This recipe for Brazilian Cheese Bread, also known as Pão de Queijo, is so unbelievably easy to make. A delicious gluten-free bread that is perfect for snacking.
If you have never tried Brazilian cheese bread before, you are in for a treat. They are like little cheese puffs that are crispy outside but amazingly soft and chewy inside.
This recipe is made with milk, egg, olive oil, tapioca flour, salt and two different types of cheeses. I like to use a combination of cheddar and mozzarella, but any grated cheese will work. Simply add all of the ingredients to a blender, blend until smooth, then pour the batter into a mini-muffin pan and bake.
Tapioca flour (also called tapioca starch) is gluten-free, so this is a great recipe for anyone that is gluten-intolerant. You can find tapioca flour/starch in the international foods section of the grocery store, at natural food stores and online.
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- ⅔ cup low-fat milk
- 1 large egg
- ⅓ cup olive oil
- 1 ½ cups tapioca flour/starch
- ¼ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
- 1 teaspoon salt
Preheat the oven to 400°F. Grease two 12-cup mini-muffin pans.
Add all of the ingredients to a blender in the order listed and blend until smooth. Use a spatula to scrape down the sides of the blender, to ensure that all of the ingredients are evenly incorporated.
Pour the batter into the prepared mini-muffin pans, filling up each cup until about 3/4 full.
Bake for 18 - 20 minutes, or until puffed up and golden brown. Remove from the oven and allow to cool slightly on a wire rack. Serve warm.
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