Brazilian Cheese Bread

http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

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AUTHENTIC BRAZILIAN CHEESE BREAD (PÃO DE QUEIJO)

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Olivia's Cuisine

Cuisine: Brazilian

Serves: 30 cheese rolls

INGREDIENTS

• 4 cups tapioca flour
• 1¼ cups milk
• ½ cup water
• 6 tablespoons oil
• 1½ cups grated parmesan cheese
• 1 cups shredded Mozzarella cheese
• 2 large eggs
• 2 teaspoons salt

INSTRUCTIONS

1. Preheat oven to 400F degrees with a rack in the middle.
2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
3. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
4. With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.
5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
6. The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.
7. Use the small (cookie-sized) scoop to place balls of dough on silpat/parchment paper. Dip the scoop in water between balls to reduce sticking.
8. Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
9. Bake for 15-20 minutes or until they are golden and puffed.
10. Serve them warm! :)

NOTES

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

The stand mixer can hold 1.5 recipes worth of dough, with only a little bit of flour spillage

Banana Muffins

This recipe can also be used to make banana bread. Use a 9x5 loaf pan, buttered and floured, and cook for about 60 min (until a toothpick inserted in the middle comes out clean).

1/2 cup unsalted butter (1 stick)
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 mashed bananas
60 g brown rice flour
60 g sweet white rice flour
60 g millet flour
60 g potato startch
2 tsp xanthan gum
1/4 tsp salt
1 tsp baking soda

Preheat the oven to 350. Put cupcake liners in muffin tins.
Cream butter and sugar. Add vanilla, then eggs 1 at a time. Add bananas and mix well.
In a separate bowl, sift together flours, baking soda, salt, and xanathan gum.
Add dry ingredients to wet, mix gently until just blended.
Pour into muffin pan and bake for 18-20 minutes, until the tops are golden.

Makes 14 muffins.

24 g carbs/muffin

Cornbread

makes 9 servings

1/2 cup butter
90g (1/2 cup) white sugar
2 eggs
1 cup buttermilk
130 g (1 cup) cornmeal
75 g (1/2 cup) brown rice flour
135 g (1/2 cup) tapioca starch
1/2 tsp baking soda
1/2 tsp salt
2 tsp xanthan gum

preheat oven to 375.

melt butter, mix with sugar, then add eggs and buttermilk. Mix well.

Add dry ingredients, mix until just combined.

Pour into greased 8x8 pan, bake for 30 minutes. Can also be made in a 13x9 pan, bake for about 20 min.

90	g sugar	90	g carbs
75	g rice flour	56.25	g carbs
135	g tapioca starch	112.5	g carbs
130	g cornmeal	30.33333	g carbs
		289	g carbs

                                                     32 g carbs/serving

Muffins!

These came out really good, especially for a first try. I added chocolate chips in half and mixed berries (thawed and patted dry with a paper towel) in the other half. I topped them with brown sugar.

1 cup brown rice flower

1/2 cup tapioca (or potato) starch

1/2 cup amaranth flour

2/3 cup white sugar

4 tsp baking powder

1 tsp salt

2 tsp xanthan gum

1 cup milk (or 3/4 cup buttermilk plus 1/4 cup milk)

2 eggs

2/3 cup vegetable oil

1 tsp vanilla extract

chocolate chips or berries to taste (about 1 cup for the whole recipe)

brown sugar for topping

1. preheat oven to 400 F. Line muffin tin with papers.

2. combine wet ingredients and mix well.

3. Add dry ingredients and mix until just blended.

4. stir in chips/fruit

5. spoon into muffin papers, so they are about 1/2 full.

6. bake for 20 minutes, turning 180 degrees halfway through

makes 12ish muffins

60	g tapioca		50	g carbs
145	g brown rice		109	g carbs
55	g amaranth		37	g carbs
138	g sugar		138	g carbs
			334	total carbs
			28	carbs/muffin

GF Zucchini Bread

Soooo good...and it gets rid of 1.5 cups of zucchini per loaf! This basic recipe can be modified with a tablespoon or so of orange/lemon rind, additions like chopped nuts or chocolate chips, and a deliciously crunchy topping. For example, orange flavored zucchini bread with white chocolate chips. Or ginger-zucchini bread with a pecan-filled crunchy topping. Go crazy.

3 eggs

1 cup vegetable oil (or 1/2 cup oil, 1/2 cup applesauce)

2 cups white sugar

3 cups grated zucchini

2 teaspoons vanilla extract

3 cups Bob's Red Mill All-Purpose flour

3 teaspoons xantham gum

3 teaspoons cinnamon/ginger/nutmeg (some combination)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

optional:

1 tbsp zest

1 handful of chocolate chips

optional crunchy topping:

1 cup four

1 cup brown sugar

3 tbsp butter (melted)

1 tsp cinnamon

1/2 cup chopped nuts

Mix the dry ingredients in with the melted butter, sprinkle on top of unbaked loaf.

Finally, here's what you do:

1. Preheat oven to 350F and spray or grease and flour 2 pans. Loaf pans work, as do muffin pans or cake pans.

2. Beat the eggs until light and fluffy. Then add the sugar and oil/oil and applesauce.

3. Add the other wet ingredients--vanilla, zucchini, and zest if desired.

4. Sift in flour, baking soda, baking powder, salt, spices, and xantham gum (ideally pre-mixed together, but the sifting helps with that). Stir in chips/nuts here.

5. Divide into 2 pans, then top with the topping (if desired). Bake for about 50 min (loaf pan), until a toothpick inserted into the middle of the loaf comes out clean. I suspect muffins would take less time (maybe 25 min?).

These will last for weeks in the fridge and months in the freezer.