tapioca flour

Pão de Queijo | Brazilian Cheese Bread is a gluten free bread / roll made with Tapioca flour, egg, milk and cheese. This can be made in under 20 minutes and is perfect for Breakfast, Brunch or snack.

Pão de Queijo | Brazilian Cheese Bread

Tapioca flour

Milk

(room

Vegetable oil

(room temperature)

Salt

Mozzarella cheese

Cheddar cheese

preheat

In a blender jar or a food processor bowl, add the tapioca flour, milk, oil, salt and egg.

blend

Pulse it a few times to blend it into a smooth batter.

pulse

Add the cheese and just do couple of small pulses to combine everything.

grease

fill

Fill each hole halfway with the batter. This allows plenty of space to let the bread puff up.

bake

Bake in the preheated oven for 15 to 20 minutes until the bread is crusty on the outside and lightly browned. Mine took only 15 minutes to bake.

serve

Remove the pan from the oven and let it sit for couple of minutes in the pan. Carefully remove the Pão de Queijo in a bowl and serve warm.

Chewy like traditional French bread or sourdough, this Three Bakers Whole Grain 5-Seed Bread Copycat Recipe makes a perfect sandwich bread. It stays fresh on the countertop 2 – 3 days.

Three Bakers Whole Grain 5-Seed Bread

brown rice flour

cornstarch (Bob’s Red Mill)

tapioca flour (Bob’s Red Mill)

potato

xanthan gum (Arrowhead Mill)

baking powder (Rumford’s)

salt

water

sugar (organic)

honey

instant yeast

eggs* (at room temperature)

oil (I used avocado)

5% acidic vinegar

sunflower seeds (raw)

hemp seeds (I used sprouted)

sesame seeds (raw)

chia seeds

flaxseeds (as in the original recipe –

Liberally oil a 9 x 5-inch metal loaf pan; set aside.

Add the water to a 2-cup measuring cup and add the sugar and honey. Microwave until it reaches about 110°F (not over 220°F). Stir in the yeast and set aside until foamy.

While the yeast activates, whisk together the dry ingredients (rice flour, cornstarch, tapioca flour, flaxseed meal, potato flour, xanthan gum, baking powder, and salt; set aside.

To the bowl of your stand mixer, fitted with the balloon attachment, add the eggs, oil, vinegar, and foamy yeast mixture; beat on medium-low until just combined. Add the flour mixture all at once and beat on medium speed, still using the balloon attachment, for 2 minutes.

While the dough mixes, combine the seeds in a cup: sunflower seeds, hemp seeds, sesame seeds, chia seeds, and optional whole flax seeds or poppy seeds. Set aside 2 tablespoons of this seed mixture for garnishing the top of the dough. Add the remaining seeds to the dough and mix another 3 minutes on medium speed.

Scoop the dough into the prepared pan and level out as best you can. Using wet fingers, smooth out the top of the dough. Rinse off your fingers and sprinkle the seeds on top. Using moistened fingers pat the seeds into the dough.

Allow the dough to rise in a warm environment 80 - 85°F, for about 45 minutes or until the dough, in the center of the bread, reaches about 1/2-inch from the rim of the pan. (It will take longer in colder environments.)

Fifteen minutes prior to the completion of the rising of the dough, preheat the oven to 400°F with a shelf in the bottom third of the oven.

Bake for 55 minutes, rotating about half way through the baking cycle and covering with foil when browned to your liking.

Immediately remove from the pan and transfer to a wire rack to cool completely.

Slice using an electric slicer, electric knife, or serrated knife.

Choosing a perfect Tapioca Starch Substitute is easy with my complete guide to all of your substitution alternatives! You&#039;ve no doubt got something completely suitable in your pantry, just check it against my suggested uses for each tapioca flour swap to ensure a perfect recipe!

Top 3 tapioca flour recipes from across the web

The most viewed tapioca flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pão de Queijo | Brazilian Cheese Br...

Three Bakers Whole Grain 5-Seed Bre...