First 15 registrants - we will send you the key ingredient - tapioca starch - if available in your country.

This is the most simple, extraordinarily delicious, and naturally gluten-free cheesebread, a staple all across South America.

A common and inexpensive street food across South America, it is called pandeyucas (Colombia), pão de queijo (Brasil), pan de yuca (Ecuador), cuñapé al horno (Colombia), pan de mandioca (Argentina), and is a great recipe for novices.

In one hour you can prepare (20 min), bake (20-25 min), and enjoy your fresh breads, and you will have leftover dough to heat up to have fresh bread in 20 minutes whenever you want.

This is a very forgiving recipe, no prior knowledge necessary!

200 g Tapioca Flour
200 g Cheese (Queso Costeño, Feta, Queso Cotija, Mozzarella and Parmesan, or other dry, crumbly, salty, soft-ish cheese)
1 egg
1 tablespoon butter/margarine
1 teaspoon baking powder
a dash of water or milk

You will need:
cheese grater
medium+ size bowl for mixing
baking pan
oil for baking pan
plastic wrap

Hot chocolate or other hot drink recommended.

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