Recipe courtesy of Bauer's 66 1/2
Pao De Queijo (Brazilian Cheese Bread)
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- Level: Intermediate
- Total: 35 min
- Active: 20 min
- Yield: 32 to 48 cheese puffs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 82
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 58 mg
- Level: Intermediate
- Total: 35 min
- Active: 20 min
- Yield: 32 to 48 cheese puffs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 82
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 58 mg
Ingredients
Directions
Special equipment:
a 48-cup mini muffin pan- Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
- In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
- Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
- Remove the pao de queijo from the muffin pan and enjoy.
Cook’s Note
This is a very forgiving gluten-free bread. For a sweeter option, cut out the garlic and replace the cheese with 1 cup chocolate.
