Pao de Queijo aka Gluten Free "Cheese" Rolls

adapted from Just a Gluten For Punishment , by Carrie Forbes at

free of gluten, dairy/casein, soy, and grains

1 1/4 cups tapioca starch

1 teaspoon baking powder

2 teaspoons garlic powder (optional -- good, but not necessary)

2 cups shredded cheese -OR- Daiya "cheddar-style" or "mozarrella-style" shredded "cheese"

2 eggs

1/4 cup melted butter, ghee, or melted coconut oil


Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat mat. In a large bowl whisk together tapioca starch, baking powder, and garlic powder (if using). Make a well in the center of the dry ingredients and add shredded Daiya "cheese", eggs, and melted butter or oil. Stir together with dry ingredients until you have a thick, wet batter. Using an ice-cream scoop or large spoon scoop 12 balls of dough and drop them onto the lined baking sheet about 2 inches apart. (Alternatively you could scoop them into paper-lined muffin tins). Bake for 8-10 minutes or until they are crusty and golden brown. Serve hot.

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