Gluten-Free Brazilian Cheese Buns
Gluten-Free Brazilian Cheese Buns
(29)
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| gluten free, quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 18 to 20 buns |
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/4 cup milk
- 3/4 teaspoon table salt or 1 teaspoon kosher salt
- 2 cups tapioca flour or gluten-free tapioca starch
- 2 teaspoons minced garlic
- heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese
- 2 large eggs, lightly beaten
Directions
1) Preheat the oven to 375°F. Lightly grease a couple of baking sheets; or line with parchment.
2) Put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. While the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.
3) Pour the boiling butter mixture over the tapioca flour, beating to combine. Beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.
4) Beat the garlic and cheese into the dough till well combined.
5) Stick your finger into the dough. If it's uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don't want to cook the eggs when you beat them in. If it seems hot but not burning hot, continue with the next step.
6) With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
7) Drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2" apart. A level tablespoon cookie scoop works well here.
8) Bake the rolls for about 20 minutes, till they have a freckled appearance (from the browning cheese), and they're beginning to color a bit. Remove them from the oven, and serve hot.
Yield: 18 to 20 buns.
Reviews
04/19/2012- Excellent!!! I will be baking these again and again. What a good, easy gluten-free recipe. I followed the recipe exactly and would say that the buns turned out perfectly. Thanks so much.
- 04/09/2012
- These came out perfectly--just like the ones we've eaten at the Brazilian steakhouse. I made them in mini muffin pans and they came out great. Everyone at dinner loved them.
- 03/25/2012
- These tasted great. This is the second KAF recipe I have tried this weekend. It's great to have a trustworthy source for gluten free recipes. I have never had Brazilian Cheese Buns before, mine were quite doughy in the middle, I'm not sure if they are supposed to be. I cooked them a little longer and they were still doughy so I took them out. I mixed the dough with my food processor and baked some on a baking sheet and some in muffin pans. I liked the ones on the baking sheet better.
- 01/30/2012
- Muito Bom, Muito Bom
01/21/2012- I read all the reviews before I tried this, sounded like these were going to be great! However, I had the same problem as the "anonymous" poster earlier where the mix became grainy and never achieved any sort of elastic state. If gf and organic products weren't so expensive then I might give this a go again, but for now I'll stick with the recipes that I know work (like the KAF popover recipe!).
Please feel free to give us a call so that we can try to help you troubleshoot. ~Amy
- 11/07/2011
- Iwas getting so bored with store bought gf products. These buns were wonderful! Made just as directed in the recipe and they turned out looking exactly like your picture. The texture was a little unfamiliar at first but the taste was fantastic! Thanks KA.
- 10/05/2011
- Hesitant to try any new gluten free recipes I succumbed to this one. Figured..what the heck? I already have my own pizza crust recipe that has most of the same ingredients so I tried this. First off, I did not get a dough from the first step (butter mixture added to tapioca). It was dry and crumbly. So I had to add some water which made the consistency too wet after adding the eggs...so I had to add more tapioca. I don't know how a scoop could be used as the batter was like thick pancake batter. I was afraid to thicken any more did not want a dry roll. They looked good baking (the ones that rose higher were on a nonstick) but did not brown on top. Opening them revealed a clear gooey, gummy bear texture, so I put them in longer and still the same. I think the eggs should have been added with the rest, maybe too much tapioca to cheese. In my brazilian cheese ball recipe there is much more cheese and it is a white Spanish cheese, maybe drier, so it changes the tapioca as tapioca can be gelatinous. Just felt that I wasted about 5.00 trying this recipe. Will stick to my tried and true ones.
I am so sorry that you experienced trouble with this recipe and achieving a suitable consistency. We would be happy to help with this if you give us a call on the baker's hotline. 802-649-3717. ~Amy
- 04/12/2011
- These are a big hit with the family. They are easy to make and have a nice flavor. There's enough butter in them that they stand alone and don't need to be buttered at the table. I used salted butter because that's what I have on hand (and didn't reduce the amount of salt in the recipe).
- 02/09/2011
- This is the first GF item everyone in my family enjoys. The first time I made them, they came out rather flat and deflated, but tasted good. Subsequently, I add more tapioca starch (I used the Bob's Red Mill product), about 10 ounces instead of 8. At first I thought I'd gone too far; the "dough" was much tighter, but when I dribbled in the eggs, it loosened up a bit and was easy to scoop. I also used a smaller scooper for the second batch, and got nice little puffy buns.
- 01/29/2011
- I just made these cheese buns today for a dinner party that included to people with gluten intolerance. They are really good! Everyone loved them, and nobody could stop at just one. I used a tapioca starch from Thailand, and they came out just perfect. The dough was very gooey, but the rolls popped up, rounded nicely, and were crunchy outside and soft inside with the melted cheese. I had to bake them a few minutes longer, but these give people with celiac disease a satisfying cheese bread. I can't wait to try them with a good white cheddar cheese. Thanks for the super recipe!
