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One-Egg Egg Drop Soup
Lunch Chinese

One-Egg Egg Drop Soup

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
  2. 2 Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

By Fei Fei

Chef John's Pão de Queijo (Brazilian Cheese Bread)
Latin American

Chef John's Pão de Queijo (Brazilian Cheese Bread)

4.6

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
  2. 2 Place tapioca flour in a mixing bowl; set aside.
  3. 3 Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into tapioca in the bowl. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
  4. 4 Add eggs, mozzarella and Parmesan cheeses, and cayenne to the bowl; stir with a fork until thoroughly combined. Use a medium ice cream scoop to portion dough onto the prepared baking sheet. Poke down any jagged bits using a wet finger if desired.
  5. 5 Bake in the preheated oven until rolls are puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

By John Mitzewich

Flourless Crepe Tortillas
Dinner

Flourless Crepe Tortillas

5.0

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
  2. 2 Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

By A Day In the Kitchen

Gluten-Free Irish Soda Bread
Breakfast

Gluten-Free Irish Soda Bread

4.2

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
  2. 2 Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
  3. 3 Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

By ChristinaBunny

Brazilian Crispy Cheese Bread
Dinner Latin American

Brazilian Crispy Cheese Bread

3.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.
  2. 2 Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.
  3. 3 Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.
  4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.

By KJCarroll

Gluten-Free Yellow Cake
Dessert

Gluten-Free Yellow Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
  2. 2 Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. 3 Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

By Amy

Frozen Blueberry Pie Filling
Dessert

Frozen Blueberry Pie Filling

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
  2. 2 Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.

By sqq100

Gluten-Free Mini Cornbread Cocottes
Dinner

Gluten-Free Mini Cornbread Cocottes

4.0

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
  2. 2 Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
  3. 3 Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.

By Buckwheat Queen

Delicious Gluten-Free Pancakes
Breakfast

Delicious Gluten-Free Pancakes

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  2. 2 Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

By AC6AA

Perfect Cashew and Peanut Butter Gluten-free Cookies
Dessert

Perfect Cashew and Peanut Butter Gluten-free Cookies

4.6

Prep
10 min
Cook
8 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

By Catherine

Original Bisquick® Knock-Off Gluten-Free Version

Original Bisquick® Knock-Off Gluten-Free Version

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Grind the powdered milk until fine.
  2. 2 Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

By Buckwheat Queen

Gluten-Free Lemon-Poppy Seed Muffins
Lunch

Gluten-Free Lemon-Poppy Seed Muffins

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
  3. 3 Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kytchyn Wytch

Amazing Buttermilk Air-Fried Chicken
Dinner

Amazing Buttermilk Air-Fried Chicken

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine buttermilk and hot sauce in a shallow dish; mix to combine.
  2. 2 Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
  3. 3 Beat egg in a shallow bowl.
  4. 4 Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
  5. 5 Dip chicken thighs into prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
  6. 6 Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
  7. 7 Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and juices run clear, an additional 10 minutes.

By thedailygourmet

Paleo Pancakes V4
Breakfast

Paleo Pancakes V4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
  2. 2 Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Todd DeRosa

Gluten-Free Butter Crackers
Lunch American

Gluten-Free Butter Crackers

4.7

Prep
30 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
  2. 2 Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
  4. 4 Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
  5. 5 Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
  6. 6 Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.

By TRAPPERS

Gluten-Free Double Chocolate Cookies
Dessert

Gluten-Free Double Chocolate Cookies

4.8

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
  2. 2 Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
  3. 3 Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
  4. 4 Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
  5. 5 Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
  6. 6 Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

By Q Anker

Gluten Free Almond Mini Tarts
Snack

Gluten Free Almond Mini Tarts

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F.
  2. 2 Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
  3. 3 Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.
  4. 4 Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.
  5. 5 Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
  6. 6 Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.
  7. 7 Reduce the oven heat to 375 degrees F.
  8. 8 Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
  9. 9 Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
  10. 10 Divide the almond custard evenly between the cooled tart crusts.
  11. 11 Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.

By Mott's

Goong Tod Kratiem Prik Thai (Prawns Fried with Garlic and White Pepper)
Dinner Thai

Goong Tod Kratiem Prik Thai (Prawns Fried with Garlic and White Pepper)

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.
  2. 2 Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

By Toi

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

4.6

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
  2. 2 Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
  4. 4 Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

By Michele S

Gluten-Free Coconut Cupcakes
Dessert

Gluten-Free Coconut Cupcakes

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
  3. 3 Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
  4. 4 Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

By Gluten-Free Desserts

Almond Flour Paleo Pancakes
Breakfast American

Almond Flour Paleo Pancakes

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Beat eggs in a bowl until smooth; whisk in almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt until batter is just combined.
  2. 2 Heat a lightly oiled griddle over medium-high heat or an electric frying pan according to the manufacturer's instructions. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Eshug

Steamed Pandan Tapioca Pearl Cakes
Dessert Thai

Steamed Pandan Tapioca Pearl Cakes

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Toss the coconut and salt together in a small bowl; set aside.
  2. 2 Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
  3. 3 Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
  4. 4 Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.

By wiley

Alison's Gluten-Free Bread

Alison's Gluten-Free Bread

4.5

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
  2. 2 When bread is finished, let cool for 10 to 15 minutes before removing from pan.

By Alison

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing
Dessert

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

4.5

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  2. 2 In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
  3. 3 In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
  4. 4 Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
  5. 5 To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

By Gluten Free Mommy

Instant Pot® Coconut-Caramel Shrimp
Dinner American

Instant Pot® Coconut-Caramel Shrimp

1.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
  2. 2 Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
  3. 3 Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
  4. 4 Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
  6. 6 Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

By thedailygourmet

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Gluten-Free Dense and Chewy Vegan Pumpkin Cookies
Dessert

Gluten-Free Dense and Chewy Vegan Pumpkin Cookies

Prep
20 min
Cook
32 min
Total
92 min

Instructions

  1. 1 Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
  2. 2 Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  4. 4 Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
  5. 5 Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
  6. 6 Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.

By TessaDomesticDiva

Brazilian Cheese Bread (Pao de Queijo)
Bread & Baking Latin American

Brazilian Cheese Bread (Pao de Queijo)

4.3

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine olive oil, water, milk, and salt in a large saucepan and place over high heat.
  2. 2 Bring to a boil and immediately remove from the heat.
  3. 3 Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
  4. 4 Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
  5. 5 Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
  6. 6 Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
  7. 7 Serve and enjoy!

By GLOJAO

Fresh Cherry Pie
Dessert American

Fresh Cherry Pie

4.5

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Whisk flour and salt together in a bowl. Cut in butter with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
  2. 2 Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Meanwhile, mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
  5. 5 Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut leftover dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
  6. 6 Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

By Jessica