Garlic Pão de Queijo
A twist on a classic Brazilian cheesy bread. Normally it is just done with Tapioca flour but I wanted to experiment with Sorghum to give it a better (less gummy) chew that was more reminiscent of regular wheat. Very happy with the end result.
Ingredients
Dry Ingredients:
125g (1 cup) Tapioca Flour
80g (½ cup) Sorghum Flour
1 tsp salt
Add Ons:
2 tsp minced garlic
50g Parmesan cheese
50g Queso Fresco
Wet Ingredients:
1 Egg
50g (¼ Cup) Olive Oil
145g (2/3 Cup) Milk (oat milk works great too)!
Instructions
Add the wet and dry ingredients to a blender and pulse until combined. You’ll get a pretty liquidy dough that can be poured.
Oil the muffin tin and then fill about ¾ of the way full.
Bake at 410F for 20 minutes or until golden brown.
Let rest for 15 minutes before eating to prevent the interior from being too gummy.
