flour
2/3 cup unsweetened almond milk
3/4 cup Earth Island Dairy-Free Pizzeria Blend (vegan mozzarella & parmesan shreds)
1/4 cup olive oil
2/3 tsp salt
Instructions:
1. Preheat oven to 400 F and grease a muffin tin.
2. Place all ingredients in a large bowl and whisk or use egg beaters to combine.
3. Pour into muffin tins filling each one halfway.
4. Bake 20 minutes, until they are lightly browned. Remove from oven and let stand for about 5 minutes before serving.
Serves 12
Note: For best results, serve this bread toasted after the first day. I slice them in half and toast them for a minute or two.
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