Brazilian Cheese Rolls
Light and cheesy Brazilian pao de queijo. Gluten free cheese rolls mix in the blender and baked until tall and pillowy.
Ingredients
- 1 egg
- 1 cup of whole milk
- 1/2 cup avocado oil
- 1 cup freshlly grated cheddar cheese
- 1/4 teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups sour tapioca flour/starch
Instructions
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Cook’s note: The traditional Brazilian recipe calls for sour tapioca flour, I highly recommend using this flour for the best texture and flavor. I have a link to the flour right below the recipe. If you end up using regular tapioca flour, you will have to use 2 cups for the recipe. Tapioca flour is the same as tapioca starch.
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Preheat oven to 400 degrees. Add the first 4 ingredients to a blender, and mix on high for 5-10 seconds. With the blender off, add the baking powder and salt. Turn the blender on medium, add the tapioca flour one large spoonful at a time. Once all the flour is added and the mixture has blended together, turn off blender. Carefully pour batter into a mini muffin tin that has been sprayed with non-stick spray, and fill almost all the way to the top.
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Bake for 25 minutes, or until nicely golden brown.