Brazilian Cheese Bread or Pão de Queijo

I’m writing this while one of the first rains are coming into Mumbai. It’s a lovely combination of sun, light rain and some cool winds which are always welcome after months of hot weather.

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It’s been two weeks now since I’m back from Belgium and I love the products that I have brought back home. I got breads from Schär and Schnitzer, glutenfree pasta’s from Barilla and Damhert, breakfast grains, cookies from Damhert and Colruyt, nutmilks, buckwheat and tapioca flour, etc. With that tapioca flour I made some Brazilian cheese bread or Pão de Queijo yesterday for a potluck I had with friends for lunch. It’s something I’ve been wanting to make for so long and I don’t know why I waited that long. It’s so easy to make and you have them within 30 min on your plate! I got my tapioca flour from the Chinese supermarket and you can buy them in India online on Amazon.
The recipe I used is from Elise, from simplyrecipes.com.

 Ingredients:

  • 1 egg at room temperature
  • 1/3 cup of olive oil
  • 2/3 cup of milk (I used almondmilk)
  • 1 1/2 cup of tapioca flour
  • 1/2 cup of grated cheese (use whatever you like or have in the house, I used Amul cheese and parmesan cheese but feta or mozarella cheese sounds delicous too)
  • 1 tsp of salt

Method:

  1. Preheat the oven to 200°C. Butter or oil the insides of a muffin tin. If you got silicone muffin molds, put these in the muffin tin to get perfect shaped muffins and you dont need to oil anything then.
  2. Put all the ingredients in a blender and mix until its smooth. You can store the batter up to a week in the fridge it seems so thats great if you made too much.
  3. Pour the batter into the muffin tin or molds, I filled it up about 3/4th full.
  4. Bake in the oven for about 20-25min until they are all puffy and lightly browned. Let them cool down for a few minutes, its very tempting not to eat them immediately as they smell delicious!IMG_20170606_111931

They are best eaten when slightly warm, I had them cold also and its not bad but it’s better to reheat them a little when you eat them later. Everyone loved them and even the kids ate it with a lot of pleasure. Definitely something I will make again before leaving to Croatia end of the week!

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