Submitted by: Don Lieu
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 12
I had this at a restaurant called Fogo de Chao's and learned to make it on my own. This is a very common recipe you'll find in Brazil that doesn't require a leavening agent because the starch in the dough catches steam from the butter, cheese, and eggs and rises on its own.
1 c. brown rice flour
2/3 c. milk, raw or organic
1 tsp. sea salt
2 tsp. garlic powder
2/3 c. parmesan cheese
2 egg
1/2 c. butter
1 c. tapioca flour
Preheat oven to 375ºF Pour milk and beaten eggs into a bowl and combine. Stir in rice and tapioca flours until smooth, then pour in melted butter, grated cheese, garlic powder, and salt. The resulting batter should sort of resemble loose cottage cheese. Drop the batter into 12 cupcake trays that are either greased or lined with cupcake liners. Bake in preheated oven for 20 minutes or until the tops are lightly browned. The end result is far less stretchy than the original and doesn't rise as much in the oven, but I personally like this better because it is very chewy. Plus it's much more nutritionally dense.
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