Blog-checking lines: This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba! I made gluten free cheese bread as my contribution.
I love having dinner parties and the joy of the evening starts with sorting out the menu. Last Saturday night we had friends over for dinner and Dave and I sat down and discussed what we were going to make. We always sort out the main course first and then work out the starters and dessert after that. For this dinner party we decided on fish pie for a main course. Our starter was a venison carpaccio served on a bed of rocket with a vinaigrette dressing and shaved Parmesan. The fish pie contained hake, haddock, salmon, smoked angel fish and lobster in a fish stock and leek béchamel topped with mashed potato. Dessert was a plum tart tatin and ice cream. I never make canapés to go with our pre dinner drinks but as this months’ Daring Bakers’ challenge seemed to suit the occasion I went ahead and made these gluten free cheese breads. I was really sceptical at first about how tapioca flour would taste but I can tell you that they were divine and I am going to make these again. They are so easy to make and you really need to set aside only a small amount of time to get these made. I popped them into the oven just before the guests arrived which means you can make these in advance and have them hot and ready to serve with your drinks. I used the recipe for the cheese bread as provided to us in the challenge but I am going to try make them with other gluten free flours as I have quite a stock of these. I will also experiment with the addition of spices now that I know how they taste ‘as is’.
- 60mls milk
- 10g butter
- 1.25mls salt
- 125g tapioca starch
- 65g Cheddar cheese, grated
- 1 egg, lightly beaten
- Preheat the oven to 200° Celsius
- Heat the milk, butter and salt in a small sauce pan until it comes to a boil
- Sift the tapioca flour into a large bowl
- Pour the milk mixture over the tapioca and stir with a fork, until it resembles bread crumbs
- Add the cheese and mix in with the fork
- Add the egg and mix with the fork until the dough comes together
- Place the dough into a piping bag and pipe small balls onto a lined baking tray
- Flatten the tops with your finger
- Bake for 25 minutes and serve straight out of the oven
Click on the links for conversions and notes.
What I blogged:
- one year ago – Sourdough Chocolate Brownie
- three years ago – Cabbage Salad
- four years ago – Pastry Cream