Gluten-Free Brazilian Cheese Bread
Ingredients
- ⅓ cup vegetable oil
- ½ cup water
- ½ cup whole milk
- ½ teaspoon salt
- 2 cups tapioca flour
- 1 large egg at room temperature
- 1 ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a pan over medium heat, combine oil, water, milk, and salt. Simmer the mixture. Then, let cool down a little bit.
- Pour warm mixture over the tapioca flour in a large bowl, mixing well with a wooden spoon. Then, wait for the dough cool down. Add the egg and knead well with hands.
- Add the cheese and mix well. The more homogeneous the dough, the better -- but also the more difficult to roll. Let rest for about 15 minutes at room temperature.
- Grease your hands with oil before rolling into balls. Use a tablespoon as measurement. Either freeze them for up to 30 days or bake them for 18-20 minutes or until lightly golden. Serve immediately!
- If baking from frozen, baking time will increase to 25-30 minutes.
Recipe Notes
- Variation: ½ to 1 cup of roasted red bell peppers can also be blended with the other ingredients in the blender, or ½ cup of fresh basil leaves. Because bell peppers contain water, it will take longer to bake. They can be served with savory spreads or butter.
- Suggested accompaniments: The plain pão de queijo or Brazilian cheese bread can be served with savory spreads, butter, soft cream cheese, jams, nutella, dulce de leche, or guava paste. This is very common in Brazil. I spread a sweet potato jam and also a berry jam on mine, as you can see.
- Do you love pao de queijo? Try also our Cheddar filled Brazilian cheese rolls!
- STORAGE: if not baking these right away, freeze them in a sealable plastic bag for up to 30 days. Bake directly from frozen.
Nutrition
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