Gluten Free Brazilian Cheesy Dinner Rolls [pão de queijo]| Baking Advetures | Kenwood Cooking Chef

Been meaning to bake these Brazilian pão de queijo for a while now since I was on the gluten-free diet.

But since then, I have been told by my doctor that it won’t work for me. So I am off it but still bake for those with gluten intolerance.

This recipe  is from Flavor City modified for the Kenwood Cooking Chef. However for this recipe all you need is a blender :p

Enjoy,
Grace-yi

Check out the recipe below ^^

Cooking Time: 15 minutes

Makes 24 cheese rolls

Ingredients:

• 1 egg
• 1 cup of whole milk
• 1/2 cup veggie oil
• 5 ounces of grated Parmesan or pecorino cheese
• 1/4 tsp baking powder
• 1 tsp kosher salt
• 1.5 cups tapioca flour/starch

Method

1. Pre-heat  oven to 195 degree C [385 degrees F]
2. Butter your mini muffin tins
3. Set the timer to 10 seconds
4. Add to the blender and blend on max speed for the time set
   • 1 egg
   • 1 cup of whole milk
   • 1/2 cup veggie oil
   • 142 g [5 ounces] of grated Parmesan or Pecorino cheese
5. With the blender off, add
   • 1/4 tsp baking powder
   • 1 tsp kosher salt
6. Turn the blender on speed 4, add one large spoonful at a time
   • 1.5 cup  tapioca flour
7. Once all the flour is added and the mixture has blended together, turn off blender.
8. Add batter to a mini muffin tin, and fill almost all the way to the top.
9. You can just pour from the blender or you can use a spoon that has been greased with oil to fill the muffin tin with batter if you want.
10. Bake for 15-20 minutes, or until golden brown.

*Cook’s note: The traditional Brazilian recipe calls for sour tapioca flour, if you can’t find it, normal tapioca flour works fine. Tapioca flour is the same as tapioca starch.