The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pão de Queijo vs Buddha Bread

Dr Hans's picture
Dr Hans

Pão de Queijo vs Buddha Bread

Hello bakers.  I’m a long-time reader of The Fresh Loaf, but this is my first time posting, and I’m hoping someone here might be able to help with my question.

Several months ago my wife, who can’t tolerate wheat, brought home a product called “Buddha Bread”.  It’s a Yuca flour bread that is sold in the form of frozen rolls for baking-off at home.  It’s quite tasty, and I wanted to make a home-made version, so I tried to find a recipe online.

The Buddha Bread ingredients are Yuca flour, cheese, eggs, rice flour, olive oil, buttermilk powder, water, butter, yeast, and baking powder.

My research led me to discover several recipes for Pão de Queijo, whose ingredients are similar and whose crust also looks very similar.

The Pão de Queijo I made came out quite good tasting, but the interior was very gooey.  I understand that may be the correct result, but I was hoping to more closely simulate the Buddha Bread, with a more conventionally bread-like crumb.

Does anyone here have any suggestions, tips, or recipes for a Yuca / tapioca flour and cheese bread with a more bread-like / less gooey crumb?

Many thanks in advance,

Dr. Hans

FloridaShark's picture
FloridaShark

I believe that this is what you are looking for. Hope this helps.

http://nogluten-noproblem.com/2013/02/pan-de-yuca.html

Stuart Borken's picture
Stuart Borken

Dinner Rolls, Gluten Free Source: Deseo Westin Kierland Resort & Spa, Scottsdale, Az Category: Gluten Free Type: Biscuits & Rolls Description: This is the dinner roll served at Deseo restaurant at the Westin Kierland Resort Hotel. It is wonderful. ------------------------------------------------------------ 14 Ounce Yuca flour

1 Ounce Tapioca flour

1 Ounce granulated sugar

1 Teaspoon Salt

1.2 pounds queso fresco

2 Whole Eggs

1 Tablespoon vegetable oil

2.5 Ounce Butter, melted

2.5 Ounce Milk

4 Ounce warm water

Instructions: Combine egg and oil and mix well. Combine all the dry ingredients. Combine the dry and egg and oil, mix in a food processor using slow speed; add liquid ingredients then add the Queso fresco and mix for 2 minutes. Let rest for 2 hours. Roll 3 ounce balls and place them 2 inches apart in a sheet pan with parchemnt paper. Bake at 400 degrees for 10 minutes; turn sheet pan around and bake for 10 more minutes. Yield--20 rolls.

Dr Hans's picture
Dr Hans

Stuart, I just noticed that your recipe calls for one ounce of tapioca to 1.2 pounds Queso Fresco.  Is that correct?

Thanks...

 

Dr Hans's picture
Dr Hans

...the first ingredient, the 14 oz of Yuca flour!

Mini Oven's picture
Mini Oven

once to set the outside and then later after cooling (like the store bought) finish them off browning them in a second bake..  Something to think about anyway.  What happens when you take a moist roll and re-bake or toast it?  

The bag is funny, cracks me up.  :)

Malio's picture
Malio

Well, pão de queijo is really typical from Brazil, specially the state where i'm from (Minas Gerais), and it's typically made with the starch of the cassava, to which we give the name of "polvilho" (which I have no idea how it is called in english, but when I lived in Dublin there were a lot of brazilian shops that imported it), and it comes in two varieties, sweet and sour.

This starch is very much like a powder, and when hydrated it works like a gum, so, you will always have a really chewy/gummy interior.

 

A really good recipe I always use is:

200 g Polivilho Azedo (which is the sour starch)

100 g milk;

40 g butter;

1 egg 

salt to taste

200g of a cheese of your choice

 

1. Boil the milk and the butter;

2. throw it in the starch

3. add the egg

4. add the cheese.

 

A few things to consider:

You can use water instead of milk if the cheese you are gonna use has a higher fat content.

It's better to use cured cheese, since it has less water and you are gonna end up with a lighter pão de queijo.

The sweet and sour starches will give you different outcomes. The sour one gives you more rise and are a little bit drier. The sweet one will be denser.

 

I know it was not really your question, but from this you can start working on the outcome you want. But, i'd say you could use a little bit of rice flour to make it drier, i think.

 

Mini Oven's picture
Mini Oven

with less eggs.  

Malio's picture
Malio

gonna try that

Dr Hans's picture
Dr Hans

Florida Shark, Stuart, Mini, and Malio - thank you so much for your feedback!  You are extremely kind to share your knowledge with me.  I am going to try each of the recipes that you've shared and will report back with the results.