Brazilian Cheese Bread (Pao de Queijo)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.8
- Total Fat: 11.9 g
- Cholesterol: 36.4 mg
- Sodium: 45.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.0 g
- Protein: 2.4 g
View full nutritional breakdown of Brazilian Cheese Bread (Pao de Queijo) calories by ingredient
Introduction
This is a delicious no wheat flour cheese bread/biscuit recipe. Hard outside soft inside.Original recipe: http://allrecipes.com/Recipe/Brazilian-Che
ese-Bread-Pao-de-Queijo/
Nutrii
ton:
Carbs: 39%
Fat: 59%
Protein: 5%
No significant source of dietary fiber net carbs are the same. This is a delicious no wheat flour cheese bread/biscuit recipe. Hard outside soft inside.
Original recipe: http://allrecipes.com/Recipe/Brazilian-Che
ese-Bread-Pao-de-Queijo/
Nutrii
ton:
Carbs: 39%
Fat: 59%
Protein: 5%
No significant source of dietary fiber net carbs are the same.
Number of Servings: 6
Ingredients
-
(conversions)
1c Tapioca Flour
1/8c + 2tsp (2tbsp + 2tsp) Whole Milk
1/8c + 2tsp (2tbsp + 2tsp) Water
1 large egg
1/4c (4 tbsp) Olive Oil or butter (facts are for oil)
1/3c shredded cheese of choice
I used Mexican shredded cheese
recipe calls for fresh Parmesan (not grated or dry)
Directions
- Preheat oven to 375 degrees F (190 degrees C).
-Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat.
-When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
-Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese.
-Drop rounded, 1/8 cup (43g) -sized balls of the mixture onto an ungreased/parchment paper lined baking sheet.
-Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
(careful to touch/test after 15m they do not brown on top to show they are done. I baked them for 20 & they had a very crunch outer layer, stretchy soft center (varies with cheese choice))
Serving Size: 6 muffin or biscuit size breads
Number of Servings: 6
Recipe submitted by SparkPeople user IVYSPARKS.
-Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat.
-When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
-Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese.
-Drop rounded, 1/8 cup (43g) -sized balls of the mixture onto an ungreased/parchment paper lined baking sheet.
-Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
(careful to touch/test after 15m they do not brown on top to show they are done. I baked them for 20 & they had a very crunch outer layer, stretchy soft center (varies with cheese choice))
Serving Size: 6 muffin or biscuit size breads
Number of Servings: 6
Recipe submitted by SparkPeople user IVYSPARKS.