In his bestselling book The Plant Paradox, renowned cardiologist Dr. Steven Gundry introduced us to the lectin-free way of life. We – like everyone else who read it – were floored to find out that some of the most benign-seeming foods could be contributing to some of the most persistent illnesses of our day. Going lectin-free became an overnight phenomenon, and, just as quickly, a source of major confusion.
The Plant Paradox Cookbook is Dr. Gundry’s response to the rampant “well, what can we actually eat” questions from his readers. Featuring over one-hundred recipes, the brand new cookbook breaks down lectin-free eating and offers cooking hacks for making high-lectin foods safe to eat. Lectin-free or no, we love this genius recipe for cheese bread sans the bread…
There’s a tiny neighborhood pizza place in Los Angeles that serves the most addictive pão de queijo — a super-flavorful Brazilian cheesy bread that fits the Plant Paradox program perfectly. If you’ve ever made cream puffs, this twice-cooked dough technique may be already familiar to you. It takes a little bit of extra time, but the results are worth it!
Brazilian Cheesy Bread
Makes 24 2-inch rolls
1 cup goat’s milk, casein A2 milk, or unsweetened coconut milk
½ cup avocado oil
1 tsp iodized sea salt
10 oz (about 2 cups) cassava flour
2 large omega-3 or pastured eggs or VeganEggs
1 to 1½ cups grated Parmigiano-Reggiano cheese or 1 cup nutritional yeast
Arrange two racks in your oven so they’re evenly spaced, and preheat the oven to 450°F.
Line two baking sheets with parchment paper or silicone baking mats.
Place the milk, oil and salt in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat when big bubbles start to form.
Add the cassava flour to the saucepan and stir with a wooden spoon until mixture is well combined. A gelatinous dough will begin to form.
Transfer the dough into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough for a few minutes at medium speed until it appears smooth and is cool enough that you can touch it comfortably.*
Keeping the mixer on medium speed, beat the eggs into the cooled mixture one at a time. Wait until the first egg is fully incorporated before adding the second. Scrape down sides of the bowl regularly to ensure consistent mixing.
If using cheese, beat it in on medium speed. You’ll end up with a stretchy, sticky dough that’s softer than a cookie dough, but stiffer than a cake batter.
Scoop the dough with a small ice cream scoop and place on the baking sheets, spacing them evenly (you should have about 12 per sheet). Dip scoop in a bowl of water between scoops to keep dough from sticking.
Place the baking sheets in the oven and reduce heat to 350°F. Bake for 15 minutes, then rotate the baking sheets.
Bake for an additional 10 to 15 minutes until bread is golden. Remove from oven and cool for a few minutes before serving.
* If you don’t have a stand mixer like a KitchenAid, that’s okay. You can beat this dough by hand, but be prepared for a workout — 10 to 15 minutes of vigorous beating, at least.
what pizza place? where?
When do you add the nutritional yeast if you are not using the cheese?
I found the recipe to make a rather stiff dough- consistency of bread dough. I added about another ½ cup coconut milk and it was still rather stiff – not really between cookie and cake dough. I followed the temp and time portion only to remove raw dough balls from the oven. After another 20 minutes, still not done and not brown. I turn d the oven back up to 400 and after another 15 minutes they were browning. Still not baked through.
Ended up nothing lie the picture. I used almond milk and needed to add more to make the dough the right consistency. I used fan 175. 15 in oven by far not enough. Back in 15 min still not done, all doughy inside. Another 15 min still not done on inside. Another 15 (by now 1 hr) After cooling the rolls down, checking the inside still not done. Nice and crispy outer an taste is good too. I will make them again with goat milk that might turn the inside out better?
Mine didn’t look like the picture either but they were good! Especially after 6 days with no bread! Just started plant paradox eating. Dipped in garlic infused olive oil.
Made croutons after the 2nd day with leftovers. Melted some ghee, added rosemary (I use a lot) and seasoning salt (homemade). Cut into squares. Toasted in pan, turning to brown sides and then into 400° oven and turned oven off to dry out for about 30 minutes
I’m with David. I’ve made these twice hoping I could get it right the second time. It’ was a waste of $18 of good Parmesan. They come out raw on the inside, hard on the outside and pretty tasteless. They need garlic or herbs. Or better yet just eat the Parmesan and forget the rest of the stuff.