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Quick & Tasty Brazilian Cheese Bread

Quick & Tasty Brazilian Cheese Bread

 

I first had these little chewy cheese puffs as a vegetarian at a Brazilian-style steakhouse. And believe me, I ate the whole basket! I’m not one to frequent steakhouses, so I was sadly without my beloved cheese bread until I found this spot-on version from Simply Recipes. Craving = satisfied!

These tasty little morsels, known as pćo de queijo in Portuguese, are the perfect side for (almost) any dinner. I especially like to dip them in tomato soup. But if you’re anything like me, you’ll find excuses to make them, no matter what the meal!

Added bonus: they’re gluten-free!

Pćo de Queijo (Brazilian Cheese Bread)

Ingredients:

  • 1 room-temperature egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour
  • 1/2 cup packed grated cheese*
  • 1 tsp salt

*  Queso fresco, cheddar and parmesan all taste great. Experiment!

Equipment:

  • Mini-muffin tin, greased
  • Blender or food processor

Instructions:

1. Combine ingredients in blender or food processor until batter is smooth. This may require scraping the sides with a spatula and re-blending.
2. Scoop batter into greased mini-muffin tin.
3. Bake at 400 degrees for 15-20 minutes. Bread should be lightly browned and puffy. Enjoy!

Related:
5 Gluten-Free Flours
3 Recipes for Homemade Cheese
8 Tasty Ramekin-Ready Dinners

Read more: All recipes, Appetizers & Snacks, Food, Side Dishes, Vegetarian, , , , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

75 comments

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2:25PM PST on Mar 6, 2013

Follow up to previous comment:

Made a double batch using my blender and they turned out just like the ones we've had at our favorite Brazilian restaurant. Followed one commenter's suggestion of putting a tiny dab of butter in the bottom of each cup; don't know if they affected the flavor but definitely came out of the pan easier. Used cold pans and they rose just fine (one reader suggested preheating pans).

Used regular vegetable oil instead of olive, added seasoned salt instead of plain, and just a dash of cayenne for extra flavor. Second batch didn't pack the cheese before blending (added more to compensate) and noticed batter was thinner and the puffs had a different appearance but were just as tasty.

8:20PM PST on Mar 2, 2013

I'm getting ready to make this - just wish the author mentioned how many puffs the recipe will make (approx.) and how full to fill the muffin tins.

5:39PM PST on Mar 2, 2013

We found our tapioca flour at an asian store. As tapioca is made from cassava root you might also find it by searching for cassava flour at an ethnic grocery store.

2:26PM PST on Feb 24, 2013

Thanks!!!!

2:41AM PST on Feb 23, 2013

thanks

6:58PM PST on Jan 29, 2013

ty

8:30AM PDT on Jun 7, 2012

Thank you

8:54PM PDT on Mar 31, 2012

Yum! I had these at a restaurant a couple days ago. Can't wait to make it!

5:10PM PDT on Mar 21, 2012

The recipe sounds good. Thanks.

4:25PM PDT on Mar 14, 2012

Whenever we've eaten these addictive little breads at restaurants we try to take any leftovers home. I've gone to local Brazilian stores and bought them frozen and we've tried making them from a boxed mix but they are expensive and don't turn out too well. Look forward to trying this recipe.

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