PÃO DE QUIEJO
(BRAZILIAN CHEESE BREAD)
• 1 chopped potato (about 250g)
• 50g Casalare Pre-Cooked Brown Rice Flour
• 50g Spiral Organic Kuzu
• ½ tsp salt
• 50g grated parmesan cheese
• 25ml Bonsoy Soy Milk
In a small pot boil potato until tender and drain. Mash in a large bowl.
Add brown rice flour, kuzu, salt and parmesan cheese and mix together.
Add soy milk and stir until well combined.
Preheat oven to 200º.
Scoop some of the dough to shape balls that are a bit smaller than golf balls.
Place the balls on a baking sheet and bake for 18-20 minutes or until golden.