Pao de Queijo II, GF

By MaryEllen

Brazilians use local cheese but any low-moisture cheese (Parmesan, Romano, Asiago, goat cheese) works well. Once you try these rolls, you’ll see why they’re a Brazilian favorite. Slice leftovers in half for mini-sandwiches or sliders. This recipe can be made with egg replacement; see instructions below.

Ingredients

• Ingredients:
• Ingredients:
• Ingredients:
• 1 1 1 cup buttermilk* of choice
• 1 1 1 cup buttermilk* of choice
• 1 1 1 cup buttermilk* of choice
• 1/4 1/4 1/4 cup butter or dairy-free butter alternative
• 1/4 1/4 1/4 cup butter or dairy-free butter alternative
• 1/4 1/4 1/4 cup butter or dairy-free butter alternative
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon salt
• 3 3 3 cups tapioca starch/flour
• 3 3 3 cups tapioca starch/flour
• 3 3 3 cups tapioca starch/flour
• 2 2 2 large eggs, lightly beaten
• 2 2 2 large eggs, lightly beaten
• 2 2 2 large eggs, lightly beaten
• 1 1/2 1 1/2 1/2 cups finely grated Parmesan, Romano, Asiago or a combination or dairy-free cheese of choice
• 1 1/2 1 1/2 1/2 cups finely grated Parmesan, Romano, Asiago or a combination or dairy-free cheese of choice
• 1 1/2 1 1/2 1/2 cups finely grated Parmesan, Romano, Asiago or a combination or dairy-free cheese of choice
• 1 1 1 tablespoon baking powder
• 1 1 1 tablespoon baking powder
• 1 1 1 tablespoon baking powder
• 1/2 1/2 1/2 cup finely grated cheese or dairy-free cheese of choice, for rolling, optional
• 1/2 1/2 1/2 cup finely grated cheese or dairy-free cheese of choice, for rolling, optional
• 1/2 1/2 1/2 cup finely grated cheese or dairy-free cheese of choice, for rolling, optional

Details

Servings 20
Adapted from glutenfreeandmore.com

Preparation

Step 1

Directions:

1. Preheat oven to 425°F. Grease a large baking sheet or line it with parchment paper.

2. Pour buttermilk, butter and salt into a medium saucepan and heat to a light boil. Stir in tapioca starch/flour, 1 cup at a time, while pan is still on the stove. When last of tapioca starch/flour is stirred in, take pan off the heat. Batter will be stiff as you stir.

3. Pour batter into a stand-up mixer and let cool by beating dough about 3 to 5 minutes. Alternatively, mix batter by hand.

4. Gently stir in each beaten egg. When eggs are incorporated, add grated cheese and baking powder. Dough will be smooth and sticky.

5. Using a 2-tablespoon scoop or lightly oiled hands, form dough into 20 or 21 round balls. Roll balls in grated cheese, if desired, and place them on prepared baking sheet.

6. Place in preheated oven and bake 15 minutes. Reduce oven temperature to 350°F and bake another 10 to 15 minutes or until ligthly browned on tip. This will give rolls a crispy crust and a soft, chewy texture inside.

7.Remove from oven and let cool. Store in a closed container a few days. Cooled rolls can be frozen and later thawed and reheated on low heat.

*TIP: To make your own buttermilk, place 1 tablespoon vinegar in a 1-cup measuring cup. Add enough milk of choice to make 1 cup. Let sit 5 minutes before adding to the recipe in step 2.

Each roll contains 131 calories, 6g total fat, 4g saturated fat, 0g trans fat, 21mg cholesterol, 304mg sodium, 16g carbohydrate, 0g fiber, 1g sugar, 5g protein, 11Est GL.