ok… just finished eating the first batch and we are waiting for the ones in the oven. Every once in a while I make something tasty to remind me of the old days, but it's been a while! Enjoy! I've been wondering forever what cheese to substitute for the queijo de minas and I'll have to give your combo a try. I think your yield calculation is a bit on the optimistic side as well. Guess where I found povillho doce? Does this mean I didn't cook them enough? We are gluten-free too and so I was excited to try this recipe. Add cheeses and pulse 2 times. But they’re still delicious though, my daughter loved it! I have been getting tapioca flour in the bulk section at winco. As the tradition of dairy evolved, milk and cheese were added to the recipe, which evolved even further into the popular cheese bread that is a staple in Brazil today (summarized from the Brazi Bites website). Do share! After about 15 minutes the tops were puffed up and almost brown so I took them out. hooray!! They taste exactly the same! I know a friend of mine that reads your blog and she has to eat a gluten free diet. Now just take your blender and pour the batter into little mini-muffin tins. I am looking forward to your comments and pray you will find us acceptable. I panicked the first time and added extra tapioca – my mistake! I lived in Brazil, and pao de queijo is my favorite… The recipe looks correct but the bread should look more like this http://brasilcheesebread.com/original. 2 lbs. Thanks! Try cooking them a little longer, and they come out much easier. Now I’ll probably be making this weekly…damnit! Did one of your hubbies serve there?! I have never heard of these before, but will definitely be making them as soon as possible! I have been looking for a good recipe for tapioca Flour to put on our website and came across this one. Anyway, this one looks great! Thanks! Thanks for the tip! Almost a little chewy. Brazi Bites uses the perfect blend of only the finest, hand-picked ingredients — like fresh cheese, eggs and milk — with absolutely nothing artificial. This is a great and quick recipe for pao de queijo. And pour this batter into 2 pie pans lined with parchment paper and you have 9″ gluten free pizza crusts! I have two growing boys and a husband, and not a crumb was left! Thank you for sharing!!!! The best part is that I have 99% of the ingredients in my house pretty much at all times. Because I like to sprinkle a little parmesan on top of just about everything. Keep in mind, these actually don’t re-heat well, so I recommend making and eating fresh. I tried 3 different kinds of mini muffin pans — one scalloped, one regular mini muffin and another one that was just a little larger than the regular muffin pan. I only had 1% milk in the house – could this explain it? I’m working on it! Here in Idaho I can always find them at Fred Meyer, near the health food/specialty foods isle. It’s easy to make and always a hit. Thankyou!! "exclaimed Junea … The only semi-strange ingredient in there is Tapioca Flour, and it’s actually easier to find than you might think. I SWOON! I've gotten the recipe from the Brazilian ladies but it calls for all types of ingredients that I can never find so I gave up. @#$%$ NOM NOM NOM. Serve warm. https://www.allrecipes.com/recipe/98554/brazilian-cheese-bread-pao-de-queijo I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. Share Facebook Twitter Google+ Linkedin ReddIt WhatsApp Pinterest Email Print. Obrigada, Sara!!!! Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. Any idea what the problem might be? Yummy!?? Can't wait to try this recipe. Just normal cheddar works great! 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