Brazilian Cheese Bread
These little treats make the perfect accompaniment for any hot soup, with beans, or simply as an easy snack. They are naturally made without wheat or gluten yet still have a fluffy moist texture. Makes 12 cheese balls
– 1 1/2 cups tapioca flour
– 1 teaspoon salt
– 1 1/2 cups cheddar cheese
– 1/2 cup parmesan cheese
– 2 eggs
– 2 tablespoons oil
– 1 tablespoon milk
• Preheat oven to 375° F.
• Combine the tapioca flour with salt and cheese.
• Mix the cheese in with your hands and break it into smaller pieces between your fingers or place in a cuisinart or blender and pulse a few times.
• Measure the oil in a measuring cup.
• Add the eggs and whisk with a fork.
• Stir into the flour mix until a dough ball forms.
• Knead a few times by pushing the dough down with your palm and folding it over. Repeat a few times, adding tapioca flour if the dough is too wet and sticky.
• Form the dough into 12 small balls by rolling a ping-pong sized piece between your palms.
• Place dough balls evenly on a baking tray and bake in oven for about 25 minutes.
• Remove when bread is golden brown. They will be slightly crunchy on the outside and soft and sticky on the inside.
For the Freezer
• Place the dough balls evenly on a baking tray and instead of placing in the oven, place it in the freezer overnight.
• When frozen all the way through, transfer the dough to a zip loc bag and remove as much air as possible.
• Seal the bag and store in the freezer for up to 1 month.
Expanded Pão de Quijo Recipe (makes 48 cheese balls)