Bolivian Cheese Bread
This gluten free cheese bread is very similar to Brazilian Pao de Queijo. Made with just a few simple ingredients, these cheesy breads come together quickly and easily and are a great snack for any time.
Servings: 10 breads
Calories: 120kcal
Equipment
Ingredients
- 1 cup tapioca starch manioc/cassava
- 2 cups queso fresco crumbled
- 1 egg beaten
- 1 teaspoon baking powder
- 1 tablespoons milk
Instructions
- Preheat oven to 450 F. Place a piece of parchment paper and spray with non stick spray on a cookie sheet.
- In a large bowl, place the crumbled cheese. Add the starch, egg and baking powder. Mix well.
- Add milk and knead for a few minutes until you have a soft dough.
- Divide the dough into 10 equal portions. Roll each into a ball.
- Make an indentation on one side (so that they will evenly puff). Place indent side down on the prepared cookie sheet.
- Bake for 15 minutes. When they come out of the oven, they will have puffed and will no longer have an indentation on the underside.
Notes
- Queso fresco is sold in a salted brine, however if you decide to substitute another fresh cheese that is not salted, you will need to add a little salt to the recipe.
- If the dough is too dry, add additional milk, as needed.
Nutrition
Calories: 120kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 190mg | Potassium: 83mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 223IU | Calcium: 160mg | Iron: 0.3mg
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