I’m quite lucky. Not only did I marry a pretty fab Irish guy and get all of his Irish family along with him I also got a Brazilian sister-in-law. So, even now after I’ve known this family for years I’m still introduced to new things by them all the time. Anita (the Brazilian one 🙂 ) made these delicious little cheesy bread rolls the last time we were all together and they were a HUGE hit.
Ever since, I’ve been making different versions of the pao de queijo, as she calls them, for myself and Stephen and we always consume the entire batch in about 10 minutes. What’s nice is that you can change them up all the time depending on what kind of cheese and spices you have laying around. I just made this gruyere-thyme version and they’re pretty darn tasty so I thought they deserved a photo shoot! (Bonus: They’re gluten free!)
Here’s how to make these little tasties for yourself:
Makes 24 mini muffin sized puffs
-12 oz tapioca flour
-4 oz shredded gruyere
-1 heaping Tbsp fresh thyme leaves
-6 oz whole milk
-4 oz olive oil
-freshly ground black pepper and sea salt to sprinkle over the top
Before Starting: Preheat oven to 400 degrees F
1.) Combine all of the ingredients except the salt and pepper in a food processor or blender and pulse until ingredients are well combined and a batter forms
2.) Portion the batter into a greased mini muffin pan. About a teaspoon in each.
3.) Bake until golden brown and puffy, approximately 15-20 mins
Enjoy my dears!