Tuesday, April 15, 2014
Gluten Free Brazilian Cheese Bread ~ Mini Buns Version 3
Gluten Free Brazilian Cheese Bread ~ Mini Buns Version 3:
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Gluten Free Brazilian Cheese Mini Buns Version 3:
These tasty Mini Buns are Soft, Creamy on the inside with an almost moist texture. The outside is a bit chewy/crispy. It's best to eat these buns while they are warm. I do not recommend reheating them in the microwave. Either re-heat in your regular oven or toaster oven. When you pull the buns apart they are nice and stretchy and oh so good.
In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.
In a stand mixer add and mix together with the paddle:
2 Cups Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour
1 tsp. Salt
Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.
Add any cheese of your choice:
Total of 1 ½ cups of Cheese
I used 1 Cup Parmesan and ½ Cup of an Italian Blend of cheese that had:
Shredded Mozzarella, Smoked Provolone, Romano, Fontina, Asiago, Parmesan Cheese.
Mix until blended.
Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)
2 Eggs, Beaten
Mix until smooth.
Spray a 24 cup Mini Muffin tin with cooking spray. Carefully pour the batter into the tins.
Bake in a preheated 375* oven for 20 Minutes. Makes 24 Mini Buns.
You can also cook these in larger Muffin Tins, checking them after 20 minutes to see if they are done.
Remove the Mini Buns to a wire rack.
You can also add any herbs of your choice to the Tapioca Flour Mixture.
You can freeze these buns in a zip-lock bag placed in a container after they have cooled off.
Again re-heating before you serve them.
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