Brazilian cheese puffs - pao de queijo gluten free (recipe)
| Brazilian cheese puffs - pao de queijo gluten free (recipe) | |
|---|---|
| Name | Brazilian cheese puffs - pao de queijo (gluten free) |
| Ingredients | Butter • Water • Milk • Table salt • Kosher salt • Tapioca starch • Garlic • Romano cheese • Asiago cheese • Eggs |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.583333333 |
| Keto friendliness | Keto friendly |
| Calories | 76.2 |
| Fat | 7.1 |
| Protein | 2.7 |
| Carbohydrate | 0.5 |
| Fiber | 0 |
| Net carbohydrates | 0.5 |
| Sugar | 0.1 |
| Saturated fat | 4.3 |
| Cholesterol (mg) | 38.9 |
| Sodium | 223.9 |
| Yield | 18-20 rolls |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Brazilian cheese puffs - pao de queijo gluten free (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
- Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
- Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
- Beat in the garlic and cheese until well combined.
- Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
- With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
- Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
- Bakethe rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
- Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
- Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.
Food tags
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Brazilian cheese puffs - pao de queijo gluten free (recipe) details:
Time:
Prep Time in Hours and Mins:35M
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Contributors: Prab R. Tumpati, MD
