Brazilian cheesebread, or Pão de Queijo, originates from the region of Minas Gerais – Brazil, where the mother of our founder Priscilla first taught her the recipe for cheesebread. Minas Gerais is located in southestern Brazil and is well respected throughout the country for their cheese and other gastronomical creations. In Brazil people routinely eat pão de queijo for breakfast, lunch, afternoon tea, or dinner. They are best consumed warm right out of the oven, with a cup of hot coffee or your favorite drink.

Brazilian cheesebread are made with flour from the Cassava, often also called manioc or yuca, plant which makes them naturally gluten free (tasty too!). If you happen to have an intolerance to gluten, you may already be familiar with tapioca flour which is often used as a gluten free substitute for wheat flour.

Tapioca flour comes specifically from the dried root of the plant. The cassava root is rich in starch as well as nutrients such as calcium, phosphorous, and Vitamin C. It is cooked in a variety of way such as boiled, mashed, and even fried. It is a very traditional staple in many South American nations, such as Brazil.

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