Bread Balls

We brushed garlic butter on these.

I recently posted pictures of Bread Balls on my personal Instagram page as well as my personal Facebook page and I had a number of people ask for the recipe. When I went to find the original link of where I found the recipe, it said the website was no longer active; therefore, the recipe is no longer available on the web. So, I decided to share the recipe here as it is one that we share often with other people.

The author of the original recipe is Linda Etherton. I will share her recipe below, but please note, that we have used it with different kinds of milk. We have used canned coconut milk, raw goat milk, raw cow milk, and even almond milk. We did have someone make them for us who used the fresh coconut milk that Linda mentioned she used as well. No matter what type of milk we have used, they have always turned out. Sometimes we will brush them with garlic butter for a different taste.

We also use this recipe for a pizza crust base-just spread out in baking sheet that has sides. One recipe fills a 11x15 baking sheet. We then bake for 15 minutes, top with sauce and toppings and then put back in the oven for 5-10 minutes. We have discovered that if it is baked on the bottom shelf, it will get crispier which some of like better and some like it softer as when it is baked on the top shelf.

Bread Balls

1/2 cup melted coconut oil or cooking oil of choice
2/3 cup coconut milk (Linda used So Delicious Unsweetened)
1 tsp salt
2 1/4 cups tapioca starch or flour
2 large eggs, lightly beaten
1/4 cup nutritional yeast

Place the tapioca starch in a large mixing bowl.

In a small saucepan, heat the oil, milk, and salt until it just starts to boil and white foam appears on top.

Immediately pour over the tapioca starch and mix with a wooden spoon (we also sometimes use a rubber spatula). Let rest about 15 minutes.

Stir in the eggs and nutritional yeast.

Drop tablespoons of dough, forming rounded mounds, on a lightly greased cookie sheet. (We usually use a cookie or muffin scoop).

Bake at 350 degrees for 15-20 minutes. The outsides will look dry and cracked.

Remove to a bread basket and serve.


After typing this all up, I decided to try once again searching for the original recipe and discovered that if I went to her website and then searched for the recipe, I could find it, even though the link I had saved before wasn't working. Linda blogs at Gluten Free Homemaker.