I would really like to try my hand at making this bread. It's a
Portuguese cheese bread.
I've googled several recipes and they all call for the manioc starch,
or to substitute tapioca flour.
I'm hoping to find an acceptable substitute so I don't have to drive
all over town looking for tapioca flour.
Sooooo...I was thinking. Tapioca is used as a thickener, right? and
tapioca flour, I would bet is pretty powdery, right? Powdery thickener
hmmm I have white rice flour, a thickener, right? and powdery, right?

So what do you think, would it work substituting white rice flour for
the tapioca flour for the manioc starch. ;-)

After I copied this recipe I found out that the cheese called for is
more like a fresh mozzarella than a Parmesan

Pão de Queijo
Adapted from Recipezaar and Sonia-Portuguese

1 cup milk
1/2 cup water
1/2 cup vegetable oil
1 tsp salt
2 cups tapioca flour
2-3 eggs (I had a cracking accident and used 2 eggs, 1 yolk and some
white)
2 cups Parmesan cheese, grated

Preheat oven to 350F.
In a medium-large sized pot bring milk, water, oil, and salt to a low
boil. Remove from heat once boiling.

Add in tapioca flour, stirring as fast as possible. Use a wooden
spoon, not a whisk, as the dough will become very sticky. Let cool for
about 10 minutes.

Move dough to a large bowl and knead in eggs.
# When eggs are kneaded in, add grated cheese and knead until dough is
smooth. Note: If your cheese is coarsely grated, it will appear a bit
lumpy.
Once kneaded, form into balls about 2 inches wide and place on
parchment paper coated (or greased) baking sheet. Note: you may want
grease your hands with vegetable oil before trying to form dough
balls.
Bake for about 25 minutes or until rolls are golden brown.
Serve warm! If you let them sit too long, reheat in the oven/toaster
oven, the microwave will make them too gooey.

Note: Next time I'm going to go 2 1/2 cups of cheese!

I await your counsel.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/02

koko wrote:
> I would really like to try my hand at making this bread. It's a
> Portuguese cheese bread.
> I've googled several recipes and they all call for the manioc starch,
> or to substitute tapioca flour.
> I'm hoping to find an acceptable substitute so I don't have to drive
> all over town looking for tapioca flour.
> Sooooo...I was thinking. Tapioca is used as a thickener, right? and
> tapioca flour, I would bet is pretty powdery, right? Powdery thickener
> hmmm I have white rice flour, a thickener, right? and powdery, right?
>
> So what do you think, would it work substituting white rice flour for
> the tapioca flour for the manioc starch. ;-)
>
> After I copied this recipe I found out that the cheese called for is
> more like a fresh mozzarella than a Parmesan
>
> Pão de Queijo
> Adapted from Recipezaar and Sonia-Portuguese
>
> 1 cup milk
> 1/2 cup water
> 1/2 cup vegetable oil
> 1 tsp salt
> 2 cups tapioca flour
> 2-3 eggs (I had a cracking accident and used 2 eggs, 1 yolk and some
> white)
> 2 cups Parmesan cheese, grated
>
> Preheat oven to 350F.
> In a medium-large sized pot bring milk, water, oil, and salt to a low
> boil. Remove from heat once boiling.
>
> Add in tapioca flour, stirring as fast as possible. Use a wooden
> spoon, not a whisk, as the dough will become very sticky. Let cool for
> about 10 minutes.
>
> Move dough to a large bowl and knead in eggs.
> # When eggs are kneaded in, add grated cheese and knead until dough is
> smooth. Note: If your cheese is coarsely grated, it will appear a bit
> lumpy.
> Once kneaded, form into balls about 2 inches wide and place on
> parchment paper coated (or greased) baking sheet. Note: you may want
> grease your hands with vegetable oil before trying to form dough
> balls.
> Bake for about 25 minutes or until rolls are golden brown.
> Serve warm! If you let them sit too long, reheat in the oven/toaster
> oven, the microwave will make them too gooey.
>
> Note: Next time I'm going to go 2 1/2 cups of cheese!
>
> I await your counsel.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/02

I can't answer your question, but I have seen tapioca flour at
Asian markets.

