Brazilian Cheese Bread or Pao de Queijo {grain & sugar free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 1 cup plus 2 tbsp. tapioca flour
- 1 1/2 cups sharp shredded cheese
- 2 eggs
- 2 tbsp. coconut oil
- 1 tsp Himalayan pink sea salt
- 1/2 tsp garlic powder
When we go out to dinner we do something most people would never consider……..We ask the waiter to hold the bread basket {gasp how appalling}. Not only because we don’t want to spoil our dinner with such void nutrition, but because my husband and daughter are gluten free (and update in 2020 I found out I have the genetic celiac marker).
However, this one time at Band Camp {totally have American Pie movie on my brain LOL}! I mean this one time at a Brazilian Restaurant the waiter asked us if we would like some Pao de Queijo bread and he knew my family was gluten free. When he told us the ingredients and we said “YES”, I could see my daughter following him with her eyes so to not loose sight of him, as he left the table to retrieve those cheesy little gems!
She was so excited to have “BREAD” at a restaurant and I swear we all heard the band playing the royal trumpets for the King’s grand entrance as he placed the bread basket on our table! It was true fanfare popping those masterpieces in our mouths. We devoured the whole basket! Yes even the Doc ate them too!
There are many recipes online but of course I had to change it up a bit and make it my own. This recipe is on the denser side as most Pao de Queijo bread is very airy and often is hollow in the center. If you prefer that texture than you would use more liquid and will have to use mini muffin tins as the batter will spread out and give you a flat bread.
The flat bread actually was great to cut open and make a sandwich on. So even though I considered it a failed recipe the second time around; it was another delicious option! I love hearing from you via facebook, instagram, and below in the comments! So if you get to make this scrumptious and healthy alternative to bread please don’t leave me hanging over here!
- 1 cup plus 2 tbsp. tapioca flour
- 1½ cups sharp shredded cheese
- 2 eggs
- 2 tbsp. coconut oil
- 1 tsp Himalayan pink sea salt
- ½ tsp garlic powder
- Beat the eggs until creamy, then add the melted oil, and spices.
- Combine the liquid and tapioca flour, and then fold in shredded cheese. The consistency should be firm. *Update- if you find your mixture is runny you can add few tbsp. of cassava flour until it firms up or pour them in a greased mini muffin pan. I also have placed dough in the freezer for 30 min. and that made it easy to scoop out. Troubleshooting is easy if you find the batter not behaving.
- With medium cookie scooper or spoon place about 2 tbsp onto the cookie sheet.
- Bake for 20 minutes in 375 oven or until you see specks of golden cheese!
With a Spoonful of Health,
P.S. If you would like more information about using essential oils for culinary purposes and health; here is a short video or please contact me with any questions via email info@spoonfulofhealth.pressedsolutions.com.
Hi! I made these tonight. The flavor was great, however they didn’t rise. Was there supposed to be baking soda or baking powder?
Hi Sara, I have never used baking powder or baking soda in this recipe and many others out there do not either. I am wondering if your eggs were larger or your coconut oil measured more perhaps too much fat caused it not to rise. Or if the type of cheese is high moisture maybe that caused it not to rise. Don’t give up these are so amazing and worth it!
Hi Dawn,
I made these and they were tasty but I ended up having to cook them in muffin cups to keep them from turning into flat bread. What did I do wrong?
Hi Sheena,
It seems that not all tapioca flour is processed the same way. From what I’ve found, some are ground more finely like powder, which can result in a thinner batter consistency. I’ve run into this a few times and found that adding a bit more tapioca flour—or even extra cheese—helps.
I’ve also tried this recipe using cassava flour when I ran out of tapioca. I used just under 1 cup of tapioca and added a few tablespoons of cassava flour. They turned out so good! It is fool proof if your batter is bit runny just add more flour, or cheese so it is mashed potato consistency.
At one point, I had to refrigerate half the batter for a few hours due to an unexpected interruption. The chilled mixture actually firmed up nicely, and using an ice cream scoop made it super easy to transfer to the baking sheet. They baked beautifully!