Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Pao de Queijo (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Judy Tolliver.

    The state of Minas Gerais is known throughout Brazil for its cuisine, and there are places in other parts of Brazil where one can buy pã de queijo and other mineiro specialties. Any mineiro cook can make pao de queijo, and there are endless recipes and methods for it. Minas Gerais is also known for its cheeses; the Wisconsin of Brazil, if you wish.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Makes 2 dozen appetizer-sized balls.

    Preheat oven to 375°. Boil the following until white foam appears (on stove or in microwave):

    ½ cup vegetable oil
    1/3 cup water
    1/3 cup milk
    (1 tsp salt optional)
    Add this hot mixture to 2 cups tapioca starch. Mix well with wooden spoon
    and let rest for about 15 minutes. You will get white ball. Mix in 2 eggs
    and about 6 ounces grated hard cheese (e.g., parmesan). You will get a
    gooey, sticky mass.

    To form balls, cover hands with grease, use a teaspoon and quickly roll
    into ball shape as best you can (they will smooth out during baking).
    Better yet, use a miniature ice-cream scoop. Each ball should be about 1-
    ½ inch in diameter. Bake on lightly greased sheet or on parchment paper.

    Bake for 15-20 minutes, depending on size, until tops begin to brown.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    As summer comes to an end, this fresh salad is a great way to capture the last of the sunny months. Citrus brings out the best in beets and compliments the sweet blueberries. The creamy dressing pairs nicely with other fruit as well, I like to make a little extra for my lunch or breakfast.
    Ingredients:
    1 pint blueberries
    2-3 beets
    ½ cup plain yogurt
    Juice from 1 orange, divided
    ¼ cup feta cheese
    2 tablespoons olive oil
    2 teaspoons fresh lemon juice
    2 teaspoons fresh thyme, minced
    Salt and pepper to taste
    Directions:
    Preheat oven to 400°F.
    Remove the tops and roots of the beets and peel them. Cut beets into ½-in...

    Jefferson Adams
    Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction. This recipe turned out to be just sweet enough to rival dessert. This is a great dish to serve when you have guests, especially if you can get your hands on rainbow carrots.
    Ingredients:
    1 pound carrots cut into 1-inch pieces
    2 tablespoons maple syrup or honey
    1 tablespoon butter
    1 tablespoon lemon juice
    ½ cup freshly chopped parsley
    Pepper to taste
    Directions:
    Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain.
    Add carrots to a ...

    Jefferson Adams
    Summer's almost over, but if you want a quick, easy to make salad that tastes amazing and makes you feel like you're basking in the July sun, then try this little trick: Toss some feta cheese over watermelon chunks. Then sit back and enjoy as the looks on your guests faces move from puzzled to intrigued to outright delighted. Be sure to relish the 'Mmmms' and 'Ooooos' and 'Awwws' that follow as they make their pleasure known.
    Yes, you read it right: Watermelon and feta cheese.
    With a simple recipe like this, it's hard to know who gets first credit. I had it at a friend's house over the summer, and loved it. My friend topped off his version with...

    Jefferson Adams
    Celiac.com 08/07/2014 - I’ve been interested in do-it-yourself frozen fruit pops lately, and this recipe has me really excited. If you love pineapple, and you love coconut, this recipe will deliver cool, delicious, summertime treats.
    Ingredients:
    Milk and flesh of 2 fresh, whole coconuts ⅓ cup canned coconut milk ⅓ cup sugar 1 whole small pineapple, peeled and cored Kosher salt Directions:
    Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
    Open the fresh coconuts. Pour the liquid into a blender.
    Scrape out the coconut flesh and add to blend...