These gluten free cheesy popovers are actually a spin on a classic Brazilian recipe, pao de queijo. They are extremely addictive, and couldn't be easier to make. The batter comes together in a snap using a blender, and they bake up perfectly in a hot oven. Perfect for a party, and I'm delighted to share them for Sarah's virtual baby shower to celebrate #cheesebabygirl at the #cheesebabyshower with a bunch of other bloggers! 

Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen

Hooray for Sarah! This brilliant, funny, creative girl is about to become a mom to her very lucky #cheesebabygirl. I'm so happy to be a part of her virtual baby shower, with so many amazing bloggers out there. Isn't is amazing that all these people from all over are all connected to Sarah, and are all sharing recipes to celebrate her? I love it. This is something that I've really come to appreciate about blogging - that it introduces us to people that we probably wouldn't have met otherwise. 

Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen

This #cheesebabyshower is a cheese-filled celebration, and it all sounds amazing. Be sure to check out all the recipes that everyone made for Sarah to make her shower extra special :)

Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen
Brazilian cheesy thyme popovers (pao de queijo) - gluten free - @mynaturalkitchen

Just a few words about this recipe. They are completely addictive. It's important to use a flavourful cheese, nothing too mild. I think thyme is a perfect match for the aged white goat's milk cheddar that I use, but I think that rosemary would also be really nice. I am actually sure that many adaptations could be made here, for so many flavourful cheesy puffs! You can also feel free to choose whatever cheese you like, as well as use another type of milk. I use homemade cashew milk and find that it works so nicely in baking, but I think that almond milk, soy milk, light coconut milk or even dairy milk would all work fine. Mini muffin tins are perfect for baking these. Tapioca starch is sometimes also called tapioca flour, and can be found easily in most grocery shops, health food stores, or bulk food places. Because this recipe only uses tapioca starch (and no other flour), they're naturally gluten free. Enjoy!

Sarah - I'm so happy for you and I've loved following your pregnancy journey through your blog. You're such a funny sweet soul, and I honestly believe you're going to be a great mom. Congratulations lady! xo

Brazilian Cheesy Thyme Popovers (pao de queijo)

Note: This recipe makes between 18-20. While there are many recipes out there for classic Pao de Queijo - often more complicated - this easy recipe has been lightly adapted from Our Best Bites, here

1/2 cup milk (I use homemade cashew milk)

1/4 cup avocado or grape seed oil

1 large egg

1 cup tapioca starch (no substitutions) 

1/2 tsp sea salt

2 tsp fresh thyme leaves, plus more for topping

1/2 cup finely grated cheese, plus more for topping (I use goat's milk white cheddar)

Preheat the oven to 400 degrees Fahrenheit and grease mini muffin tins with oil. 

Combine the milk, oil, egg, tapioca starch, and sea salt in a blender and blend until completely smooth. You may need to stop and scrape the sides of the blender with a spatula. Once smooth, add the thyme and pulse a few times. Add the cheese, and pulse 2 or 3 times (just to integrate). 

Pour the batter into the mini muffin tins, filling each cup about 3/4 full. Top each with extra thyme, a small pinch of grated cheese, and a tiny sprinkle of sea salt. Bake for 18-20 minutes. Allow to cool for 2 minutes in the pan, and then remove. These are best served warm, and are best eaten the day they're made. Enjoy!

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Posted
AuthorChristine DesRoches