Gluten Free Brazilian Cheese Bread Recipes
GLUTEN-FREE BRAZILIAN CHEESE BREAD
Made with tapioca flour and gluten-free parmesan cheese, these mini cheese bread bites can be ready in just 30 minutes and are perfect for the gluten-free diet.
Provided by Paula Kittelson
Categories Side Dish
Time 30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Grease 12 mini muffin cups with butter or cooking spray (without flour).
- In blender, place all ingredients. Cover; blend, using on-and-off pulses, until well combined. Fill muffin cups three-fourths full with batter.
- Bake 15 to 20 minutes or until golden and puffed. Immediately remove from pan to platter. Serve hot.
- Repeat with remaining batter to make about 24 more mini breads, or cover and refrigerate batter up to 5 days until ready to bake.
Nutrition Facts : ServingSize 1 Serving
BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.
Provided by GLOJAO
Categories Bread Quick Bread Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g
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