Brazilian Gluten-Free Cheese Bread Bowls Stuffed With Creamy Pumpkin Soup

Allergens

Contains no common allergens unless specified.

Ingredients

• For the Cheese Bread Bowls: + 2 cups gluten
• free tapioca flour + 1 cup grated Parmesan cheese + 1 teaspoon xanthan gum (optional, for better texture) + 2 tablespoons unsalted butter, softened + 1 teaspoon salt + 1 egg + 3 tablespoons cold water For the Pumpkin Soup: + 1 cup pumpkin puree + 1/2 cup coconut milk + 1/2 cup chicken or vegetable broth + 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (180°C). In a large bowl, combine tapioca flour, Parmesan cheese, xanthan gum (if using), butter, and salt. Mix well. Add the egg and cold water, and mix until a dough forms. Divide the dough into 4 equal parts. Shape each part into a ball, then flatten into a circle on a parchment lined baking sheet. Bake for 20 25 minutes or until golden brown. Remove from oven and let cool slightly. In a saucepan over medium heat, combine pumpkin puree, coconut milk, broth, cinnamon, nutmeg, salt, and pepper. Stir until well combined and heated through. Cut a hole in the center of each cheese bread bowl, and carefully scoop out some of the interior to create space for the soup. Fill each bowl with pumpkin soup, and serve immediately.

Chef’s Insight

This recipe is an excellent example of how traditional Brazilian cuisine can be adapted to cater to gluten-free diets while still maintaining its authentic flavors and textures.

Notes

Ensure all ingredients are gluten-free to accommodate dietary restrictions.