My favourite snack from travels to Brazil, and street festivals here here, and I finally made it. Takes 10' to mix and 15-20' min to bake, so super quick. Tapioca flour, made out of cassava root, is naturally gluten-free, so it's a great party food for those who avoid grains.

According to my Brazilian friends, most Brazilians make it with one of Brazilian cheese, mozzarella or parmesan - here I have done a combination of the latter two.

Please note that although cassava and tapioca flour come from the same Cassava root, you cannot use them interchangeably. Cassava flour is made from the whole root and tapioca flour only from its starchy pulp, and can be found easily in the UK.

The batter can last a few days in the fridge, and they are also easy to freeze prior to baking. Leave them in your freezer on a flat tray until frozen, after which you can transfer to a bag and freeze. (they don't freeze as well once already baked).

There are many recipes out there - ingredients are the same but proportions and liquidity of the batter varies. Here I opted for a more chunky version as the look of the balls is the closest to what I enjoy eating. You can make them more liquid (ie pancake butter consistency rather than cottage cheese consistency) and bake in the muffin pan, but I like this look better :)

#quickrecipe #easyrecipe #paodequeijo #braziliancheesebread #cheesebread #glutenfree #glutenfreebaking #tapiocaflour #tapioca #cheeseballs #partyfood. #gluten-free