Brazilian Vegan and Gluten Free Cheese Bread Balls

Brazilian Cheese Bread AKA Pão de Queijo

A few years ago I worked in the city near this amazing Brazilian lunch restaurant. The place always had a line out the door for their hearty food. The thing I loved the most (other than the beans) were these little balls of cheesy goodness (I wasn’t vegan back then).

Recently, I had a hankering for them and wondered if they could be made vegan. They can! I found this recipe on the Nutrition City website which I have adapted. The even better news is that they are Gluten Free! Very handy when you have a celiac husband.

Brazilian cheese bread

Anyway, these Brazilian Cheese Bread balls are very quick to make. They use simple ingredients and you will have them in less than half an hour. Make sure you eat them warm, they are cheesy and stretchy.

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Vegan Brazilian Cheese Bread
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
 
Course: Snack
Cuisine: Brazilian
Keyword: Bread, Cheese
Servings: 20
Author: Jaime Hall
Ingredients
  • 1 tablespoon golden flaxseed meal
  • 1 cup tapioca flour tapioca starch is the same
  • 1/2 cup potato starch different from potato flour
  • 1 teaspoon sea salt finely ground
  • 1 teaspoon baking powder
  • 1/2 cup packed vegan mozzarella cheese I use Hello Friend Foods Mozzarella
  • 2/3 cup plant-based milk I use almond milk
  • 1/3 cup olive oil you can use walnut, grapeseed or olive
Instructions
  1. Make flax egg: In a small bowl mix together golden flaxseed meal and 3 tablespoons filtered water. Set aside.

  2. In a food processor or blender place tapioca flour, potato starch, salt and baking powder. Pulse a couple times to blend. Add vegan cheese and pulse a couple more times until broken into very small pieces. Stir flax egg and add along with oil and milk to dry ingredients. Blend well until smooth (about 30 seconds).

  3. Spoon batter into a greased mini muffin tin about one eighth from the top (It is important to bake these in a mini muffin tin as the cooking time would vary from a standard size). If any muffin receptacles remain empty, place one teaspoon of water in each empty muffin receptacle. Bake at 400 degrees Fahrenheit for about 18 to 20 minutes depending on oven. Should be firm on the outside but puffy and very lightly browned. 

  4. Remove from oven and cool on rack for a couple of minutes and serve. Store leftovers in an airtight container. These rolls will reheat nicely.

Jaime Hall
Jaime Hall

Co-Founder

Jaime is a designer, writer, and co-founder of messy veggies.

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