Brazilian Cheese Puffs (Naturally Gluten-Free!)

Last year my mom sent me a box of gluten-free flours to play with.  I had a lot of fun experimenting with gluten-free flour baking, but eventually I used most of the flours up, and now only tapioca starch, sorghum flour, and potato starch are left.  But what is one to do with these by themselves?  Well, a world of googling later, I found myself once again at the King Arthur Flour blog, a truly happy place of baking bliss.  I had never heard of Brazilian Cheese Puffs made with only tapioca starch/flour, but they’re real, and oh so delicious!  Needless to say I baked up a half-batch immediately (turns out I didn’t have as much tapioca flour as I thought), and the best part?  They can be reheated in the microwave for 30 seconds to return to their warm, puffed recently-baked state, so they make an excellent snack at work (ok, maybe the best part is eating them, but you get the idea).

Brazilian Cheese Puffs
(Makes less than a dozen puffs, so double the recipe if you have company)
1 cup tapioca starch/flour
1/3 cup grated cheddar cheese
1/4 cup butter
1/8 cup milk
1/8 cup water
3/8 teaspoon salt
1 egg, beaten
Preheat the oven to 375 degrees F.  Melt the butter in a pot with the water, milk, and salt.  Bring the mixture to a boil and then pour into a heat-proof bowl containing the tapioca flour.  Beat the batter until it is elastic.  Add the cheese and beat until combined.  Slowly add the beaten egg and mix the dough until it is a smooth batter that is scoopable.  If it is too watery to be scooped, add more tapioca flour.  If the batter is too thick, add a bit more water or milk.  Line a baking sheet with parchment paper.  Scoop 1 tablespoon sized dollops of the batter onto the parchment paper (the batter will spread out slightly).  Bake for 20 minutes until slightly browned and totally puffed.  Eat when hot, warm, or room-temp.

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One thought on “Brazilian Cheese Puffs (Naturally Gluten-Free!)

  1. Pingback: Lemon Pancakes with Potato Flour | Black Holes for Breakfast

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