Gluten-Free Breads of Brazil

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Traditional Brazilian favorites are made without gluten

Gluten-Free Flour

PHOTOGRAPHY BY THINKSTOCK/ISTOCK/MARK CELINA 1982

At almost every meal, Brazilians serve fresh bread or rolls. Many are made with either corn or tapioca (manioc root) and are naturally gluten-free. Wheat flour wasn’t used in bread until the late 19th century when significant amounts of wheat began to be imported and farmed in Brazil.

Traditionally, Brazilians use tapioca starch, called manioc starch, which is made from the juice of the manioc root. There are two varieties—sweet tapioca (polvilho doce) and sour tapioca (polvilho azedo). For sour tapioca, manioc juice is fermented before it’s processed into starch, giving it a distinctively tangy taste.

For those using conventional tapioca starch/flour widely available in the United States, these gluten-free recipes call for buttermilk to achieve that tangy flavor.

Gluten-Free Cheese Bread Rolls

Photography by Kathryn Brown Chadbourn

Gluten-Free Cheese Bread Rolls

(Pao de Queijo)

MAKES 20 T0 21 GLUTEN-FREE ROLLS

Infused with sweet and savory flavor, these irresistible rolls have a crisp crust and soft, chewy center. Brazilians use local cheese but any low-moisture cheese (Parmesan, Romano, Asiago, goat cheese) works well. Once you try these rolls, you’ll see why they’re a Brazilian favorite. Slice leftovers in half for mini-sandwiches or sliders.

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Gluten-Free Stuffed Cheese & Olive Rolls

Photography by Kathryn Brown Chadbourn

Gluten-Free Stuffed Cheese & Olive Rolls

(Pao de Queijo Recheado)

MAKES 20 TO 21 GLUTEN-FREE ROLLS

Brazilians use versatile Pao de Queijo dough to make these flavorful stuffed rolls. If the rolls aren’t eaten immediately, store cooled rolls in a closed container in the refrigerator for a few days. To soften chilled gluten-free rolls, warm them briefly in the microwave.

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Gluten-Free Bread Sticks

Photography by Kathryn Brown Chadbourn

Gluten-Free Bread Sticks

MAKES 10 GLUTEN-FREE BREAD STICKS

Brazilians use versatile Pao de Queijo dough to make delicious bread sticks. If not eaten immediately, store cooled bread sticks in a closed container in the refrigerator for a few days. To soften chilled gluten-free bread sticks, warm them briefly in the microwave.

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Gluten-Free Tapioca Rolls

SERVES 6 TO 8

This simple recipe makes rolls that are light like a puff pastry. If not eaten immediately, store cooled rolls in a closed container in the refrigerator for a few days. To soften chilled gluten-free rolls, warm them briefly in the microwave. The eggs cannot be replaced in this recipe.

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Gluten-Free Stuffed Herb Loaf

Photography by Kathryn Brown Chadbourn

Gluten-Free Stuffed Herb Loaf

(Pao Enrolado)

MAKES ONE SMALL GLUTEN-FREE LOAF

This soft, savory gluten-free bread is brimming with tasty ingredients—meat, cheese, garden vegetables and herbs.

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Author Kathryn Brown Chadbourn lives in Minnesota.