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

1. Preheat the oven to 350 degrees.

2. Combine all ingredients in a medium bowl.  Mix with a hand mixer until well-combined.

3. 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. 

4. Bake at 350 degrees for 18-22 minutes.  The edges should be very browned, and the top should be nicely browned.

5. 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.  

6. 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!

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