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Gluten-Free Brazilian Cheese Buns

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Gluten-Free Brazilian Cheese Buns

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Gluten-Free Brazilian Cheese Buns Recipe Gluten-Free Brazilian Cheese Buns Recipe

Soft, chewy Pao de Queijo rely on tapioca starch (a.k.a. tapioca flour) for their structure, and garlic and cheese for their wonderful flavor. They’re gluten-free, but don’t reserve them for your friends and family living the gluten-free lifestyle. These fast and easy buns will quickly become your go-to bread to serve alongside soup, or with salad or pasta.

Follow our step-by-step photos for making these buns at our blog, Flourish.

At a glance

Prep
Bake
Total
Yield
18 to 20 buns

Nutrition information

Ingredients

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1/4 cup milk
  • 3/4 teaspoon table salt or 1 teaspoon kosher salt
  • 2 cups tapioca flour or gluten-free tapioca starch
  • 2 teaspoons minced garlic
  • heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese
  • 2 large eggs, lightly beaten

  • 4 ounces unsalted butter
  • 2 ounces water
  • 2 ounces milk
  • 3/4 teaspoon table salt or 1 teaspoon kosher salt
  • 8 ounces tapioca flour or tapioca starch (they’re the same thing)
  • 2 teaspoons minced garlic
  • 3 ounces grated Parmesan, Romano, or aged Asiago cheese
  • 2 large eggs, lightly beaten

  • 113g unsalted butter
  • 57g water
  • 57g milk
  • 3/4 teaspoon table salt or 1 teaspoon kosher salt
  • 227g tapioca flour or tapioca starch (they’re the same thing)
  • 2 teaspoons minced garlic
  • 85g grated Parmesan, Romano, or aged Asiago cheese
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat the oven to 375°F. Lightly grease a couple of baking sheets; or line with parchment.
  2. Put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. While the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.
  3. Pour the boiling butter mixture over the tapioca flour, beating to combine. Beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.
  4. Beat the garlic and cheese into the dough till well combined.
  5. Stick your finger into the dough. If it’s uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don’t want to cook the eggs when you beat them in. If it seems hot but not burning hot, continue with the next step.
  6. With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
  7. Drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2″ apart. A level tablespoon cookie scoop works well here.
  8. Bake the rolls for about 20 minutes, till they have a freckled appearance (from the browning cheese), and they’re beginning to color a bit. Remove them from the oven, and serve hot.
  9. Yield: 18 to 20 buns.

Nutrition Information

  • Serving Size1 bun, 33g
  • Servings Per Batch20
Amount Per Serving:
  • Calories105
  • Calories from Fat33
  • Total Fat6g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol36mg
  • Sodium163mg
  • Total Carbohydrate10g
  • Dietary Fiber0g
  • Sugars0g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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