Brazilian Cheese Bread ( Pao De Queijo )

"These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. They are the best served hot from the oven :)"
 
Download
photo by Kitty Kat Cook photo by Kitty Kat Cook
photo by Kitty Kat Cook
Ready In:
1hr 5mins
Ingredients:
7
Yields:
60 pieces
Serves:
60
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put the tapioca flour in a large bowl. Set aside.
  • Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
  • Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
  • Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
  • Enjoy !
  • Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Kitty Kat Cook
    Used queso freso like I saw in another recipe.
     
  2. thejonesgal
    I had a sample of something like this at a gluten-free fair and looked for a recipe. And this was delicious!!!
     
  3. Elisa72
    Delicious and easy to make!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes