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.
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