Brazilian Cheese Puffs (otherwise called Pao de Quiejo) are lovely mushy pearls that are without gluten, sans grain, and simple to make with basic fixings!

Brazilian cheddar puffs are the absolute most astonishing little jewels that have left my stove. So much, indeed, that I made a twofold clump in light of the fact that the children essentially breathed in them.

Brazilian cheddar puffs (or rolls), otherwise called Pao de Queijo, are a straightforward Brazilian cheddar bread. They are very like American popovers aside from they are made with custard flour in lieu of normal universally handy flour.

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  • 1/3 C. olive oil
  • 2/3 C. milk we used raw, feel free to use what you have
  • 1 1/2 C. tapioca flour
  • 1 egg room temperature
  • 1 tsp salt or more - to taste
  • 1/2 C. grated cheese parmesan or other


  1. Preheat the oven to 400 degrees F.
  2. Grease your mini muffin pan thoroughly with butter, and set aside.
  3. In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.
  4. Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
  5. Mix well on high, scraping down the sides of the blender so that everything is easily blended.
  6. Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
  7. Pop in the oven for 15-18 minutes or until light golden brown.

For more detail :

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