Known as "Pão de Queijo" in Brazil, "Pan de Yuca" in Ecuador, and "Pan de Bono" in Colombia these yummy little breads use tapioca flour instead of wheat flour, making them gluten-free. A variety of herbs and cheeses can be substituted or added depending on your taste.
The method of making the dough is similar to a pâte à choux
, resulting in wonderfully light and puffy little breads. They're frequently served with marinara or other tomato-based sauce, but they can be also be used in dishes in place of standard bread
, and are also awesome on their own or served with soups or other dishes.