They are so addictive, delicious, and once you start eating, you just can’t stop… no kidding – they are just that wonderful. I dare you to just eat one piece.

If you’ve never had this type of Brazilian cheese bread (Pão de queijo), it’s tricky to explain. Just don’t expect an actual yeast bread. If you do, then you’ll probably think these are super weird and gooey. The outside is slightly crisp and browned and the inside is airy and chewy. Also have a very mild cheesy flavour thanks to the use of Parmesan cheese, though you could substitute any other cheese you’d like for a more pronounced or different cheese flavour.

Also try them with cream cheese, Requeijão (Brazilian Cream Cheese), butter or even some dulce de leche! Yum!

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Print Recipe

5 from 1 vote

Gluten-free Bread Maker Cheese Loaf Fast2eat

This super easy and Fast recipe is fail-proof and absolutely mouthwatering. It looks like a giant Brazilian Pão de Queijo (literally translated to ‘cheese bread’).

Prep Time5 mins

Cook Time2 hrs 10 mins

Resting time15 mins

Total Time2 hrs 30 mins

Course: Appetizers & Starters, Breakfast & Brunch

Cuisine: American, Brazilian

Keyword: Bake, Bake bread, Basic, Bread, Bread machine, Bread maker, Bread Maker Cheese Loaf, Bread Maker Gluten-free Cheese Loaf, Breadmaker, Breadmaking, Breakfast, easy-to-prepare, Gluten-free, Gluten-Free Bread, Gluten-Free Cycle, Grain-Free, Healthy, Homemade bread, Nut-free

Servings: 16 slices

Calories: 192kcal

Author: Susana Macedo

Equipment

• Bread maker
• Measuring spoons
• Measuring cups
• Liquid measuring cups
• Oven Mitt
• Non-stick silicone spatula
• Wire cooling rack

Ingredients

• 3 Egg
• 1 cup Milk
• 1/2 cup Oil
• 3 cup Tapioca Starch 1 pack of 1Lb / 454g
• 1 tsp Salt
• 1 cup Friulano cheese or Mozzarella cheese - shredded -reserve - or more to taste
• 1/2 cup Parmesan cheese grated - reserve - or more to taste
• 1/2 tbsp Oregano reserve
• 2 tsp Baking powder reserve

Instructions

• Attach the kneading blade in the Bread Maker pan.
• Place ingredients into the bread pan following the recipe order *(or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast).
• *Important: Gluten-free bread must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.
• Carefully insert bread pan into Bread Maker and gently close the lid.
• Select the “Gluten-free”** bread setting and press the Start button.

  “Crust Colour” and “size” cannot be changed.
• ** If your bread maker doesn't have the gluten-free cycle, the Gluten-Free bread should be baked on the Basic setting.
• After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan. KEEP it locked in the machine while removing the flour from the sides.
• Note: the bread machine will make a beeping signal (about 6-10 minutes after starting) during the kneading cycle. Raise the lid and sprinkle the cheeses, Baking powder and oregano in. CAUTION: It is important to avoid spilling ingredients into the oven chamber. DO NOT remove the pan. KEEP it locked in the machine.
• Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
• It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
• Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  
• Use non-stick Spatula to gently loosen the sides of the bread from the pan.
• Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
• Cool for about 10-15 minutes before slicing.

Notes

* Important: Gluten-free bread must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.

** If your bread maker doesn't have the gluten-free cycle, the Gluten-Free bread should be baked on the Basic setting.

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It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 5-10 minutes) and check the consistency of the dough ball.

The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.

• If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
• If it looks too wet, add flour a tablespoon at a time until it looks right.
• If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.

Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

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Tapioca flour or Tapioca starch is extremely common flour for gluten-free cooking and one that I’ve used in many other recipes. For that matter, tapioca flour is sometimes considered to be the best performing gluten-free flour out there. It’s really smooth, soft flour that feels much like cornstarch. It’s made from the ground roots of the cassava (also called yuca) plant and it’s gluten-free for those of you that care about that. It is actually a type of starch, rather than what we would typically consider being "flour". As a starch, tapioca flour tends to be extremely low in nutrients. But, it is also low in calories and has no sugar or gluten, which are all key advantages. In terms of flavour, tapioca tends to be mild, with a slightly sweet taste. This makes it a good complement to many different types of food and is another reason why you find tapioca flour used over and over again in recipes. The low-calorie count also makes this an especially good flour for people who are trying to lose weight or decrease their calorie intake.

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Weather can affect your ingredients

If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

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You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.

Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

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How can you tell if the bread is fully baked?

I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

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Also check:

• Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
• Fast2eat Foolproof (Bread maker) Bread Recipes

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* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

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* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 258mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Calcium: 124mg | Iron: 1mg

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130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

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