Simple, light, airy and gluten-free Brazilian cheese bread, also known as Pão De Queijo, with tapioca starch, milk, eggs, olive oil, cheese, and Goose On The Loose Salami of your choice (we used Pepperoni for a hint of spice). Traditionally with cheese alone, we’ve adding a salami twist to this recipe to enhance mouth watering flavours which balances really well with this soft gluten free bread.
Ingredients (makes 25 cheese balls in a mini muffin tin)
- Goose On The Loose Salami (cut into cubes)
- 255g tapioca starch
- 1 cup whole milk
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 eggs
- 1 cup shredded Parmesan or other cheese of choice
Preparation
- Preheat oven 180°C
- Boil milk, oil and salt
- Pour mixture into bowl and mix with tapioca starch and beat with hand mixer or whisk
- Allow to cool slightly before adding eggs. Beat and add in cheese and Goose On The Loose Salami. Mix well.
- Scoop into mini muffin tin and bake for 20 minutes
*Note: if you choose not to use mini muffin tin, allow your batter to rest for 10-20 minutes prior to scooping so it can hold its shape better on a baking tray.
Enjoy!
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