Greetings from Brasil! I arrived in February and will be spending the next year in Lavras, Minas Gerais teaching English at Universidade Federal de Lavras, and doing research on food security!
Importantly, I’m researching food! And guess what, we’ve got some tasty treats from this wonderfully warm country. This pão de queijo is a naturally gluten-free cheese bread. It’s super soft, chewy and delicious. Everyone loves it, and for Brazilians its that wonderful thing that reminds them all of home, and its a native dish for the state I’m in, Minas Gerais. Lucky me, I ended up in the state known for its delicious food.
I made this tasty treat with the supervision of a native Brazilians who also translated the recipe below (thanks Samuel!) and used the kitchen of a friendly pal, Eduardo (thanks Eduardo!) and got to bake with my fellow Americans, Nakeisha and Molly (pictured here with me!).
So, although this cheese bread is anything but healthy, its incredibly easy compared to other breads, and its SUPER tasty. Hope you try this and enjoy!
…They’re so good. I’ve been oogling over this recipe for quite some time and decided to make them today for my Birthday. This is a lightly adapted recipe that I found on Food52, I just tried to make it a little more healthy. Seems to have worked out pretty well- these little cakes are still super super savory, buttery, cheesy delicious and gluten-free.
Makes 18 cakes.
- 1/2 cup of butter
- 1/2 cup nonfat greek yogurt
- 1 cup of sugar
- 1 cup of sour cream
- 3 eggs
- 1/2 grated parmesean
- 1 cup rice flour
- 1 t baking powder
- 1 t salt
- Preheat oven to 350* and line muffin tin with cup-cake tins.
- Cream together butter, yogurt, and sugar.
- Add eggs 1 by one until fully incorporated.
- Add grated parmesean and sour cream and mix thouroughly.
- Finally, add rice flour, baking powder and salt gradually into the mix.
- Divvy batter into 18 cup cakes (filling batter pretty high in the tin, these guys won’t rise so much since they’re made of rice flour so don’t worry about overflow.)
- Sprinkle with sesame seeds. You can use either white or black (or none) but I thought the black gave a nice aesthetic touch.
- Bake for 20-22 minutes. Enjoy! Continue reading