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