Brazilian Cheese Bread

I first had these rolls at Five on Black, the wonderful and entirely gluten-free Brazilian restaurant that just went in down town.  These cheesy bites are the perfect combination of savory Parmesan cheese and mellow flavor from the tapioca flour.  They are crispy-crunchy on the outside and chewy with lots of air bubbles on the inside, and super simple to make!

For those following the Gut and Psychology Syndrome diet, both fluid milk and tapioca flour are not allowed, but if you are eating grain-free, or paleo with milk, these bites are sure to be a hit!

Tapioca flour is made from a root vegetable, the cassava root.  Similar in consistency to corn starch, this white silky flour is common in gluten free baking.  It is starchy, slightly sweet, and naturally gluten free.

This Brazilian cheese bread packs wonderfully, it’s going to be a popular part of packed lunches this spring!

Ingredients:

1 cup whole milk

1/2 cup coconut oil (I used this coconut oil)

1/2 teaspoon sea salt (I used this sea salt)

2 cups tapioca flour (I used this tapioca flour)

2 eggs

1-1/2 cups grated Parmesan cheese (after grating)

Equipment:

Medium sauce pan

Stand mixer with paddle attachment (I would expect this to work in a food processor with a dough blade, but I haven’t tried it)

Cookie sheet

Parchment paper

Cookie scoop

Directions:

Preheat oven to 425* F
In a medium saucepan, heat milk, coconut oil, and sea salt over medium heat for 2-3 minutes, or until boiling.
Remove from heat and add tapioca flour.
Stir in tapioca flour with a fork until there is no more powdery-dry tapioca flour.
Move tapioca mixture to a stand mixer with a paddle attachment.
Beat on low and work up to medium and continue mixing for about 5 minutes, or until comfortable to touch (not too hot) and mixture is smooth.
Gently mix 2 eggs with a fork.
Stop mixer and add half the egg mixture (one egg) and beat on medium speed until thoroughly combined.
Add the other egg, and mix until thoroughly combined.
Add grated Parmesan cheese, mix on medium-low speed until combined.
Line a baking sheet with parchment paper.
Using a cookie scoop dipped in water to prevent sticking, place batter on parchment about 1 inch apart.
Bake for 25 minutes.
Repeat with remaining batter.

Recipe makes 24-32 rolls.

Easy Brazilian Tapioca-Parmesan Bites (Pao de Queijo)

Course: Side Dish
Cuisine: Gluten Free, Grain Free, Paleo, primal
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 32
Author: Cara Comini
Simple to make savory cheese rolls are a favorite from Brazil.
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Ingredients

  • 1 cup milk
  • 1/2 cup coconut oil
  • 1/2 teaspoon sea salt
  • 2 cups tapioca flour
  • 2 eggs
  • 1-1/2 cups parmesan cheese

Instructions

  1. Preheat oven to 425* F
  2. In a medium saucepan, heat milk, coconut oil, and sea salt over medium heat for 2-3 minutes, or until boiling.
  3. Remove from heat and add tapioca flour.
  4. Stir in tapioca flour with a fork until there is no more powdery-dry tapioca flour.
  5. Move tapioca mixture to a stand mixer with a paddle attachment.
  6. Beat on low and work up to medium and continue mixing for about 5 minutes, or until comfortable to touch (not too hot) and mixture is smooth.
  7. Gently mix 2 eggs with a fork.
  8. Stop mixer and add half the egg mixture (one egg) and beat on medium speed until thoroughly combined.
  9. Add the other egg, and mix until thoroughly combined.
  10. Add grated Parmesan cheese, mix on medium-low speed until combined.
  11. Line a baking sheet with parchment paper.
  12. Using a cookie scoop dipped in water to prevent sticking, place batter on parchment about 1 inch apart.
  13. Bake for 25 minutes.
  14. Repeat with remaining batter.

 

Quick nutrition facts

Per roll: 84 calories, 4 g fat, 3 g carb, 3 g protein

 

 

Brazilian Tapioca Parmesan Bites