Quick Brazillian Cheese Rolls

While searching the internet for gluten free recipes I came across this one for Brazilian Cheese balls. They are oh so yummy. At the school canteen where I work, we use to get something similar, but these are much, much yummier. I found them on a fantastic website called Our Best Bites (link attached ..... If I figured out how to do it properly, if you can't find it, just ask me and I'll send it to you!)

When I first made these I didn't have a mini muffin tray, so I made them in a normal size muffin tray and they reminded me of yorkshire puddings (which i can't eat anymore) So I was very happy to find this recipe.

So go try them and enjoy them!! I make up the mixture in my thermomix and in a matter of minutes they are cooking in the oven. YUM!


Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.