That's when my sister realized that the cheese rolls she always talked about must be Brazilian and not Peruvian! She tasted them and confirmed that. They were delicious! Now that I knew what to search for I found some recipes for "Brazilian Cheese Bread" (or Pao de Queijo) and it turns out that it's a fairly simple recipe! There's only 1 ingredient I had to buy and that was tapioca flour. If you've read this blog for long, you know I don't like to buy lots of fancy flours, especially if they cost a lot. Well, tapioca flour is one of the cheaper flours, so I went for it. I found mine at Bountiful Nutrition for less than $4.
I got the recipe here, along with the first picture (my picture at the bottom is with my cellphone because my camera died, so it's horrible).
Gluten Free Brazilian Cheese BreadIngredients:
- 1/2 cup olive oil or butter
- 1/3 cup water
- 1/3 cup milk or soy milk
- 1 tsp salt
- 2 cups tapioca flour
- 2 tsp minced garlic
- 2/3 cup freshly grated Parmesan cheese (I used cheddar cheese)
- 2 beaten eggs
- Preheat oven to 375 degrees
- Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
- Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded balls of mixture onto an ungreased baking sheet. (The original recipe calls for 1/4 cup sized balls. That's way too big. Make them into little popper sizes.)
- Bake until tops are lightly browned, 15-20 minutes.
- I'll use butter instead of olive oil. There was a strong olive oil aftertaste with these.
- I don't think I'll put the garlic in next time. It was delicious, but I guess the garlic isn't authentic to the actual Brazilian cheese bread.
- I used a grated cheddar and mozzarella cheese blend because it's what I had. I will do the same thing next time based on the reviews.
- I'm going to knead the dough a little bit and then roll the dough balls in my hands before cooking them. Mine were lumpy. Though still good, I'd like to try to make them smoother. I'll also make them smaller than the recipe called for.