Vegan Brazilian cheese bread
(1)
1 hour 5 min
This is my version of "pão de queijo", the beloved gluten-free Brazilian cheese bread made with tapioca flour; the result has a satisfyingly chewy interior and crisp exterior. The individual rolls can be frozen and cooked from frozen.
3 people made this
Ingredients
Makes: 80 small rolls
- 675g tapioca flour
- 3 teaspoons salt, or to taste
- 125g nutritional yeast
- 235ml water
- 160ml vegetable oil
- 980g plain mashed potatoes
- 2 tablespoons gluten free baking powder
Method
Prep:25min ›
Cook:40min ›
Ready in:1hr5min
- Preheat the oven to 180 C / Gas 4.
- In a large bowl, mix together the flour, salt and nutritional yeast.
- In a saucepan over a high heat, combine the water and oil and bring to the boil; once boiling pour over the dry ingredients, mixing everything together with a spatula.
- Add the potatoes and the baking powder and work the dough until it becomes uniform and smooth. Make small rolls and place them on a baking tray (either oiled or covered with baking parchment).
- Bake the rolls in the preheated oven for 40 minutes until cracking slightly and blushing golden brown. Remove from the oven and serve warm, or allow to cool on a cooling rack before enjoying.
Freezing the rolls
At the end of step four, you have the option to bake or freeze the rolls. To freeze them place them on a baking tray in the freezer until hard, then transfer to a reclosable food bag. They keep in the freezer for about 3 months.
Variations
It is easy to add a little variation to this recipe by adding roasted garlic, chopped olives, tapenade or mixed herbs.
