Jalepeño Asiago Brazillian Cheese Bread (Gluten and Grain Free)

Recipe Description:

These little gems are poppable cheesy, chewy goodness with just a hint of jalepeño flavor. Traditionally, Brazillian cheese bread, aka Pão de Queijo, is made with fermented Tapioca flour, but I only had arrowroot flour on hand and personally think that it’s easier to digest than Tapicoa, so that’s what I used. Sometimes the bread is kneaded, sometimes it is thick. This version is a more liquidy batter that is quickly buzzed up in the blender. The best part is that you can make the batter ahead of time and store it in the refrigerator in a jar for up to a week. This makes it quick and easy to make a last minute addition to dinner or a quick snack.

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  • 2 thoughts on “Jalepeño Asiago Brazillian Cheese Bread (Gluten and Grain Free)”

    1. hi, it’s me again with pretty much the same question as the sweet potato pop overs!!!!
      think a regular sized muffin pan can sub in? we are in the middle of 2 homes and can’t locate ALL of our kitchen gadgets, including donut pan, mini muffin pan, and lots of other useful thingies!
      PS can you tell this celiac is desperate for some comfort food rolls?

      1. I have never done these in a regular muffin pan. I’m pretty sure they would work just fine as long as arrowroot was used, but if they were made the traditional way with tapioca, then I think that they would sink. Arrowroot is a very strong starch and I’ve done SO much with it. 🙂 These are some favorite snack. You will love them if you’re looking for a gluten free crunchy-chewy snack. 🙂 Please come back and let us know how they come out in the big pan when you make them.

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