I’ve made my very first loaf of bread with tapioca flour instead of wheat. It came out extremely good!
I’m not a gluten-free baker nor do I pretend to be. This came about because of a recipe I saw on America’s Test Kitchen. It looked really good. I was intrigued. And I already had the ingredients. Time to start baking…
Brazilian Cheese Bread (Pão De Queijo)
- 340 grams tapioca starch
- 6 grams plus 1 gram kosher salt, divided
- 1 gram baking powder
- 185 ml whole milk
- 112 grams vegetable oil
- 22 grams unsalted butter
- 2 large eggs plus 1 large egg, divided
- 100 grams Parmesan cheese, finely grated
- 100 grams Pecorino Romano, finely grated
- 5 ml water
Using stand mixer fitted with paddle, mix tapioca starch, 6 grams salt, and baking powder on low speed until combined, about 30 seconds.
Combine milk, oil, and butter in medium saucepan and bring to boil over high heat. With mixer running on low speed, working quickly, pour milk mixture over tapioca mixture and continue to mix on low speed until all ingredients are incorporated, about 3 minutes longer.
Add 2 eggs and mix on low speed until dough comes together, turns shiny and sticky, and clings to sides of bowl, about 8 minutes, scraping down paddle and bowl halfway through mixing.
Add Parmesan and Pecorino and mix on low speed until cheeses are incorporated, 30 to 60 seconds. Mix with rubber spatula to ensure mixture is fully incorporated. Remove bowl from stand mixer and press plastic wrap directly onto surface of dough. Refrigerate for at least 2 hours or overnight.
Adjust oven rack to middle position and heat oven to 230°C. Stack 2 baking sheets and line top sheet with parchment paper. Divide dough into 8 balls (about 99 grams each). To form rolls, lightly dampen your hands with water and roll balls between your palms until smooth. Evenly space rolls on prepared sheet.
Whisk 1 egg, 5 ml water, and 1 gram salt together in small bowl. Brush egg mixture over tops of rolls.
Place rolls in oven and immediately reduce oven temperature to 190°C. Bake for 20 minutes. Rotate sheet and continue to bake until rolls are deep golden brown and outer crusts are dry and crunchy, about 20 minutes longer.
Transfer rolls to serving platter and let cool for 5 minutes. Serve.
I must admit this one surprised me. They were really good – really cheesy – in a really good way. Great texture, Great crust.
And really easy to make.
Methinks they shall be made, again…
