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Thursday, April 19, 2012

Easy Blender Brazilian Cheese Bread A gluten free recipe and Pinterest Interest

Thank you Pinterest! This recipe brought to your from pinterest and is originally found at Simply Recipes and the picture belongs to that site. 
PS Simply Recipes is a delightful spot to find some great recipes! You should stop by!
These are easy, (we are talking blend the ingredients pour in the pan and bake)  gluten free and so yummy! My kids asked if we can have them every night! WOW! I made mine with cheddar cheese (it was what we had) and a regular size muffin pan because my mini pan is in storage right now. I lowered the temp to 375 to compensate for the larger wells in the pan and doubled the recipe but other than that I followed it just as written.  PS the best place I have found to buy tapioca flour is at Winco in their bulk section. PSS these are the same rolls you find at Rodizio and Tucanos Brazilian restaurants.
 SO GOOD!!


Easy Brazilian Cheese Bread

The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.
INGREDIENTS
1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)
Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
METHOD
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

PSSS I am still working on balancing being good for you verses gluten free.  Not all gluten free foods are better for you.

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