Tuesday, March 13, 2012

Brazilian Cheese Bread

Saw this recipe on Pinterest and HAD to try it - I think its going to become a regular in this house! Serve it up with a piping hot bowl of Lobster Bisque soup and some bacon wrapped chicken skewers for a DIY Tucanos night! Ps - naturally gluten-free!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions - found this at Fred Meyer
1/2 tsp kosher salt
1/2 cup grated cheese - I used whole milk Queso Fresca (the mexican cheese found over by the sour cream) and a little bit of grated Sharp Cheddar. But really any cheese will do. 

Dump all ingredients (minus the cheese) into the blender. Puree until smooth. Add in cheeses and pulse a few times. Dump Batter into mini muffin tins (I of course just had regular sized ones and it worked great - they will just be bigger than the Tucanos version.) Bake at 400 for 15-20 minutes or until puffed and golden.
I doubled my batch and came out with 21 larger puffs.

1 comment:

jayna said...

These sound sooo good! Will try them soon!!