Pao De Queijo Bread

BRAZILIAN CHEESE BREAD (PÃO DE QUEIJO BREAD)

(Perfect for low-oxalyte diet)

INGREDIENTS:

1.5 cups tapioca flour                                     1 tsp. baking powder

1 tbsp. water or milk                                       4 tablespoons melted coconut oil

1 cup grated parmesan cheese                  1 cup shredded Mozzarella cheese

2 large eggs                                                        1 teaspoon salt

DIRECTIONS:

Preheat oven to 400F degrees with a rack in the middle.

Add the tapioca flour and dry ingredients to a large bowl.

Mix with fork, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so fine, but hang in there cause they will.

Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.

The dough is supposed to be soft. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't overdo it or your cheese bread will be tough and not too gooey.

To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls.

Place the balls on a baking sheet about one inch apart, covered with parchment paper and bring it to the preheat oven.

Bake for 15 minutes or until they are golden and puffed.

Serve them warm! :)

NOTES:

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a zip lock bag and keep them in the freezer up to 3 months.

Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

Brazilian Cheese Bread:

Food	Oxalates	Unknown	Zero	Low	Medium	High
Tapioca	Yes			X
Cheese	Yes			X
Eggs	Yes			X
Coconut Oil	Yes			X

Low Oxylate PDF

Primary Hyperoxaluria