Brazilian Cheese Bread or Pao de Queijo {grain & sugar free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. Beat the eggs until creamy, then add the melted oil, and spices.
  2. 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.
  3. With medium cookie scooper or spoon place about 2 tbsp onto the cookie sheet.
  4. Bake for 20 minutes in 375 oven or until you see specks of golden cheese!
Notes
This recipe is a little different than your typical Brazilian Bread {Pao de Queijo} as it is dense and more like a biscuit. I used less liquid to give it this texture. I also added a few spices to make it my own. Most recipes have a very airy and chewy texture and often the center is hallow. The beauty of this recipe is that it is totally grain free! I like to bake mine on stoneware rather than aluminum sheets. I prefer using a flavorful sheep cheese like Manchego that is made in La Mancha region of Spain. You can use your favorite choice of cheese but I find the sharp cheeses work best. Also, if you have leftovers, which is doubtful because they are addicting, you can keep them in the refrigerator but may need to heat them slightly in toaster oven.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/brazilian-cheese-bread-or-pao-de-queijo-grain-sugar-free/