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! 

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.

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 🙂

  • the briny – Smoky Beans n’ Greens Enchiladas with Roasted Sweet Potato and Sunflower Seed Cheese
  • Half Baked Harvest – Greek Falafel Melts
  • Healthy Nibbles & Bits – Japanese-Spiced Goat Cheese Ball with Pistachios
  • Just Putzing Around the Kitchen – Cheesy Fried Spinach & Artichoke Bites
  • My Natural Kitchen – Brazilian Cheesy Thyme Popovers
  • Vanilla And Bean – Almond-Sage Pesto Grilled Cheese Sandwich with Gruyere
  • Fix Feast Flair – Mixed Greens Salad with Lilikoi Vinaigrette, Honey Macadamia Nuts, and Goat Cheese
  • FoodieCrush – Cheesy Sausage Pizza Bread
  • Foodness Gracious – Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn
  • Will Frolic for Food – Vegan Walnut Parmesan Zucchini Noodles
  • Vegetarian ‘Ventures – Pimento Mac & Cheese Bites
  • MJ and Hungryman – Cheese Stuffed Kimchi Pancakes
  • Savory Simple – Cheddar Chive Crackers
  • the pig + quill – Mini Vegan PB+J Cheesecakes
  • The Kitchen McCabe – Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream
  • The Little Epicurean – Matcha Mochi Waffles Sundae
  • Shared Appetite – Vegan Chocolate Raspberry Mousse
  • The Pancake Princess – Vegan Aquafaba Lemon Meringue Pie
  • The Food Charlatan – Lemon Bars {gluten-free}
  • Kale & Caramel – Spiced Caramel Chocolate Nut Clusters
  • The Bojon Gourmet – Blood Orange & Corn Flour Ricotta Cake with Whipped Mascarpone {gluten-free}
  • HonestlyYUM – Sweet Cheese Puffs (for a Sweet Cheese Baby)
  • fit for the soul – Queso Mais Ice cream {No-Churn}
  • Completely Delicious – Chocolate Orange Ricotta Scones
  • Good on Paper Design – Citrus Ricotta Mini Cakes {gluten-free}
  • Floating Kitchen – No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer {gluten-free}
  • Hungry Girl por Vida – Gluten-Free Pretzel Goat Cheesecake Bites
  • Heartbeet Kitchen – Roasted Citrus Bowls with Honey Mascarpone
  • Salted Plains – Pavlova with Mascarpone Coconut Cream and Candied Citrus
  • The Kitchen Paper – Candied Citrus Ricotta Cake
  • le jus d’orange – White Cheddar and Apple Mini Pies with Cinnamon-Infused Honey

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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