Brazilian Cheese Bread (Pao de-Queijo)

[CateCanCook]

This is a great recipe if you are looking for a gluten free bread!



Name of Recipe: Brazilian Cheese Bread (Pao de-Queijo)
Adapted from recipe found at Rasa Malaysia
Makes approx 36

Ingredients:
1 egg, at room temperature
70g (1/3 cup) olive oil
160g (2/3 cup) milk *
320g (1 1/2 cups) tapioca flour **
70g (1/2) cup cheese (combination of parmesan and mozzarella)
1 tsp salt


Preparation:
Preheat oven to 200C.

Grease mini muffin pans very well with olive oil.

Into the bowl of the TM place the seed tapioca.  Process for 30 seconds on speed 9.  Scrape down the sides of the bowl and repeat.

Place all remaining ingredients in the bowl process for 30 seconds on speed 5, scrape down the bowl and repeat.  *At this point I found the mixture a little too thick, so with the motor still running I added more milk until the consistency was a little thinner - I added probably up to another 2/3 cup of milk - the consistency was still quite thick - but I could semi pour it into the moulds.

Place the mixture into the prepared tins, and bake in the oven for 20 minutes.  You may need to rotate the tins half way during baking to ensure even baking of all the bread.

Remove from tins and serve warm.


Hints/Tips:  The original recipe called for 2/3 cup milk - but I think you need twice that amount - start with the stated amount and gradually add until you get a semi liquid consistency) it will still be quite "stiff" put a little more liquid.

These little breads are best eaten straight from the oven - they tend to go a bit doughy when they cool!   

I dont know how to add photos - but you can see my results at:

http://catecancook.blogspot.com/2011/01/zesty-lime-chicken-with-bean-salad.html

[achookwoman]

Cate, love your Blog.   Keep sharing your recipes with us on the Forum.

[cookie1]

Cate, I've put your recipe here where all the bread makers will see it. It looks very tasty.

[brazen20au]

thanks cate, i might give that a try tomorrow!

[goldfish]

These look great - and the blog is lovely.  Noted CC's advice on another thread to observe Tenina's method re grinding the tapioca - use same method for grinding the tapioca as for sugar . . . grind, cool, grind, cool, etc . . . .