Feast your eyes and tantalise your tastebuds with this dairy free version of Brazilian cheese bread also known as Pao de queijo
I’m not really a huge fan of bread and this has always been the way since I was little. Don’t get me wrong I have eaten bread many times but I seldom eat it now because I have yet to find a gluten free bread that doesn’t taste like cardboard. With that being said, a few months a go I was browsing the internet for some new recipe ideas and came across a few interesting Brazilian recipes. The one that really caught my eye was this Pao de queijo which translates to Brazilian cheese bread.
The recipe that I’m sharing was inspired by The Kitchn – This version is by far one of the best that I’ve made so far, the bread is wholesome, the batter consistency isn’t solely of liquid rather more like a pliable dough.
Now being dairy and gluten free as you can imagine as I skimmed through the ingredients list I felt despondent when I saw that cheese was a key ingredient. Although I have managed to successfully make my very own homemade version of vegan cheese I already knew before I even tried the recipe that it couldn’t recreate that epic gooey, stretchy cheese shot that was shown in the blog pictures.
I was determined not be defeated so I began exploring my dairy cheese options in order to make this Brazilian cheese bread recipe. I finally discovered Vio Life’s vegan cheese which not only looks like an authentic block of cheese, it also behaves just like cheese from made from cow’s milk. I was so impressed with the results and taste I just had to finally share the recipe.
The good thing about this cheesy bread is that it’s made with tapioca starch which derives from cassava (a tubular root vegetable). Tapioca like other starch is naturally gluten free which is good news for celiacs or the wheat intolerant as there were not flour substitution to be made. I also went one step further by preparing the bread with almond milk and dairy free butter. Again these adjustments had absolutely no bearing on the end result.
I even got a few of my non dairy free cohorts to sample the finished product and told them after they had eaten it, that the cheesy bread was free from dairy and they didn’t believe me. That just shows the power of gluten and dairy free appetisers – speaking of which. You can have this Latin bread as a quick snack to nibble on during the day or simply impress your dinner guests with it as an appetiser.
- 2 cups of tapioca flour
- 1½ cups of vegan cheese (see post), grated
- 1 cup of almond milk
- 2 large eggs, beaten
- ¼ cup of coconut oil + ¼ cup of dairy free butter, melted
- 1 tsp of himalayan pink salt
- Line two baking sheets with parchment paper and preheat the oven to 200c
- Bring the milk mixed with the coconut oil and butter to a rolling boil then remove the saucepan from the stove and set aside.
- Proceed to stir in the tapioca starch where a grainy dough will begin to form.
- Allow the dough to cool before adding the dough to a mixer (use according to instructions) or a food processor fitted with the dough blade.(I used my food processor)
- On medium speed, slowly pour in the eggs and cheese.
- Beat the dough until smooth - the dough will form a cross between cookie dough and cake batter.
- Use a spoon to scoop and apply the mixture onto the baking sheet with 11/2 inches apart. The spoon will be sticky from the batter so dip in water and repeat this step.
- Place the baking tray in the oven and bake the bread for 12-15 minutes. The finished result should be slightly golden/beige in colour.
- Leave to cool on rack before serving.