November 20, 2011


Anyone who has attempted to make gluten-free bread knows that there's usually one of two results:  crumbly-sawdust bread, OR gummy brick-like loaves that stick in your gut.  There's hardly ever an in-between, and surely no substitute for our favorite little culinary devil, wheat gluten.  I used to be a Wonder bread fan - couple of fresh, stick-to-the-roof-of-your-mouth slices, slap on some ketchup and a slice of garlic bologna, and you've got a meal fit for a queen.   *Sigh*  I miss those days sometimes...

Last night I decided that I wanted some rolls with dinner, so I whipped up some cheesy bread puffs, which turned out quite lovely.  They fit most of the criteria for "good" bread - lightweight, chewy, delicious... and I hope you'll agree!

Cheese Bread Puffs (better known as pao de queijo, or Brazilian Cheese Bread)

Preheat oven to 375 degrees and line a cookie sheet with some parchment paper.

1/4 cup oilve oil
3 tablespoons milk
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)

bring to a boil in a medium saucepan, then remove from heat and stir in:

1 cup tapioca flour

This mixture will be lumpy and kind-of gross looking... never fear!

Quickly beat in 1/2 cup shredded cheese (Parmesan or Cheddar) and one large beaten egg.  Continue beating and this will make a gummy, stretchy dough.

Scoop by the tablespoonful onto the parchment paper - 8-10 "blobs" ought to do it.  If you want to get fancy you can dip your fingertips in water and smooth off the tops - just to get rid of the high peaks.

Bake for 16-20 minutes.   You can turn on the broiler for the last 2 minutes of baking if you want a little bit of crisp to the tops, but this is totally optional.   Serve these blazing hot and enjoy!!

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