Are you a lazy bones or a take on too much kind of a person? I think I am both if that’s at all possible. I seem to spend days getting nothing much done at all, save make lists and moan about how much I have to do. Then, suddenly the guilt gets to me and there’s a flurry of activity. Take the school fayre for example. I made a plan, I shopped for the plan, I told everyone I was going to make lots of cakes and then I worked my socks off. Except I forgot I’m 8 months pregnant with a touch of SPD and ended up unable to walk by the evening of the crazy bake day. Paracetamol and an early night sorted me out, but really! You’d think a 34 year old woman would know her limitations by now.
Which brings me to gluten free recipes. I get asked about them all the time. I’m no expert – I don’t try to be. Some of my recipes are naturally gluten free and many are not. This one most certainly is and these little babies are addictive in a savoury, cheesy crisp kind of a way.
They’re less a bread and more a savoury choux bun with a chewy centre. Easily revived in the oven if baked the day before. Cassava flour can be bought from the International aisle of many supermarkets or online and is gluten free.
One year ago: Simple chocolate ganache tart and Meringue roses and Flat vanilla cupcakes
Two years ago: Razzamatazz ribs and Banana and custard cupcakes and After Eight cupcakes
Three years ago: Banana and custard melts
Pao de Queijo (Brazilian cheese bread)
Makes 24 ish
Ingredients:
- 115g butter plus extra for greasing
- 60mls water
- 60mls milk
- ½ tsp salt
- 240g cassava flour/tapioca flour
- 65g finely grated Parmesan
- 2 large eggs at room temperature
Preheat the oven to 190C/ gas mark 5. Grease a 24 hole mini muffin tin with butter. Place the butter, water, milk, and salt in a saucepan, and heat until the butter has melted and the mixture has come to a full boil. While the mixture is heating, put the flour into a mixing bowl.
Pour the boiling butter mixture over the flour, beating to combine. Beat at high speed using a wooden spoon or electric mixer, until the mixture becomes smooth and like very stiff mashed potato; this will happen quickly. Add the cheese and beat again.
Set aside for 5 minutes then add the eggs, beating well after each addition. Place 1 tbsp balls of the mixture into each muffin hole. Bake for 20 minutes until they start to brown and serve them warm! Reheat the next day to refresh if serving then.
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Holly Bell 
Lookin’ good! I think when I make these I’ll put a little jalapeno or even olives in there too, great recipe! Also, just so you know we’ve included this in our Midweek Food and Cooking Inspiration – The Best in Food Blogging This Week post over on our blog here https://www.corrchilled.co.uk/index.php?route=pavblog/blog&id=59 :)
Thanks! xx
These look gorgeous! Being gluten-free always on the look out for a new recipe like this. Hope the rest of your pregnancy goes well and a June baby, always a good month x
Thanks! And pleased you like the sound of them. They’re very cheesy and savoury – and easy to gobble up in one sitting! x