Last night I made this recipe for Brazilian Cheese bread. I had bought the bread before from a farmers market and really loved it. I especially love the fact that it has no wheat flour, no yeast and no sugar. In my first attempt last night, I was not able to find the Tapioca flour at my local grocery store so I used Bob's Red Mill Homemade Wonderful Bread Mix (Gluten free). It has Tapioca flour in it so I had hoped it would be a good substitute and it worked just fine. I also used parmesan cheese which is what the baker at the farmers market used. Eventually I may try the Queso Fresco that some people are using and see which I prefer.
BRAZILIAN CHEESE BREAD
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups Tapioca Flour (or gluten free flour mix (see above)
1/2 cup grated parmesan cheese (packed)
1 teaspoon of salt
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan.
Will make about 16 cheese breads
Preheat oven to 400°F. Spray mini muffin pan(s) with cooking spray. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Brazilian Cheese Bread is a chewy bread.
Not long ago, I was thinking about the foraging class I took about a year ago with instructor Amy Crowell and I remembered that she had made...
So my Boston Terrier, ate my glasses a couple days ago. I wasn't happy about it but, 1. It was just as much my fault for leaving them o...
We still make this jelly from time to time even though it is a little labor intensive. It is really good. I got the recipe from my Dad who ...