I don’t know about you, but I LOVE bread and cheese, but sadly they do not always love me back… that is why I love this Gluten-Free Brazilian “Cheese” balls recipe.

If you are like me and are always on a quest to find a satisfying gluten free and dairy free recipe then I guarantee you will go crazy over these!

You get gooey, cheesy and doughy without it making you feel bad! Can I get an amen?

They make the perfect side for lunch or dinner and are best when eaten fresh!

The ingredients you will need are the following:

  • cooked russet or red potatoes
  • tapioca starch/flour
  • salt
  • garlic powder
  • onion powder
  • black pepper
  • turmeric
  • nutritional yeast
  • hot water
  • olive oil
  • unsweetened non-dairy milk



  • 1 cup cooked Russet or Red Potatoes
  • 2 cups tapioca starch/flour
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tbsp ground turmeric
  • 2 tbsp nutritional yeast
  • 1/2 cup boiling hot water
  • 1/3 cup olive oil
  • 3 tbsp unsweetened dairy free milk


  1. Boil potatoes in a med saucepan, until they are able to be punctured easily with a fork (about 8-10 minutes). Drain and reserve 1/2 cup boiling water and set aside.
  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, combine tapioca starch, salt, garlic, onion, pepper, turmeric, and nutritional yeast. whisk to combine.
  4. In a small bowl, combine boiling water, olive oil, and dairy free milk . Whisk to combine. Add the liquid mixture to the tapioca mixture with a wooden spoon or spatula, stirring until mostly all of the dry ingredients have been incorporated.
  5. Add the cooked potato and stir and mash with the back of the spoon. Then using your hands, squeeze and knead the dough together until it becomes smoother.
  6. There will be some dry buts of dough just press and knead them into the dough,
  7. Scoop the dough and roll into balls. Space about an inch and a half apart on baking sheet.
  8. Bake for 35-36 minutes. The outside should be dry and the bottoms should be golden brown.
  9. Allow bread to cool for a few minutes on baking sheet.
  10. These are best enjoyed the day they are baked.