I have to admit this. I love Brazilian Cheese Bread – but I really am working hard to save some money for us. So buying the different mixes is completely out. It’s been a long time since we’ve purchased the mixes. But, I’ve rather missed the quick and easy cheesy bread balls. Soo… I decided to try to make my own.
I think you will agree that the recipe isn’t complicated. The things required beyond the dry ingredients (eggs, cheese, butter and seasoning) are about the same as what is required from the mix you can buy. But this time, you can vary it enough for your own tastes and not worry running out to get the mix or spending the money for it!
I suppose one reason why this is easy for me is because I *always* have tapioca flour (same as tapioca starch or tapioca starch flour) on hand for my baking. I like the texture that it gives baked goods and it is cheap to buy (especially at the local Asian markets).
On New Year’s Day, I made a batch of these cheesy biscuits for my parents who had never had them before. As the bread baked, I laid out the leftover Jalapeño Popper dip, some ham and turkey slices, some sprouts and spinach, some cucumber slices etc. Basically whatever would make for great sandwich fixings. None of us were too hungry (we had a late lunch) but we could all stand to nosh on something – so this was perfect.
And let me just say this: This cheesy bread + jalapeño popper dip + cucumber slices is like HEAVEN in mini-sandwich form. My husband told me that his favorite was definitely the same but with ham in lieu of the cucumber slices because it reminded him of Jalapeño-Cheddar bread that we so adore. But heck! That bread takes an hour – and this took 15 minutes!
Okay… enough of my prattle. Here’s the recipe. We’re off to make Jambalaya for dinner… and I think I’m going to make some of these to accompany it as well. I just can’t get enough of them.
OH WAIT! I forgot to tell you something else important. You can EASILY adjust the seasonings to make this as a pizza crust (or pizza flavored sandwich bread, etc), or whatever. We used dried chives and dill to make it perfectly delish for us/our purposes. What seasoning will you use?
Gluten Free Pao de Quejo ~ Brazilian Cheese Bread
Makes 12 – 1 1/2 inch wide biscuits/rolls
1 1/4 cups tapioca flour (same thing as tapioca starch)
2 cups shredded cheese (we used an Italian blend)
1 teaspoon baking powder
1/4 cup melted butter
2 teaspoons dill
2 teaspoons dried chives
- Preheat your oven to 450F.
- Mix together all ingredients in your mixer well.
- Form in to balls (about 1 1/2 inches or 2 inches) and slightly flatten. (Almost make them in to small disks, if you want them to look like what is in the picture… or leave them as puffed balls! You decide!)
- Place on parchment paper on a baking sheet.
- Bake for 8 – 10 minutes or until golden brown.
- Serve warm with sandwich fixings or your favorite soup.
UPDATED TO ADD:
Last night we made our favorite potato pizza for the first time in a VERY long time. The toppings are heavy so my usual pizza crusts (this one and this one) don’t really hold up to the weight of the toppings. So.. last night I made this recipe. I doubled it (for two pizza crusts) and only used 2 cups of shredded cheese. (We were putting more cheese on top… so why kill ourselves with even MORE? LOL) I formed the crusts by rolling it out on parchment paper. Then I prebaked the crust alone for about 15 minutes on a preheated pizza stone. We used one crust for potato pizza and the other for regular cheese pizza. It was a HUGE hit with our two non-gluten free pizza fans. This was their first gluten free pizza – and they were happily munching away. Hooray!