Gluten-Free Brazilian Cheese Bread
User Reviews
5
Gluten-Free Brazilian Cheese Bread
Description
Gluten-Free Brazilian Cheese Bread combines tapioca flour with Parmesan cheese to create a distinctive chewy texture inside a light, crisp exterior. The technique begins by simmering oil, water, milk, and salt to infuse moisture before mixing with tapioca flour to form a dough. Once cooled slightly, egg and grated cheese are incorporated, producing a cohesive dough that is rested briefly to enhance texture before baking. The small dough balls puff up and develop a lightly golden crust in the oven, encasing a tender, elastic crumb well-known in Brazilian baking.
The flavor balances savory and slightly cheesy notes from the Parmesan, complemented by the unique tapioca gumminess. The bread is typically served warm soon after baking, making for a comforting snack or breakfast item. Common accompaniments include butter, savory spreads, or sweet jams, which highlight its versatility.
This cheese bread adapts to variations like blending roasted red bell peppers or fresh basil into the batter, which influence baking time but add flavor. It freezes well for up to 30 days before baking, with baking times adjusted for frozen dough to maintain quality and convenience.
Ingredients
- ⅓ cup vegetable oil
- ½ cup water
- ½ cup milk whole
- ½ teaspoon salt
- 2 cups tapioca flour
- 1 egg at room temperature, large
- 1 ¼ cup Parmesan Cheese grated
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.
Notes
- The dough can be flavored by blending in roasted red bell peppers or fresh basil; note that bell peppers add moisture requiring a longer bake.
- Pão de queijo is often served with a range of accompaniments including butter, savory spreads, soft cream cheese, jams, Nutella, dulce de leche, or guava paste.
- Unbaked dough balls freeze well in a sealed plastic bag for up to 30 days; bake directly from frozen, increasing baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 79mg | 3% |
| Potassium | 10mg | 0% |
| Vitamin A | 40IU | 1% |
| Calcium | 39mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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