Easy Gluten Free Snack – Pão de Queijo (Cheese Bread)

Last night, we all watched the Champions’ League Final in which Liverpool met fellow English team, Tottenham Hotspurs, for an all English soccer final in Madrid. Some family members are Liverpool fans while others support the London team. There was much excitement around the television last night as we took our places on the sofas in front of the television. Food and snacks

were also served. On occasions such as these, it is easiest for us, when all the food and snacks served are gluten-free. That way, no one has to remember to be careful when our attention is clearly diverted to the all-important game. Everyone is free to pick up food with their hands without fear of contaminating our son – and he is also free to join in the social gathering in front of the television; enjoy the game without having to second-guess whether someone has touched the food with gluten-contaminated hands.Pao-De-Queijo

Easy Gluten Free Snacks – Make your Own!

Instead of resorting to the convenient options of gluten- free crisps and popcorn, I decided to prepare something quick and easy and slightly healthier to keep our bellies happy while we watched the players kicking the ball on the soccer field. The following is an easy, tasty and gluten-free recipe from Brazil. Brazilians eat Pão de Queijo as a snack or appetiser and although it is called cheese bread buns, it doesn’t contain any flour or gluten. Pão de Queijo are small baked cheese buns made from Tapioca flour.

Tapioca is a starch, which is extracted from the storage roots of the cassava plant. It is native to the northern and central-western regions of Brazil but its use spread throughout South America. The plant was taken by the Spanish and the Portuguese to the West Indies, Africa and Asia. Although Tapioca is a staple food for millions of people in tropical countries, it consists mainly of carbohydrates as it is low in protein, vitamins and minerals. It is however, gluten free. In many countries, it is used as a thickening agent. Hence, tapioca is the perfect ingredient to make naturally gluten-free. So for last night’s game, I decided to prepare the  quick and easy and slightly healthier Pão de Queijo – or Brazilian cheese buns.

The recipe, as mentioned above is from Brazil. However, nowadays, Brazilian Tapioca Flour is readily available in ethnic groceries. I find it in my local Asian shop.

 

Recipe For Pão de Queijo

400 g Tapioca Flour ( I like to use Yoki Brand Manioc Starch (Amido Doce)

125 ml water

6 Tablespoons olive oil

1 teaspoon coarse sea salt

2 eggs, beaten

150g freshly grated Parmesan

Yield: 40 small buns (they are meant to be bite-sized)

Preheat the oven to 200 degrees Celsius. Bring the water, salt and oi to the boil. Place the tapioca flour into a bowl and once the liquid is boiling, pour it over the tapioca. Mix together rapidly and well. Mix in the 2 beaten eggs and then the grated Parmesan cheese. Knead the dough together. The dough can be quite sticky but hard. Make sure the dough is not too wet, otherwise it becomes difficult to work. Make little balls, you should be able to make 40; then place the buns on a lined baking tray. Place the baking tray in the middle of the preheated oven and bake for 20-25 minutes. When the Pão de Queijo are baked, they should not be brown, but still pale and soft on the inside. They taste best, straight from the oven and can be enjoyed with a glass wine, or gluten-free beer or a caipirinha!

 

Delicious, Healthy And An Easy Gluten Free Snack

This is a wonderful and easy gluten free snack when you want to let your fingers do the walking without taking your eyes of the highlights on the screen (of any sports attraction). It is great party food; different, delicious, healthy and above all gluten-free!

Please let us know your results and experience with this recipe in the comments below!

BGFT