These Brazilian Cheese Breads taste so good, you’ll be shocked they’re made with such clean ingredients. They’re crispy in the outside and soft and chewy on the inside. Pão de Queijo is traditionally made with cheese and eggs, but this recipe is made without either, making it a safe option for anyone with a chronic illness, symptom, or condition. Enjoy these little breads as a snack or side to your meal.
Potatoes are antiviral, antifungal, and antibacterial, plus they have nutritional cofactors and coenzymes and bioactive compounds to help keep you healthy and assist you with stress.
Brazilian “Cheese” Bread
Cook the potato in a steamer set over a pot of boiling water for 15-20 minutes or until tender. Remove and mash until completely smooth. Measure out 1 cup and set aside.
Preheat oven to 350F/180C. Line a large baking sheet with parchment paper.
In a medium-sized bowl, combine the tapioca starch, garlic powder, onion powder, paprika and sea salt (if using). Whisk until uniform.
In a small saucepan, combine the milk and coconut oil and bring to a simmer. Once simmering, pour the liquid into the dry ingredients and add the mashed potato. Start by stirring the dough with a spatula and then knead by hand until you get a firm, smooth dough that isn’t sticky. Add a bit more tapioca starch if needed.
Shape the dough into small balls (about the size of golf balls) and place on the prepared baking sheet. Bake for 25-30 minutes or until the bread balls are golden brown on the bottom and cracks start to form on the surface. Enjoy!
Makes 16-18 rolls
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Categories: Grain Free, Nut and Seed Free, Lunch, Dinner, Potato Recipes, Baking, Appetizers, International, Kid Friendly
This item posted: 27-Jun-2022
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