This pan de arroz (rice bread) is made with rice flour and mashed cassava. Cheesy and naturally gluten-free.
1kilo peeled cassava (2lb)
4cupsgrated cheeseI used half mozzarella cheese and half sandwich cheese (500g)
4-1/4cupsmilkyou can use sour milk or whey (1litre)
Boil and drain cassava (cooking time varies between 15-45 minutes).
While the cassava is hot, mash it with a fork or a mortar (I put mine in the food processor).
Add all the ingredients in a large bowl and mix well (I used my hands).
Cover and let it stand for at least 4 hours (I left mine overnight).
When you are ready to bake, heat the oven to 243 ° C / 470 ° F. drop the dough with a spoon on a greased tray or on a tray covered with banana leaves. Bake for about 25-30 minutes or until golden. Eat them while hot.
If you do not use all the batter, you can store it in the freezer.