September 27, 2008


Brazilian Bread Balls

This recipe is pretty well known, and I've seen slightly different versions of it. But it's worth posting for anyone who hasn't come across it because it is one of my family's favorites.

We have given these bread balls our own name based on a word one of my kids invented when he was two. We call them cheese pacos (pronounced like taco).

gluten-free bread balls

Cheese Paco Recipe

Heat the following ingredients in a small saucepan until white foam appears.
1/2 c. vegetable oil
1/3 c. water
1/3 c. milk
1 tsp. salt

Immediately add this to:

2 c. tapioca starch

Stir with a wooden/heavy spoon or spatula. Let rest about 15 minutes. (Sometimes I shorten this to 5 min.)

Mix in:

2 eggs
1 c. grated hard cheese (such a Parmesan, but I have also used cheddar)

You will have a sticky gooey mass.

Drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until top begins to brown. I bake them about 20-25 min. on stoneware. You can vary the cooking length to make them crispier (more time) or softer (less time).

View Printable Recipe


YUM!!! These remind me of the Chebe bread roll mix, but I am sure they are much better! I am going to give these a try this week sometime! :) I'll let you know how they turn out.

These are similar to what is served at Fogo de Chao restaurant. Except their recipe calls for a combination of a sweet tapioca flour, and a sour tapioca flour. In Minneapolis, I have only found this at the only Brazilian store in town. They also make them in a mini muffin tin, so that they turn out like little pop-overs. Mmm Mmm Good is what these are. :-)


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