Happy snow storm to all of my fellow Bostonians! I for one am THRILLED about all of the snow–in addition to the skiing I plan to do this weekend, the snow day gave me a chance to try out some new recipes. I’m so excited to share my favorite one with you today. I have been seeing recipes for Brazilian cheese bread or pao de queijo all over the gluten free interwebs for a while now, and was jazzed to try it myself. I made some adjustments to this recipe from Bewitching Kitchen, and the result was fantastic and super easy. These little popover-like muffins are gooey, chewy, and cheesy–we ate them fresh out of the oven and I had to stop myself from nomming on the whole tray.
Notes: The original recipe calls for farmer’s cheese, but I had cottage on hand and it worked perfectly. Also, you can use a mini muffin tin if you have one and make twice as many teeny tiny breads.
Brazilian Cheese Bread
Adapted from Bewitching Kitchen!
Yield: 10 breads (you could probably made 12 slightly smaller breads)
1/2 cup milk
1/4 cup canola oil
1 cup tapioca starch
1/4 cup cottage cheese, with the liquid drained off
1 tbsp. grated parmesan
1/2 tsp. salt
Directions: Preheat oven to 400 degrees. Grease your muffin tin and set aside. Combine all of the ingredients in a blender and blend until smooth, stopping to scrape the sides of the blender to incorporate all of the tapioca starch. Fill the muffin cups ⅔ to ¾ of the way, and then bake for 20-22 minutes, until the tops are golden brown.
Enjoy the snow and all of the comfort food!