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!!