Pao de Quiejo Two Ways

Here are two recipes I LOVE.  The first comes together in just a few minutes and is crazy good.  It’s like a thin batter.

The second takes much longer to prepare, and makes a sticky dough, but I think is slightly tastier.  (Super-crazy good?  Or just different texture?)   When I make the breads this way, I make a double or triple batch and flash freeze a bunch of dough balls for later- they bake up great from frozen!

If you haven’t tried pao de quiejo, it’s a Brazilian bread made from cassava/tapioca starch, eggs, oil, salt, and cheese.  They’re gluten-free, so they are my FAVORITE party trick when entertaining celiacs and others with gluten issues.  They’re best served warm, and will be stretchy and chewy.  The outside should be just barely browned.  I prefer to use all parmesan, but I’ve seen cheddar used as well- the cheese is basically the ONLY flavor here, so go for something you love!

Serious Eat’s easy pao de quiejo

Myrnie’s pao de quiejo

Advertisements

2 Responses

  1. I still can’t find tapioca flour, but I’d love to try this !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: