Let me tell you about this bread. One of my friends introduced me to it last fall. I was extremely skeptical about it because I am not a cheese lover, but she persisted so I took a tiny bite. HOLY COW IT WAS GOOD (and not crazy cheesy like I expected)! I was instantly curious how to make them because they were hard on the outside, but hallow inside. She had learned to make them while living in Brazil with her family for three years so she shared with me how to make them (bonus they're naturally gluten free!).
The recipe seemed easy, almost too easy. Sure enough they turned out wonderfully though! I made mine in muffin style and served it with chicken meatballs and zucchini pasta. They are really light and they're not dense so they do not feel like a brick in your gut. Before you become overly skeptical give it a try!
Pão De Queijo- Brazilian Cheese Bread
- 1.5 cups tapioca flour
- 1/2 cup grated mozzarella cheese, or cheese of choice
- 1/3 cup olive oil
- 2/3 cup unsweetened vanilla almond milk
- 1 egg
Preheat oven to 400 degrees and line muffin tins.
Place all ingredients in a blender.
Blend on low and stop to scrap down the sides of the blender. Blend until the batter is smooth and no chunks remain.
Pour batter into muffin tins, about 1/2 full. Using regular sized muffin tins I was able to fill 17 slots. If you use mini muffin slots you can fill 24 slots.
Bake at 400 degrees for 20 minutes. It will be done when it is puffy and golden on top.
Allow to cool for a few minutes before serving.
If you've never had Brazilian cheese bread before the texture is different. They are crunchy on the outside hollow on the inside. It sounds crazy, but they are crazy good!
Nutrition per muffin (based on 17 large muffins):
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 1 g||5 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 13 mg||4 %|
|Sodium 31 mg||1 %|
|Potassium 12 mg||0 %|
|Total Carbohydrate 9 g||3 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 1 g||3 %|
|Vitamin A||1 %|
|Vitamin C||0 %|