Brazilian Cheese Bread (Pao de Queijo)

This is a traditional bread served in Brazil.  It's absolutely luscious and,   just by chance, gluten free.  Members of the Hartford group were recently introduced to it at its annual luncheon at Elizabeth's restaurant in Rocky Hill.   Paul DaRocha, the owner and chef, is Brazilian.  Elizabeth's is part of the Gluten Free Restaurant Awareness Program.   If you have dinner there, when you make reservations, mention that you have celiac disease, and you will be treated to these incredible rolls, hot and freshly baked,

When you make them, bear in mind that they are supposed to be crisp on the outside, but sticky on the inside. 

Chebe bread is a commercially available mix that makes these rolls.  Either can be used for rolls or bread sticks.  What's more, it makes an utterly fantastic pizza crust.  See below for the recipe for Bobbie's Orange Oil New York Style Pizza.  The dough can be used to make calzones as well.  There are many recipes that can be used with either the commercial mix or the homemade at the Chebe web site.


Preheat oven to 375.

Boil the following until white foam appears (on stove or in microwave):

1/2 cup vegetable oil
1/3 cup water
1/3 cup milk
(1 tsp salt optional)

Add this hot mixture to 2 cups tapioca starch. Mix well with wooden
spoon and let rest for about 15 minutes. You will get white ball. Mix in
2 eggs and about 6 ounces
grated hard cheese (e.g., parmesan). You will get a gooey, sticky mass.

To form balls, cover hands with grease, use a teaspoon and quickly roll
into ball shape as best you can (they will smooth out during baking). *
Better yet, use a miniature
ice-cream scoop. Each ball should be about 1-1/2 inch in diameter. Bake
on lightly greased sheet or on parchment paper. 

*I find that the best way is to use an ice cream scoop and put in muffin tins.  
They come out perfect, way better than using cookie sheet.  Mireille

Bake for 15-20 minutes, depending on size, until tops begin to brown.

From a recipe posted by Mireille Cote on the Delphi Celiac Support Board.


Bobbie's New York Style Orange Oil Pizza

 Make dough from either Chebe mix or Brazilian Cheese Bread.  Generously grease a pizza stone or pan.  Roll out the dough, dusting it with tapioca flour to keep it from sticking (or roll it through greased plastic wrap.)  Build up a crust.  Bake it at 375 degrees for about 15 minutes, until it is barely browning.  Take it out.  Crank up the oven to 500 degrees.  If you're using a stone, return it to the oven to heat.  

As the oven is heating, top the pizza.  First, spoon on some olive oil and spread it out into a thin layer.  On top of this, spread out a thin layer of pizza sauce.   Top this with cheese (we use a combination of Sargento's Italian cheese mix and shredded mozzarella).  Over the cheese (or under it if you prefer) put on whatever goodies you want.

Slide this back into the oven and bake it until it is just browned, bubbling and absolutely luscious. 

Take it out, slice it up, fold it and enjoy a REAL New York style pizza with a thin flexible crust and the orange oil that runs down your sleeve.  I am by no means saying this is Good For You--it's just plain GOOD.