Facebook Brazilian cheese bread — Pão de Queijo
Makes about 20 little rolls (one and a half trays). A gluten-free Brazilian cheese bread made with tapioca starch.
🍽️ Makes 20
Ingredients
| 500 г | tapioca or manioc starch (must be starch — corn flour does not work the same) |
| 1 чаша | milk (coconut used) |
| 2 до 4 бр. | eggs |
| — | salt, to taste |
| 1/2 чаша | oil (not olive oil) |
| 450 г | grated yellow cheese (can take up to double, mixed with emmental, parmesan, cheddar or edam) |
| — | baking powder |
Instructions
- Tip the starch into a bowl suitable for kneading.
- Bring the milk, salt and oil to the boil. As soon as they boil, remove from the heat, pour over the starch and stir. The mixture should not be wet, so add more tapioca if needed.
- Add the eggs and the grated cheese and knead until you get a homogeneous mixture. You should be able to shape it into little balls; place them on a tray. Leave space between the balls, as they grow quite a lot while baking. The balls should be about 2.5–3 cm in diameter.
- Bake in a preheated 180°C oven for about half an hour.
Note: I made a half batch. The dough comes out very sticky and elastic — I beat it with a mixer; to shape the balls it helps to grease your hands. They puff up a lot while baking!