Introduction: Gluten-Free Cheese Bread
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.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: You'll Need. . .
- 1/4 cup butter (melted)
- 2 1/2 tablespoons water
- 2 1/2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic (minced very fine)
- 1 cup tapioca flour
- 1/3 cup freshly grated Parmesan cheese
- 1 egg
- Large microwave-safe mixing bowl
- Measuring cups and spoons
- Baking pan/cookie sheet
- Small cookie dough or ice cream scoop (or just two teaspoons)
Step 2: Heat the Liquids
- Preheat oven to 375 degrees Farenheit
- Mix melted butter, milk, water, and salt
- Microwave for approximately 1 minute or until the mixture reaches a gentle boil (mixture can also be heated in a small saucepan over medium heat)
Step 3: Add the Dry Ingredients (and the Egg)
- Add tapioca flour and garlic and stir well to fully combine
- Set aside for 10 to 15 minutes
- Add egg and grated cheese and stir well to combine (the mixture will resemble cottage cheese)
Step 4: Scoop and Bake
- Scoop dough onto sheet pan (either greased lightly or with a silicone liner). Don't worry about the balls of dough being perfect balls - as they bake they form pretty little domes all on their own
- Bake 15 to 20 minutes or until the tops are lightly browned
Participated in the