Gluten Free Brazilian Cheese Buns Recipes

BRAZILIAN CHEESE BUNS

Steps:

• Preheat oven to 350 degrees.
• Whisk together the tapioca flour and baking powder.
• Stir in cheese and eggs.
• Mix together and knead the until a dough forms. ( I do this in my kitchen aid mixture.) This is a wet more sticky dough. It will not be the same as a regular bread dough.
• Divide into 8-10 pieces. I use a cookie scoop to make sure the pieces are uniform.
• Bake for 12-14 minutes or until done, but not browned. You want these to be soft and tender.

BRAZILIAN CHEESE ROLLS (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
• Place tapioca starch and salt in a large bowl.
• Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet.
• Bake in preheated oven until rolls are browned, 15 to 20 minutes.

GLUTEN-FREE BRAZILIAN CHEESE BREAD

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.