Creamy Brazilian Cheese Bread Bites (Pão de Queijo) for Paleo Diet

Allergens

Tree nuts (almond flour)

Ingredients

• 1 cup cassava flour
• 2 cups almond flour
• 1 cup tapioca starch
• 2 cups dairy
• free milk (e.g., almond, cashew or coconut milk)
• 1/2 cup dairy
• free cheese shreds or nutritional yeast
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon paprika (optional)

Instructions

1. a. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone baking mat. b. In a large bowl, mix together cassava flour, almond flour, and tapioca starch. c. Add dairy free milk, eggs, olive oil, salt, and paprika (if using) to the dry ingredients. Stir until well combined. d. Fold in the dairy free cheese shreds or nutritional yeast. e. Use a small ice cream scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. f. Bake for 20 25 minutes, or until golden brown and puffed up. Allow the cheese bread bites to cool slightly before removing from the baking sheet.

Chef’s Insight

The secret to perfectly puffy cheese bread bites lies in mixing the dough just until combined and not over-mixing.

Notes

If using pre-shredded dairy-free cheese, reduce the amount to 1 1/2 cups as they usually contain added starches and moisture.