--
Jean B.

koko > wrote in news:uov155t4jandr0vjf410aeij5p4bp5o4qh@
4ax.com:

>
> I would really like to try my hand at making this bread. It's a
> Portuguese cheese bread.
> I've googled several recipes and they all call for the manioc starch,
> or to substitute tapioca flour.
> I'm hoping to find an acceptable substitute so I don't have to drive
> all over town looking for tapioca flour.
> Sooooo...I was thinking. Tapioca is used as a thickener, right? and
> tapioca flour, I would bet is pretty powdery, right? Powdery thickener
> hmmm I have white rice flour, a thickener, right? and powdery, right?
>
> So what do you think, would it work substituting white rice flour for
> the tapioca flour for the manioc starch. ;-)
>
> After I copied this recipe I found out that the cheese called for is
> more like a fresh mozzarella than a Parmesan
>
> Pão de Queijo
> Adapted from Recipezaar and Sonia-Portuguese
>
> 1 cup milk
> 1/2 cup water
> 1/2 cup vegetable oil
> 1 tsp salt
> 2 cups tapioca flour
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com

Hi Koko,

First time I made pão de queijo I mis-remembered what I'd been told by the
lovely Brazilian ladies who had instructed me and used tapioca flour
instead of tapioca starch. I got something out of it, but it wasn't what I
wanted--not pao de queijo at all. This stuff really wants starch and not
flour. I find it in little Chinese and Vietnamese stores in Oakland's
Chinatown.

More cheese is good.

They may use different cheeses in different places. The ladies I knew were
from Northern Brazil and used any hard Italian cheese they could find--
Asiago, Peccorino, Parmesan--sometimes in combination.

You certainly want to oil your hands when making this, and parchment on the
tray makes for easy clean-up.

I love this stuff--first had it by itself at a party of Brazilian
biologists here in Berkeley. It's also good as an accompaniment to a cold
summer soup. (I remember at that party there were wonderful sticky
chocolate balls with a politically unusable name as well.)

Did you manage to save the falafel at all?

Best,
Mark.

--
Verbing weirds language--Calvin

koko wrote:
>
> I would really like to try my hand at making this bread. It's a
> Portuguese cheese bread.
> I've googled several recipes and they all call for the manioc starch,
> or to substitute tapioca flour.
> I'm hoping to find an acceptable substitute so I don't have to drive
> all over town looking for tapioca flour.
> Sooooo...I was thinking. Tapioca is used as a thickener, right? and
> tapioca flour, I would bet is pretty powdery, right? Powdery thickener
> hmmm I have white rice flour, a thickener, right? and powdery, right?
>
> So what do you think, would it work substituting white rice flour for
> the tapioca flour for the manioc starch. ;-)
>
> After I copied this recipe I found out that the cheese called for is
> more like a fresh mozzarella than a Parmesan


Tapioca flour is readily available in Asian grocers. If the tapioca from
the supermarket doesn't contain any other ingredients, then grind that
up.
Rice flour would work but don't know about the equivalent amounts
needed. And of course it wouldn't taste the same.




>
> Pão de Queijo
> Adapted from Recipezaar and Sonia-Portuguese
>
> 1 cup milk
> 1/2 cup water
> 1/2 cup vegetable oil
> 1 tsp salt
> 2 cups tapioca flour
> 2-3 eggs (I had a cracking accident and used 2 eggs, 1 yolk and some
> white)
> 2 cups Parmesan cheese, grated
>
> Preheat oven to 350F.
> In a medium-large sized pot bring milk, water, oil, and salt to a low
> boil. Remove from heat once boiling.
>
> Add in tapioca flour, stirring as fast as possible. Use a wooden
> spoon, not a whisk, as the dough will become very sticky. Let cool for
> about 10 minutes.
>
> Move dough to a large bowl and knead in eggs.
> # When eggs are kneaded in, add grated cheese and knead until dough is
> smooth. Note: If your cheese is coarsely grated, it will appear a bit
> lumpy.
> Once kneaded, form into balls about 2 inches wide and place on
> parchment paper coated (or greased) baking sheet. Note: you may want
> grease your hands with vegetable oil before trying to form dough
> balls.
> Bake for about 25 minutes or until rolls are golden brown.
> Serve warm! If you let them sit too long, reheat in the oven/toaster
> oven, the microwave will make them too gooey.
>
> Note: Next time I'm going to go 2 1/2 cups of cheese!
>
> I await your counsel.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/02

On Mon, 6 Jul 2009 18:04:27 +0000 (UTC), "Mark P. Nelson"
> wrote:

