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    Easy Brazilian Cheese Bread

    Vegetarian • Gluten free • 15 mins to cook • Makes 16

    Refrigerated

    1 Egg

    Baking & Spices

    1 tsp Salt
    1 1/2 Scant cups Tapioca flour

    Oils & Vinegars

    1/3 cup Olive oil

    Dairy

    1/2 cup Cheese, grated
    2/3 cup Milk
    • Pauline Brown

      Easy Brazilian Chees Bread

    • Kelli Southerland

      Easy Brazilian Cheese Bread (Pão de Queijo) Recipe | SimplyRecipes.com. Gluten free!

    • Fiona RJ

      Easy Brazilian Cheese Bread (Pão de Queijo) Recipe - puffy bread made with Tapioca flour, also #glutenfree

    • Cristina Kuper

      Easy Pão de Queijo Recipe | Simply Recipes Easy Brazilian Cheese Bread Recipe Prep time: 5 minutesCook time: 15 minutes The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice. Add to shopping list INGREDIENTS 1 egg* 1/3 cup olive oil 2/3 cup milk Scant 1 1/2 cups (170 grams) tapioca flour 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco 1 teaspoon of salt (or more to taste) Special equipment recommended: One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top. *It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge. METHOD 1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. 2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.

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