LivingRecipesLight gluten-free cheese bread: Pão de queijo

Light gluten-free cheese bread: Pão de queijo

Cheese bread (pão de queijo) is a delicious cake very popular in Brazil, of which many different variations are made, such as this recipe for light biscuits, ideal for coeliacs, as it does not contain gluten. One of the ingredients in these cakes is cassava starch, called “polvilho azedo” or “polvilho doce” in Brazil, due to which the dough acquires a rubbery and consistent texture characteristic of gluten-free breads. This starch, also called tapioca flour or cassava starch, is difficult to find outside of Latin America, but some common substitutes can be used, such as cornstarch or cornstarch. You can also use cassava flour, potato starch, rice flour or simply wheat flour, unless you want to achieve a 0% gluten cake. Light cheese bread Ingredients: 250 grams of boiled and mashed potatoes 200 grams of grated semi-hard cheese 2 cups of cassava starch (or a substitute) 3 eggs Salt Preparation: Boil the potatoes until they are very soft, let them cool, peel them and prepare a puree. Add the cassava starch, then the beaten eggs, grated cheese, and a little salt. Stir with the spoon and then knead with your hands until you get a dough that does not stick to your fingers. Make a rolling pin with the dough, cut into portions and form into balls. Line a baking dish with parchment paper and arrange the cakes on top. Bake in a preheated 150 ° C oven until golden brown, about 30 minutes. Let cool and enjoy the pão de queijo. Variants of the pão de queijoThe pão de queijo is a sponge cake from Brazil, but there are some variants known throughout Latin America, especially in Paraguay, Argentina, where it is known as “chipa”. The difference between this bread is that it is U-shaped, while Brazilian cheese bread is shaped like round biscuits. In Ecuador, cheese bread is called “pan de yuca” and in Bolivia it is “cuñapé”. All these dishes are made with the two basic ingredients, which are cassava starch or cassava starch and semi-hard cheese. In Paraguay there are approximately 70 versions of chipa, which have been given the name of “familia de las chipas”. This is a great variety of cheese breads and cassava starch cheesecakes. What did you think of this Brazilian recipe for light pão de queijo? Leave us your comments. Share this gluten-free recipe with your friends and recommend that they read its history and the variants of this interesting dish, which is also delicious.

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