Truffle Pao de Queijo
Pao de Queijo with Cheddar and Truffle
Pao de Queijo – otherwise known as Brazilian cheese bread – is a cinch to make, and only requires a few ingredients!This recipe is very similar to gougères, a popular French cheese puff. It is far more simple to make though, since everything is mixed in the blender! Tapioca flour replaces all-purpose flour, making this a completely gluten-free treat. In addition to cheese, we’ve also incorporated grated preserved truffle to ramp up the flavor!
Black Truffle and Cheddar Brazilian Cheese Bread
- 1 cup regular or low-fat milk
- 1/2 cup vegetable oil
- 1 large egg, at room temperature
- 4 ounces finely grated cheddar cheese (about 1/2 cup)
- 1 1/2 cups tapioca flour
- 1 finely grated preserved black truffle
- 1/2 teaspoon kosher salt
Pre-heat the oven to 400°F.
Grease a mini muffin tin.
Place the milk, oil, egg, and cheese in a blender, followed by the cheese, tapioca flour, grated truffle, and salt.
Blend until completely smooth, scraping down the sides as needed to make sure all of the ingredients are incorporated.
Pour the batter evenly into your muffin tin and bake for 15 – 20 minutes, or until golden brown and puffed up.
Let cool briefly in the pan on a wire rack, then remove from the pan. Serve warm.