I've served this savory bread several times to non GF friends and they all loved it. Also called pao de queijo in Brazil (cheese bread), pandebono in Colombia, chipas in Paraguary and Buenos Aires. It is served in roadside stands in much of South America for about a quarter. Best part is that it is naturally gluten free. Made of cassava or corn flour, filled with cheese, it is crispy on the outside and moist on the inside.
This recipe uses tapioca flour. I have substituted rice milk and rice cheese to make this recipe work. You can try different fillings. It is extremely easy and quick to make. Serve this out of the oven while warm, as it sits the consistency will change to be someone softer and lose it's crispiness.
Heat oven to 375.
Mix together 1/2 cup olive oil, 1/3 cup water and 1/3 cup rice milk in saucepan. Heat at high till liquid starts to boil. Remove from heat and add in 2 cups tapioca, 1/2 tsp salt, 1 clove finely chopped garlic. Let cool for 15 minutes. Dough will be slightly stringy and able to form a ball.
Mix in 2 beaten eggs and 1/2 cup rice or soy "cheese". Form into small 1.5 inch balls and place on an ungreased pan. Should make 12-15 depending on size. Bake for 25 minutes or until golden on the outside and moist on the inside.
Hi Tia!
ReplyDeleteI love Pao de Queijo and have been looking for a recipe. I knew it uses tapioca flour but also interested in rice flour version. Thanks for the inspiration!
Akemi
Seems like a neat recipe, although I'm Lactose Intolerant so I can't take the cheese, and rice and soy bother my stomach too much.
ReplyDeleteI've found some other Sugar Free Bread Recipes online as well, that go without the Milk or sugar, so they seem to work pretty well (And I've found more than just the ones listed there...)
Thanks for the recipe though!
Thanks again, Tia for the culinary inspiration. The recipe looks easy enough. I'll try it tomorow night for dinner. Anna, Ottawa
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