As I mentioned before I have been asked to provide morning tea, lunch and afternoon tea on Thursday for the visiting authorities from Church Headquarters since it is a holiday and the office will be closed. I had everything all planned and then I was told that one of them has celiac disease and cannot eat anything with gluten in it so I was back to square one on some of it and then I remember: Pao de quejio! It is made with tapioca flour so I would not have to do anything to change it. I practiced this week and have come up with a very simple and tasty recipe that I thought I would share.
Pao de Quejio
Pre-heat oven to 350 degrees
In a bowl mix:
3 1/4 c. tapioca flour
1/2 tsp. salt
In a pan or microwave-safe bowl bring to a boil:
1 c. whole milk
1/2 c. oil
Pour the boiling milk over the flour and mix using the bread mixer blade. Mix until it is smooth and all together.
Add two eggs, one at a time and mix until thoroughly blended. It will begin to look kind of like wallpaper glue. (About 3 minutes after eggs are all mixed in)
Add 1 to 1 1/2 c. grated parmesan cheese. Mix well until it is totally blended.
Using an cookie scoop or small spoon scoop out onto a paper-lined baking sheet. It works best if you dip the scoop or spoons into water every so often as it is so sticky! They will double in size while baking so decide who big you want them. I make mine about 1 inch size and they are just about 3 bites then. Nice.
Bake 20-25 minutes until lightly browned. If they are undercooked they will kind of fall when you take them from the oven.
These are perfect!
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