Brazilian Cheese Bread - Vegan

By tammy1365

Vegan Brazilian Cheese Bread, better known as Pão de Queijo! These light and fluffy gluten-free balls of "cheesy" bread goodness will be at your fingertips in 20 minutes with only 5 minutes of prep.

Ingredients

• 1tablespoon1 tablespoon golden flaxseed meal
• 1cup1 cup tapioca flour (tapioca starch is the same)
• 1/2cup1/2 cup potato starch (different from potato flour)
• 1teaspoon1 teaspoon sea salt finely ground
• 1teaspoon1 teaspoon baking powder
• 1/2cup1/2 cup packed vegan mozzarella cheese (I use Daiya shreds)
• 2/3cup2/3 cup plant-based milk (I use cashew for the mild, creamy flavor)
• 1/3cup1/3 cup oil (walnut, grapeseed or olive - I use walnut)

Details

Servings 20
Preparation time 5mins
Cooking time 23mins
Adapted from nutritionicity.com

Preparation

Step 1

Vegan Brazilian Cheese Bread, better known as Pão de Queijo! These light and fluffy gluten-free balls of “cheesy” bread goodness will be at your fingertips in 20 minutes with only 5 minutes of prep.

My family has very diverse eating preferences and this sometimes makes eating out a challenge. One restaurant that we all love is a nearby Brazilian steakhouse (p.s. their salad bar is a dream come true for anyone on a plant-based/vegan diet). As with most Brazilian restaurants, Pão de Queijo is offered on the table.

I’m not sure that the basket actually has contact with the table before all of the reaching hands have emptied the contents. That’s how much they love them. So the heat was really on with this recipe redux.

We are all looking forward to trying different versions. Substituting vegan cheddar for the vegan mozzarella, or adding fresh rosemary or a nice Italian spice blend. These little orbs of delight are a slice of heaven served fresh-baked, still warm. But they do reheat very well so don’t be in a hurry to eat them all at one sitting! Or if you’re in the mood for something with an Italian flair, try my

Yield:

Vegan Brazilian Cheese Bread, better known as Pão de Queijo! These light and fluffy gluten-free balls of "cheesy" bread goodness will be at your fingertips in 20 minutes with only 5 minutes of prep.

Make flax egg: In a small bowl mix together golden flaxseed meal and 3 tablespoons filtered water. Set aside.

In food processor or blender place tapioca flour, potato starch, salt and baking powder. Pulse a couple times to blend. Add vegan cheese and pulse a couple more times until broken into very small pieces. Stir flax egg and add along with oil and milk to dry ingredients. Blend well until smooth (about 30 seconds).

Pour or spoon batter into a greased mini muffin tin about one eighth from the top (It is important to bake these in a mini muffin tin as the cooking time would vary from a standard size). If any muffin receptacles remain empty, place one teaspoon of water in each empty muffin receptacle. Bake at 400 degrees Fahrenheit for about 18 to 20 minutes depending on oven. Should be firm on the outside but puffy and very lightly browned. (The shell of the bread will be very firm when first removed from oven but softens to a crisp after cooling for a minute or two, see picture in post.) Remove from oven and cool on rack for a couple of minutes and serve. Store leftovers in an airtight container. These rolls will reheat nicely.

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