If you’ve ever eaten at a Brazilian steakhouse, you know what I’m talking about. Those beautiful, delicious balls of cheesy bread they keep bringing to you throughout your meal. And because they are gluten free, they can end up being the highlight of any meal. If you search the internet for Brazilian Cheese Bread or Pan de Queijo, you’ll find dozens of recipes on how to make these – with milk and cheese. I was working on one of my own versions, and got sidetracked when I was curious if they can be made dairy free as well. For dairy free, these exceeded my expectations. The recipe doesn’t make a whole bunch of them…only 6, but that gives you a chance to try them and if you like them, you may need to double or triple the recipe if you have others to feed.
Gluten Free & Dairy Free “Cheese” Bread
Always double check your ingredients for Gluten Free status before using!
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- 1 Egg White
- 3 Tablespoons Dairy Free Milk (I used Almond Milk)
- 2 Tablespoons Oil
- 1/3 Cup Tapioca Flour
- 1 Tablespoon Nutritional Yeast
- 1/4 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- Preheat oven to 400 degrees F.
- Grease a mini muffin tin (or use a silicone mini muffin tin to make them super easy to remove).
- Combine all ingredients in a small bowl and whisk until well combined.
- Pour batter into 6 of the muffin cavities - they will fill up about 2/3 of the way.
- Place your pan on a baking sheet and place in the oven for about 20 minutes.
- These should puff up a lot, and once removed from the oven, will fall a bit.
- Let cool for several minutes before serving as they are incredibly hot when they come out of the oven.
Don't make more than you think you are going to eat - these don't reheat well.