Pão de Queijo (Brazilian cheese bread)

I'm going to let you in on a little secret about something delicious! I mean a secret so good you will name you next child after me! It's Brazilian cheese bread. It's called Pão de Queijo( pronounced pow jee kay-show). Holli and I are addicted. I used to eat these things all the time on my mission in southern Brazil and now that I know how to make them...this could be a problem...a wonderful delicious problem. Also a bonus, they are Gluten free. I have a co-worker who has celiac disease and still comes by my office a month latter thanking me after giving her this recipe. She said that it is the closest thing to bread she can eat. Gluten free bread tends to be really crumbly and dry. This recipe is a must try if you are on a gluten-free diet! Another bonus is you put all the ingredients in a blender and pour them in a muffin tin and voila you’re done! It's so easy Charly can make it. The only down side is it uses tapioca flour. It can be found at any grocery store and isn't too expensive, but trust me once you have these you will buy a giant bucket full at Costco!




Source

Pão de Queijo (Brazilian cheese bread)
By Simply Recipes

Ingredients
1 egg*
1/3 cup vegetable oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed) grated cheese, your preference, though we got the best results from queso fresco (If you can't afford queso fresco a pizza blend works great!)
1 teaspoon of salt (or more to taste)

Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Directions
1) Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.


2) Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.