It is Friday somewhere in the world still – so time to get back into the swing of things, and post a Friday food recipe!
This week I am doing another guest recipe post (the first from Ali the Runner for her delicious chicken enchiladas, sopas, and flan). This week is from my friend Elizabeth – you may remember reading about her in August, as she did the Timberman 70.3 and got a chance to meet Chrissie Wellington as a top fundraiser for Make-a-Wish… You can look back in the archives and read more.
Elizabeth sent this gluten free recipe for yummy Brazilian cheese bread (Pao de Queijo). I haven’t tried it yet (I have been travelling way too much recently for work) but can’t wait to make it. It looks super easy and has rave reviews on the site allrecipes.com
Now, over to Elizabeth…
I’ve been baking more since Michael, my husband, has become gluten free. He loves bread but can’t have it at all. Brazilian Cheese Bread is so darn good, naturally gluten free and so easy to make—-health food grocery stores usually have Tapioca flour. Takes only about 10 minutes to make then 20 to cook so perfect for busy lives. Sometimes we make them into scone size which is good too. (we eat them with eggs and pesto—yum!)
1/2 cup olive oil or butter (I prefer the oil)
1/3 cup water
1/3 cup milk or soy milk (I use soy)
1 teaspoon salt
2 cups tapioca flour (could use a 1/4 cup more—make the dough dryer esp. w/using oil)
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan cheese (I’ve also used Monchego-also yummy)
2 beaten eggs
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. (Add extra flour here)
4. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
5. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes. (I find you want to go on the longer side so it’s not gooey in the middle)
Update from Donna, June 2012
Now that DH has gone gluten free I recently made these for the first time! They were delicious. I used olive oil and regular milk not soy, DH loved the garlic but I think I may cut it back next time (I used two cloves minced).
Also, since the time of original publication in 2009 Elizabeth now has a blog where she writes about all things triathlon, including ironman race summaries (she is my go to for summaries of the pros and their weekend racing), her own racing and training, as well as some of her favourite recipes. She is a professional caterer on Long Island and her food is FANTASTIC. Check out her site, Triathlon Obsession.