Step 2: In a large bowl, combine tapioca starch, salt, garlic powder, onion powder, black pepper, turmeric, and nutritional yeast. Whisk to combine.
Step 3: In a small bowl, combine boiling water, olive oil, and almond milk. Add the liquid mixture to the tapioca mixture stirring until most of the dry ingredients have been incorporated.
Step 4: Add the cooked potato and stir and mash with the back of the spoon until mostly incorporated. Then, using your hands, squeeze and knead the dough together until it becomes smoother.
Step 5: Scoop the dough by the tablespoon like cookie dough, and roll it into small balls. Space the dough balls about an inch and a half apart on the baking sheet.
Step 6: Bake for 32 to 35 minutes. The outsides should be dry and the bottoms should start turning a golden brown (lift one to check). The tops of the cheese bread will not really brown at all.
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