Fried pao de queljo

Gluten Free Fried Pao de Queijo, a good Brazilian cheese sandwich with tapioca starch.

I recommend everyone to try this recipe. Below the directions you will find other types of easy-to-make recipes.

*** Attention:

For celiacs I recommend that you check the presence of the gluten-free sign on the package. Or refer to the Crossed Ear or the Handbook of the Italian Celiac Association (celiachia.it). I recommend downloading the AIC Mobile App for Android, iPhone and Windows).

Another suggestion is to choose the products that can be supplied to celiacs by the NHS: the reference is the Register of gluten-free dietary foods of the Ministry of Health (salute.gov.it).

Advice: if you have any leftovers, reheat the day in a toaster.

Pao de queljo (cheese bread) is a typical Brazilian recipe, widely consumed throughout the country and loved by all Brazilians. Its origin is uncertain, but it is speculated that it appeared around 1860 and only became popular in the 1950s.

It is a delight that is part of the gastronomic history of Brazil!

The simple cheese bread recipe is very easy and quick to make, but there are other versions of cheese bread as practical as bread with pan-fried cheese or the cheese bread with tapioca flour and even healthier versions like the light cheese bread, the vegan cheese bread and the low carb cheese bread.

Have you ever seen stuffed cheese bread? This delight is practical to make and is perfect to amaze guests, take a look at the special recipe of RicetteBrasiliane!

We usually make cheese bread in the form and take it to the oven, but did you know that it is possible to make cheese bread in other ways?

We can prepare bread al fried cheese, the recipe of cheese bread and cheese bread with the air fryer, which is the easiest and fastest way to do it, drying as if it were in the oven!

We are also on: Youtube Brazilian Recipes

Other Gluten Free recipes there find it here

Ingredients

• 1 American glass, plus 2 tablespoons of sweet polviglio (tapioca starch)
• 3 eggs
• 1 soup spoon of baking powder
• 400 g of grated sweet or spicy provolone

Method