Brazilian bread in a blender. 

This bread doesn’t need no kneading, no resting time, no proofing, no yeast and no experience in making breads. All what you need is a blender and a mini muffin tin. This Brazilian bread is known in Brazil as pāo de Queijo. It is a gluten free bread made with tapioca flour, milk, eggs, olive oil and cheese. 

If you are wondering is that the tapioca flour is the same as tapioca starch? In short, there is no difference between tapioca flour and Tapioca starch . The name on packaging depends on the producers' choices, but the product is the same. 

The first time I was introduced to the pao de queijo was in a Brazilian restaurant churrasqueria style three years ago in a family trip. I fell in love with it, But I really couldn’t know or distinguish what I ate. I was so upset to forgot to ask the server of the restaurant about it, so at least i can make some searching on google and reproduce it at home. Until finally, I found it in Pinterest. What a happiness! I can’t describe you my feelings when i saw the picture of the same bread I had. But the good surprise was that the bread was super easy to make with the simplest ingredients also. All what I had to do it to buy the tapioca flour or starch depends how you call it from any grocery store. For the cheese in the recipe, I found out that some people use the feta cheese, or farmer cheese with same more salt, some mix Parmesan and mozzarella cheese... but I’ve got a good result with feta cheese though. 

This bread is a great side with BBQ fish and all meaty dishes. Or just enjoy it with a nice glass of wine and a delicious cheese platter.

Yields: 12 breads in a mini muffin tin.

Prep time: 10 minutes 

Bake time: 20 minutes.

Ingredients:

. 1 and 1/2 cup of tapioca flour/ starch.

. 1 egg

. 1/3 cup olive oil

. 2/3 cup of milk

. 1/2 cup feta cheese or half mozzarella half Parmesan cheese

. 1 teaspoon salt.

How to make it:

Preheat the oven at 400 Fahrenheit 204 Celsius. Blend in a blender all the ingredients together in the same time. Use a spatula to scrape down the sides. Grease generously a mini muffin tin and fill up the batter to 3/4 full. 

Bake 20 minutes until it’s puffy and golden brown. Cool down in a rack and serve warm or save to preheat. 

It’s probably gonna be your favorite quick and delicious recipe this summer to enjoy with your outdoor meals or while receiving.