Brazilian Cheese Bread


I am so excited about this bread! It is eaten often in Brazil and is known as "pao de queijo." When my husband lived in Argentina, they ate it and called it "chipa." It is soooo yummy! The best part is that it is naturally gluten and grain free. You can use whatever kind of cheese you want - I chose Romano because it's made from sheep's milk and is inexpensive. Enjoy this delicious bread!


Brazilian Cheese Bread

2 cups tapioca starch
1/4 cup water
1/4 cup rice milk or full fat milk
3/4 tsp salt
1/4 cup butter
1/4 cup olive oil
2-3 cloves minced garlic
2/3 cup freshly grated cheese
2 eggs, beaten

Place tapioca starch in a mixer (I used a kitchenaid). Over medium heat, bring water, milk, salt, and butter/olive oil to a boil. Pour mixture into the tapioca starch and mix on high for 1 minute. Next beat in garlic and cheese. Then with the mixer running, add in the beaten eggs. The mixture should be thick. If its thin like pancake batter, add more tapioca starch. Drop by tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 375 degrees for 15-20 minutes or until puffy and golden. Enjoy!!

Next we are going to use this as pizza crust and will add rosemary to make rosemary bread. Yum!