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Friday, May 27, 2011

Keep Austin Gluten Free & Pao de Queijo recipe

For some people, going gluten-free isn't just a new diet or phase.  Going gluten-free for some people is the different between allergic reactions and long-term health.  Gluten intolerance and gluten allergies are no joke, and I'm glad to see that gluten free products and menus are growing.  Celiac Disease, which affects nearly three million Americans nationwide, is one of the commonly known diseases that is treated with a gluten-free diet.  To raise awareness and promote resources about Celiac Disease, local entrepreneurs will be participating in our second annual, Keep Austin Gluten Free resources and vendor fair (free admission). Local doctors, food vendors, pharmacies and trade associations, will be present to celebrate living a gluten-free lifestyle while addressing Celiac DiseaseWhile I am not on a gluten-free diet, I am supportive of the cause as many of my close friends do follow a gluten-free diet. 

When: 11:00 A.M. -  3:00 P.M., Saturday, May 28, 2011
Location: Food For Life/Gluten-Free  12051 Cypress Creek Road  Cedar Park, Texas 78613 

A big thank you to Better Bites of Austin and Snackbox PR for providing samples of gluten-free goodies.  Here's my Keep Austin Gluten Free  cookie.  

It may not be widely known, but a Parisan macaron (French, not coconut) is gluten-free as are pao de queijo (Brazilian cheesy poofs).  I posted my macaron trouble shooting guide a while back, and now I'll post my pao de queijo recipe.  This adapted recipe is from Ben at Rio's Brazilian.  If you've haven't been down there yet, you should!  Not only are Ben and Elias sweet as pie, their cute cafe is dog friendly.  I would personally suggest an early morning brunch on their patio with Fido and a tropical mimosa.  

Pao de Queijo, or as I call them, Brazilian Cheesy Poofs (Gluten-Free)
  • 2 1/2 cups of yucca flour, also known as tapioca or manioc starch
  • 1/2 teaspoon salt
  • 1 cups water
  • 1/4 cup corn oil
  • 1 cup grated parmesan
  • 1 cup milk
  • 2 eggs

Boil milk, water, oil, and salt in a large pot.  Turn off the heat.  Mix in the tapioca starch with a heavy spoon or spatula.  Do not use a whisk.  Mix quickly as the mixture will become very thick and sticky quickly.  Mixing the batter will become increasingly difficult.  Allow this mixture to cool for ten minutes.  Preheat the oven to 400 degrees as the mixture is cooling.  Add two eggs to the mixture mixing it in well.  You will really have to use some elbow grease!  Once thoroughly combined, mix in the cheese.  Many recipes say that you can knead the dough and bake on parchment, but I've always found it too sticky.  I typically scoop into greased mini-cupcake pans and  bake for 18-20 minutes.  Enjoy while hot.  The dough can frozen for future use.  *Spices and herbs can also be added during the mixing process.  I like to add cayenne pepper and paprika to mine.  **Sometimes adding extra oil makes the dough easier to handle, but does not affect the texture of the final product.

1 comment:

  1. Love the cookie! The Pao de Queijo sounds awesome, have to try making those soon...I have a friend that's on a strict Gluten-Free diet, this will make her day!