>koko > wrote in news:uov155t4jandr0vjf410aeij5p4bp5o4qh@
>4ax.com:
>
>>
>> I would really like to try my hand at making this bread. It's a
>> Portuguese cheese bread.

snippage
>
>Hi Koko,
>
>First time I made pão de queijo I mis-remembered what I'd been told by the
>lovely Brazilian ladies who had instructed me and used tapioca flour
>instead of tapioca starch. I got something out of it, but it wasn't what I
>wanted--not pao de queijo at all. This stuff really wants starch and not
>flour. I find it in little Chinese and Vietnamese stores in Oakland's
>Chinatown.

I had to go to town today so I stopped by Sprouts and found some
there. It's Bob's Red Mill brand and says Tapioca Flour, also known as
Tapioca Starch, so I'm sure it will work.

In all reality I'm not expecting a roaring success the first time I
make it.
From the ingredients and the method it kind of reminds me of a pate a
choux am I right?
>
>More cheese is good.

Got it thanks.
>
>They may use different cheeses in different places. The ladies I knew were
>from Northern Brazil and used any hard Italian cheese they could find--
>Asiago, Peccorino, Parmesan--sometimes in combination.

Aha! that's why the discrepancy about the cheeses. I never thought the
cheese choice might be a regional thing.
>
>You certainly want to oil your hands when making this, and parchment on the
>tray makes for easy clean-up.

Thanks for the tip. Most recipes I read cautioned about the stickiness
of the dough.

>I love this stuff--first had it by itself at a party of Brazilian
>biologists here in Berkeley. It's also good as an accompaniment to a cold
>summer soup. (I remember at that party there were wonderful sticky
>chocolate balls with a politically unusable name as well.)
>
>Did you manage to save the falafel at all?

Yes, thanks for asking. It's all right here. Everyone loved it.
http://kokoscorner.typepad.com/mycor...t-venture.html

Or try this
http://tinyurl.com/l86o33
>
>Best,
> Mark.

Thanks Mark I appreciate your help.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

On Mon, 06 Jul 2009 10:08:13 -0400, "Jean B." > wrote:

>koko wrote:
>> I would really like to try my hand at making this bread. It's a
>> Portuguese cheese bread.
>> I've googled several recipes and they all call for the manioc starch,
>> or to substitute tapioca flour.
snippage
>
>I can't answer your question, but I have seen tapioca flour at
>Asian markets.

Thanks Jean B. I was hoping to avoid a cross town trip. I had to go to
town this afternoon anyway and found some closer to home, only 50
miles away. Yahoo!!

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

On Mon, 06 Jul 2009 18:08:54 -0600, Arri London >
wrote:

>
>
>koko wrote:
>>
>> I would really like to try my hand at making this bread. It's a
>> Portuguese cheese bread.
>> I've googled several recipes and they all call for the manioc starch,
>> or to substitute tapioca flour.
>> I'm hoping to find an acceptable substitute so I don't have to drive
>> all over town looking for tapioca flour.
>> Sooooo...I was thinking. Tapioca is used as a thickener, right? and
>> tapioca flour, I would bet is pretty powdery, right? Powdery thickener
>> hmmm I have white rice flour, a thickener, right? and powdery, right?
>>
>> So what do you think, would it work substituting white rice flour for
>> the tapioca flour for the manioc starch. ;-)
>>
>> After I copied this recipe I found out that the cheese called for is
>> more like a fresh mozzarella than a Parmesan
>
>
>Tapioca flour is readily available in Asian grocers. If the tapioca from
>the supermarket doesn't contain any other ingredients, then grind that
>up.
>Rice flour would work but don't know about the equivalent amounts
>needed. And of course it wouldn't taste the same.
>
Thanks Arri. Luckily I found some closer to home and didn't have to
make the cross town trip.
You had a great idea though.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

koko wrote:
> Thanks Jean B. I was hoping to avoid a cross town trip. I had to go to
> town this afternoon anyway and found some closer to home, only 50
> miles away. Yahoo!!
>
> koko


FIFTY miles! Oh, I see now why you wanted to avoid a shopping trip.

