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The Easiest Bread I've Ever Made.

coffeetime

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coffeetime Explorer
coffeetime
Posted

I was at a Brazilian restaurant a few weeks ago and when I asked about gluten free choices I was so pleased to find almost everything on the menu was and then the waitress said "even the bread basket is" I almost fell over. Needless to say I came home found the recipe on line and tonight made the bread. It took 2-3 min. to mix, about 15 min. to bake and my family went through them in about 2 min. It makes twenty four mini muffins, just don't overbake, they should collapse as they cool.

Open Original Shared Link

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sa1937 Community Regular
sa1937
Posted

OMG! They look good! Thanks for posting the recipe.

Roda Rising Star
Roda
Posted

Here is another twist on this. I make these all the time. I made them for my husbands step mother, who is from Brazil, and she was thrilled.

She said they tasted just like what she used to eat. She recently sent me some imported sour manioc starch with a recipe on the back for pao de queijo. I want to try it but need to get the recipe translated to english.. I may see if she will translate it for me. Open Original Shared Link

Kelleybean Enthusiast
Kelleybean
Posted

Thanks for posting this! I'm new to gluten-free and still a little intimidated by all of the different kinds of flours and ingredients. This looks like something even I can do! :lol:

luvs2eat Collaborator
luvs2eat
Posted

I make those all the time using Parmesan cheese. I don't use a muffin pan... I just drop blops on an ungreased cookie sheet. YUM!!

coffeetime Explorer
coffeetime
Posted
  • Author

Thanks for posting this! I'm new to gluten-free and still a little intimidated by all of the different kinds of flours and ingredients. This looks like something even I can do! :lol:

I know what you mean about all the different types of flour. I found that I pretty much stick with an all-purpose flour blend (I use Namaste) but I broke down and bought tapioca flour after trying this bread. One magazine you might want to check out is Gluten Free Delights. I found one at Earth Fare and now have a subscription. All the recipes use basic ingredients and flour blends so you don't have to have a pantry full of different flours. Good luck, this board helped me so much and I'm sure it will you too :D

Kelleybean Enthusiast
Kelleybean
Posted

I know what you mean about all the different types of flour. I found that I pretty much stick with an all-purpose flour blend (I use Namaste) but I broke down and bought tapioca flour after trying this bread. One magazine you might want to check out is Gluten Free Delights. I found one at Earth Fare and now have a subscription. All the recipes use basic ingredients and flour blends so you don't have to have a pantry full of different flours. Good luck, this board helped me so much and I'm sure it will you too :D

Thanks - I'll bet they have the magazine at Whole Foods so I'll haveto check it out next time I go. We do have one of the blends in our pantry (it might even be Namaste) but I've only tried it for recipes that don't require a lot of flour, like the sweet potato casserole I made for Christmas dinner.

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  • 1 month later...
Carol Farmholtz Newbie
Carol Farmholtz
Posted

I was at a Brazilian restaurant a few weeks ago and when I asked about gluten free choices I was so pleased to find almost everything on the menu was and then the waitress said "even the bread basket is" I almost fell over. Needless to say I came home found the recipe on line and tonight made the bread. It took 2-3 min. to mix, about 15 min. to bake and my family went through them in about 2 min. It makes twenty four mini muffins, just don't overbake, they should collapse as they cool.

Open Original Shared Link

I use this same recipe and I make them all the time. Sometimes even twice a week. I usually make them with the queso fresco as she recommends but I have also used cheddar and they were good with that also. They are so good!

ElseB Contributor
ElseB
Posted

I use this same recipe and I make them all the time. Sometimes even twice a week. I usually make them with the queso fresco as she recommends but I have also used cheddar and they were good with that also. They are so good!

Do you use olive oil, or another type of oil? I tried them once with olive oil and found the olive oil taste a bit too overwhelming. Its all I could taste.

freeatlast Collaborator
freeatlast
Posted

I tried those over the holidays. They were great!

Carol Farmholtz Newbie
Carol Farmholtz
Posted

Do you use olive oil, or another type of oil? I tried them once with olive oil and found the olive oil taste a bit too overwhelming. Its all I could taste.

I use olive oil but not virgin or extra virgin. I use a light olive oil - much milder flavor. I have also a plain cooking oil when I was out of olive oil and they turned out fine.

BethJ Rookie
BethJ
Posted

I made these tonight and I'm not going to say how many I ate! Let's just say there aren't many left. ;)

I used parmesan cheese and canola oil, and mixed them in a bowl with my immersion blender. The batter was very loose and I really didn't think this recipe would work but soon I saw their cute little tops towering over each other in the oven.

This recipe is definitely a keeper and every bit as good, IMO, as the Chebe mixes.

  • 2 weeks later...
Kolla Rookie
Kolla
Posted

Thank you so much ! I think you just saved my doughters mental health :rolleyes: this is soooooo good and easy :D

gramma elaine Newbie
gramma elaine
Posted

Hi everyone. I read about gluten free bread machines. There is such a variety, does anyone have one and like it?Also hi coffee time I will try your recipe this week. Always nice to use a recipe that someone else has tried and liked

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      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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    • catnapt
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