|Curtesy of Chebe.com|
Since then, I've gotten back into my baking habits and since I couldn't find Chebe products in any of my tried and true local stores, I took to Google. I already knew that this type of recipe, using tapioca starch, was already a mainstay in Brazil. In my search, I learned that the bread is called Pao de Queijo. There's a very nice looking recipe over at thekitchn.com (one of my favorite recipe sites), but it's pretty involved and I'm usually doing 8 other things at once and haven't had time to try it. Then I found a recipe that I've been slowly tweaking over the past few months. My kids love this recipe, and it makes a good snack or compliment for soups.
Gluten-Free Cheesy Bread
(Adapted from Simply Recipes)
Yield: 24 mini-muffin-sized rolls
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 1/4 c. tapioca starch (also called tapioca flour)
1/4 c. potato starch (not potato flour)
1/3 c. olive oil
1/2 c. milk (or milk substitute, I use almond milk)
1 t. salt (or more to taste)
1/2 c. (packed) parmesan cheese (or you can use any fresh cheese, shredded)
Heat the oven to 400 degrees. Grease a mini muffin tin (two 12 or one 24 count). Combine ingredients in one bowl and mix with a fork or a whisk (no blender or other equipment needed). **If planning ahead, you could store the batter in the refrigerator for up to a week**
Bake cheesy bread for 15-20 minutes, until puffed up and slightly brown.
Eat warm or save to reheat later.
|Yummy GF Cheesy Bread fresh from the oven|
Happy gluten-free eating!!