This recipe comes to you from kitchen store employee extraordinaire, Dale Hopkins, who reports that a batch of these has yielded not only ooohs and ahhs but also marriage proposals!
If you’re skeptical of gluten free baking, consider this: pão de queijo is, and always has been, naturally gluten free. What does that mean? Well, this classic Brazilian treat is not a modified-to-be-gluten-free-and-almost-as-good-as-the-real-thing recipe, it IS the real thing.
- 1 egg at room temp
- 1/2 cup packed shredded or grated cheese (Parmesan with a little mozzarella works well)
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups tapioca flour or tapioca starch
- 1 teaspoon of salt
- Preheat oven to 400°F. Grease a mini-muffin tin.
- Put everything into a blender and blend until smooth. Scrape down the sides of the blender to make sure you don't have any lumps.
- Fill mini muffin tins about 3/4 full.
- Bake in the oven for 15-20 minutes. The tops should only be just turning golden brown - do not brown!
- Remove from oven and let cool on a rack for a few minutes.
- Eat while warm or save to reheat later.
- This is a chewy bread and may have nearly hollow insides.
- Try extra sharp cheddar cheese and bacon fat instead of olive oil
- Friends enjoyed them with heavy cream substituted for the milk
- Try adding fresh minced garlic and herbs for a nice gluten free garlic roll to have with Italian food