Ellie Markovitch’s “Paeo de Queijo” - Cheese Bread

Ingredients

1 cup sour cream
1 cup finely grated parmesan cheese 
1 cup plus 2 Tbsp Yuca flour

Directions

Preheat the oven to 350 degrees.
Mix all the ingredients together.
Make small balls by rolling about 1 heaping tablespoon of dough in the palm of your hand. Use the extra yuca flour to prevent the dough from sticking to your hands.
Place on a parchment lined cookie sheet and bake in the middle of the oven for 25-30 minutes (Remember no peeking!)
Remove from oven and serve immediately piping hot.

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 40 minutes

Yield: 16-24 mini breads

Categories: Heirloom Recipes, Special Diets

Tags: Ellie Markovitch, Brazilain cheese bread, yuca flour, gluten free, Heirloom Meals Thanksgivng, Heirloom Meals thanksgiving recipes, Thanksgiving recipes

The Story

Known as the national treasure of Brazil, this cheese bread recipe is amazingly simply. Ellie adapted it from her mother’s recipe because we don’t have the same ingredients here in the US that are in Brazil. It has just three ingredients. Made with yuca flour, aka tapioca flour, they are gluten free.

Recipe by Carole Murko

Ellie shared 3 tips with me - once they are in the oven, you cannot peek for 30 minutes or the rolls will collapse - so NO PEEKING!! Ellie also shared that they are best eaten hot out of the oven. And lastly, double or triple the recipe because one batch will get eaten before it even reaches the table!