Cheesy Bread (grain-free)
This recipe for cheesy bread is one that I come back to over and over. My kids even developed a game they play while eating cheesy bread, where they try to nibble each piece into the shape of a state or country. Geography + Food = Win Win!
Cheesy Bread is great by itself, served alongside soup, dipped in your favorite marinara, or even as the base for an open-faced sandwich. It refrigerates well, too, and can be warmed up very quickly in a toaster oven.
Cheesy Bread
Serves 6-8
3 eggs, preferably from pastured hens
1&1/2 cups packed grated Parmesan cheese
8 ounces shredded cheddar cheese
6 Tb plain whole milk yogurt
3/4 cup arrowroot*
1/8 tsp cayenne pepper
3/4 tsp baking soda
Preheat the oven to 350 degrees.
Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined.
Spread the mixture onto a baking sheet lined with parchment paper or a Silpat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.
Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned.
Remove from the oven and cool for a few minutes. Then use kitchen shears or a knife to cut the bread into wedges or pieces.
Serve! Leftovers can be refrigerated in an airtight container, with a piece of parchment paper between each slice of bread. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.
This post is part of Weekend Potluck!
Affiliate Disclosure - Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!