Tuesday, November 16, 2010

Gluten Free Dairy Free Pao de Queijo -- "Cheese" Bread Recipe



Last week we had a potluck at work. I needed something quick to share that I could also eat. We have a small deli/sandwich shop where I work and they are constantly making garlic bread and rolls. The aroma is killer and really makes me crave garlic bread!

I decided on Pao de Queijo, a Brazilian cheese bread. It's super easy to make, only uses one flour and a few simple ingredients. The problem was the cheese. I really don't need to eat cheese. Dairy just doesn't like me and as much as I miss it, I know better.

I wondered how these rolls would turn out using a cheese alternative like "Daiya", a soy free, dairy free
"cheese" product. In general I think it's best just to stay away from processed foods, but sometimes it's nice to still feel like I get to eat cheese! Daiya is the only "cheese" alternative I've found that doesn't contain soy and it melts and gets gooey, just like real cheese. It makes an awesome grilled "cheese" and it's what I put on my homemade pizzas at home.

Turns out it works like a charm in these rolls too! I altered my friend Jaime's recipe to make them casein free and they were a hit. Make these with cheese or with Daiya. Either way I think you'll love them! :-)


Pao de Queijo aka Gluten Free "Cheese" Rolls 
adapted from Just a Gluten For Punishment , by Carrie Forbes at Gingerlemongirl.com
free of gluten, dairy/casein, soy, and grains
printer-friendly recipe

Ingredients:
1 1/4 cups tapioca starch
1 teaspoon baking powder
2 teaspoons garlic powder (optional -- good, but not necessary)
2 cups shredded cheese -OR- Daiya "cheddar-style" or "mozarrella-style" shredded "cheese"
2 eggs
1/4 cup melted butter, ghee, or melted coconut oil

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat mat. In a large bowl whisk together tapioca starch, baking powder, and garlic powder (if using). Make a well in the center of the dry ingredients and add shredded Daiya "cheese", eggs, and melted butter or oil. Stir together with dry ingredients until you have a thick, wet batter. Using an ice-cream scoop or large spoon scoop 12 balls of dough and drop them onto the lined baking sheet about 2 inches apart. (Alternatively you could scoop them into paper-lined muffin tins). Bake for 8-10 minutes or until they are crusty and golden brown. Serve hot.

Carrie's Notes:
  • This is one of the few recipes using tapioca starch that I actually like. I think the shredded cheese & eggs, and oil remove the tapioca starch flavor. And tapioca starch is probably key in the crispiness of these rolls. If you try the rolls with another starch please let me know how they turn out! 
  • This dough would also make a REALLY good pizza crust patted out and baked. Granted you'd use a lot of cheese just in the crust, but if you wanted a super easy, low maintenance, crispy, yeast free pizza crust, this dough would be awesome! Just roll it or pat it out onto parchment paper and prebake it for about 10 minutes before adding your toppings!! Enjoy!
  • I buy my Daiya cheese online from Cosmo's Vegan Shoppe out of Mariette Georgia. Cosmo's has wonderful customer service and fast shipping. They are super nice folks, tell 'em I sent ya!

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13 comments:

  1. Carrie, how funny! The cultural day at my son's school this month was Brazil, so they made these rolls. I was so excited that they were naturally gluten-free!! I think, however, that the recipe they used actually had potato starch though. They seemed nice and crispy on the outside and really yummy doughy on the inside. So possibly the potato starch would be an alternative for the tapioca sensitive?? Great job! SO glad to know that the Daiya worked so well here!
    xoxo

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  2. Carrie-

    Rice Vegan cheese has no gluten, soy, or dairy in it. I like Daiya, but it has no calcium, so I don't see the benefit in using it.

    The Rice Cheese must be labeled Vegan, or it has casein.

    I don't get why those alternative cheese companies think it's okay to use "casein"...I mean, that's why most avoid cheese in the first place!

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  3. I am looking forward to making those, I know my kiddo will love them, thanks for posting the recipe!

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  4. Ohhh! We love these and I assumed I wouldn't be making them after going dairy free. I hadn't thought about using Daiya. Great idea. I'll probably make some with regular cheese for the rest of the family though.

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  5. How exciting! I've actually tried these and they were so good. Very satisfying. The ones I had was made with cassava powder, which seems traditional, though like your recipe it's sometimes substituted with potato starch or tapioca starch/flour. I'd love to make them with the cassava powder, but haven't found it yet - not even online!

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  6. Yum! These look great! Cheese is a big weakness of mine for sure, but if I get raw, unpasteurized I typically do ok with it.
    Can't wait to make these rolls!

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  7. Those look so wonderfully rich for bread. I can't seem to bring myself to spring for Daiya. I've tried it, and it is pretty good, but I just don't miss cheese so paying that price tag is hard!

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  8. I will admit, I am not a gig fan of Daiya cheese. I LOVE cheese and although Daiya comes closest in flavor and texture to the real thing, it's just not the real thing... but I had some in my fridge and so I decided to try these rolls tonight - after all, you haven't led me astray before and I needed something to go alongside our veggie-potato soup.

    These rolls were fantastic! I cut the recipe in half just in case we didn't like them, and now I'm going to have to bake a second batch, because these were THAT good. My 7yo who only eats "pizza cheese" liked them, my 9yo cheese-lover who is now begrudgingly dairy-free liked them, I liked them, even my dh who is not gf/cf except when I give him no choice liked them.

    Thanks for another fabulous recipe!

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  9. Jennifer - you ALWAYS leave the sweetest comments! Thank you SOOO much!! That is just wonderful! I think these are really good too, and while it's kind of a super UNFRUGAL way to use daiya cheese, sometimes when ya have a cheesy-garlic roll craving, these really hit the spot!! :-) I'm So glad your boys liked them!!!

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  10. I love your recipe dear!
    I love its look. Hope I can make one this weekend.
    Thanks for sharing

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  11. just made these (w/coconut oil and a scant less daiya) and they were great, thanks for posting the recipe.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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