Recipe: Pão de Queijo (Brazilian Cheese Bread)

It is naturally gluten free.  It is cheesy.  It is soft and gooey and amazing. It is one of the most amazing things you will ever eat.  I first made Brazilian cheese bread when I used a Chebe bread mix a long, long time ago.  But after having the real thing at the Disney World Wine & Dine Festival…Pão de Queijo has been on my mind.

This weekend, I am visiting my friend, Jenn, and we are having a culinary cooking experience, as usual.  Last night, to accompany our delicious gluten-free gnocchi main course…we baked up a batch of this amazing Brazilian cheese bread.  And…were we ever impressed!  Holy cheesy gods of goodness!

So…here’s how we did it…

Recipe: Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo (Brazilian Cheese Bread)

Servings: 12-30 (we got 30 out of ours)
Time: Prep 10 minutes; Bake 20 minutes

Ingredients:

  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese – I used mature cheddar
  • 1 teaspoon of salt (or more to taste)

 

Directions:

Preheat the oven to 400°F.

Grease a mini muffin tin.  Put all the ingredients in a blender, pulse the mixture till smooth.  (This mixture keeps in the fridge for up to a week, so you can pre-mix some of this for a quick snack during the week).

Fill the muffin tin, slightly more than two thirds full.

Bake in the oven for 15-20 minutes or until slightly golden.

Serve fresh and warm from the oven.

~*~*~

Seriously…a great bread to serve up with whatever dinner you are eating.  Or have it with breakfast (we are this morning!).  Or as a snack.  The outside gets golden and a little crispy…but that inside…it is just gooey and soft and just amazing.  I am going to make the hell out of this recipe.  Over and over and over and over again!

Even if you aren’t gluten-free…you will seriously love these bite-size breads of cheesy goodness.  Bake some up now.  Do not try to substitute the tapioca flour for a different flour.  It won’t be the same. Bake it.  Bake it up now!

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