--
Jean B.

koko wrote:
>
> On Mon, 06 Jul 2009 18:08:54 -0600, Arri London >
> wrote:
>
> >
> >
> >koko wrote:
> >>
> >> I would really like to try my hand at making this bread. It's a
> >> Portuguese cheese bread.
> >> I've googled several recipes and they all call for the manioc starch,
> >> or to substitute tapioca flour.
> >> I'm hoping to find an acceptable substitute so I don't have to drive
> >> all over town looking for tapioca flour.
> >> Sooooo...I was thinking. Tapioca is used as a thickener, right? and
> >> tapioca flour, I would bet is pretty powdery, right? Powdery thickener
> >> hmmm I have white rice flour, a thickener, right? and powdery, right?
> >>
> >> So what do you think, would it work substituting white rice flour for
> >> the tapioca flour for the manioc starch. ;-)
> >>
> >> After I copied this recipe I found out that the cheese called for is
> >> more like a fresh mozzarella than a Parmesan
> >
> >
> >Tapioca flour is readily available in Asian grocers. If the tapioca from
> >the supermarket doesn't contain any other ingredients, then grind that
> >up.
> >Rice flour would work but don't know about the equivalent amounts
> >needed. And of course it wouldn't taste the same.
> >
> Thanks Arri. Luckily I found some closer to home and didn't have to
> make the cross town trip.
> You had a great idea though.
>
> koko



YW! The Asian shops might have manioc flour as well, but have never
looked for that. If you like tapioca as a pudding, you might like to try
the Vietnamese coloured tapioca bits. Tastes the same but looks nice for
a change.

koko wrote:
> I would really like to try my hand at making this bread. It's a
> Portuguese cheese bread.
> I've googled several recipes and they all call for the manioc starch,
> or to substitute tapioca flour.
> I'm hoping to find an acceptable substitute so I don't have to drive
> all over town looking for tapioca flour.
> Sooooo...I was thinking. Tapioca is used as a thickener, right? and
> tapioca flour, I would bet is pretty powdery, right? Powdery thickener
> hmmm I have white rice flour, a thickener, right? and powdery, right?
>
> So what do you think, would it work substituting white rice flour for
> the tapioca flour for the manioc starch. ;-)
>
> After I copied this recipe I found out that the cheese called for is
> more like a fresh mozzarella than a Parmesan
>
> Pão de Queijo
> Adapted from Recipezaar and Sonia-Portuguese
>
> 1 cup milk
> 1/2 cup water
> 1/2 cup vegetable oil
> 1 tsp salt
> 2 cups tapioca flour
> 2-3 eggs (I had a cracking accident and used 2 eggs, 1 yolk and some
> white)
> 2 cups Parmesan cheese, grated
>
> Preheat oven to 350F.
> In a medium-large sized pot bring milk, water, oil, and salt to a low
> boil. Remove from heat once boiling.
>
> Add in tapioca flour, stirring as fast as possible. Use a wooden
> spoon, not a whisk, as the dough will become very sticky. Let cool for
> about 10 minutes.
>
> Move dough to a large bowl and knead in eggs.
> # When eggs are kneaded in, add grated cheese and knead until dough is
> smooth. Note: If your cheese is coarsely grated, it will appear a bit
> lumpy.
> Once kneaded, form into balls about 2 inches wide and place on
> parchment paper coated (or greased) baking sheet. Note: you may want
> grease your hands with vegetable oil before trying to form dough
> balls.
> Bake for about 25 minutes or until rolls are golden brown.
> Serve warm! If you let them sit too long, reheat in the oven/toaster
> oven, the microwave will make them too gooey.
>
> Note: Next time I'm going to go 2 1/2 cups of cheese!
>
> I await your counsel.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/02

PS I saw tapioca flour in the Bob's Red Mill section at various
local supermarkets. I don't suppose you have any such sections in
YOUR local markets?

--
Jean B.

On Mon, 13 Jul 2009 10:44:36 -0400, "Jean B." > wrote:

>koko wrote:
>> I would really like to try my hand at making this bread. It's a
>> Portuguese cheese bread.
>> I've googled several recipes and they all call for the manioc starch,
>> or to substitute tapioca flour.
>> I'm hoping to find an acceptable substitute so I don't have to drive
>> all over town looking for tapioca flour.

snippage

>
>PS I saw tapioca flour in the Bob's Red Mill section at various
>local supermarkets. I don't suppose you have any such sections in
>YOUR local markets?

Thanks Jean B I found some the next day at Sprouts.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05