Pao de queijo are yummy gluten-free, wheat-free breads that are good for those with celiac disease or gluten intolerance. Serve them plain or with marinara sauce. For more variety, try adding an herb seasonings, such as Italian seasoning, or try substituting other cheeses for the Parmesan.
Ingredients
- ½ cup olive oil or butter
- 1/3 cup water
- 1/3 cup milk or soy milk
- 1 teaspoon salt
- 2 cups tapioca flour
- 2 teaspoons minced garlic
- 2/3 cup freshly grated Parmesan cheese
- 2 beaten eggs
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Combine olive oil, water, milk, and salt in a large saucepan and place over high heat. Bring to a boil and immediately remove from the heat.
Step 3
Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
Step 4
Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
Step 5
Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
Step 6
Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 385 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat5g | 24% |
Cholesterol71mg | 24% |
Sodium555mg | 24% |
Total Carbohydrate40g | 15% |
Total Sugars1g | |
Protein6g | |
Vitamin C0mg | 2% |
Calcium131mg | 10% |
Iron1mg | 6% |
Potassium67mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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