Brazilian Cheese Bread (Pao de Queso)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1LB - Potato, Yukon Gold 6-1/3 cup Water2 cups Tapioca Flour1/4 cup Nutritional YeastSalt, 2 tspBaking Powder, .5 tspOregano, ground, 1 tbsp1/3 Cup Daiya dairy free mozzarella style shreds1/3 Cup Canola OilAttribution: Daniel Biron, 2/4/2013
1. Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
2. Peel and chop Yukon potatoes, boil in 6 cups of water with 1 tsp salt.
3. In a small bowl, add dry ingredients: tapioca flour, nutritional yeast, salt, baking powder, and oregano. Wisk well.
4. In a large bowl, add wet ingredients: cheese shreds, remaining 1/3 cup water, and oil. Add mashed potatoes, mix together and let cool.
5. Combine wet and dry ingredients to make a soft, smooth dough.
6. Roll in a 1-1/4-inch balls and transfer to prepared baking sheet. Bake for 35 minutes until puffed up and lightly golden. Serve warm (inside should still be gooey).
Serving Size: 28 poofs
Number of Servings: 28
Recipe submitted by SparkPeople user AVFAIN.
2. Peel and chop Yukon potatoes, boil in 6 cups of water with 1 tsp salt.
3. In a small bowl, add dry ingredients: tapioca flour, nutritional yeast, salt, baking powder, and oregano. Wisk well.
4. In a large bowl, add wet ingredients: cheese shreds, remaining 1/3 cup water, and oil. Add mashed potatoes, mix together and let cool.
5. Combine wet and dry ingredients to make a soft, smooth dough.
6. Roll in a 1-1/4-inch balls and transfer to prepared baking sheet. Bake for 35 minutes until puffed up and lightly golden. Serve warm (inside should still be gooey).
Serving Size: 28 poofs
Number of Servings: 28
Recipe submitted by SparkPeople user AVFAIN.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 189.2 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.8 g
- Protein: 1.2 g
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