Thursday, September 13, 2007

Gluten-Free Cheese Balls

This was another dish that I made so my Coeliac's teacher could eat without intestinal problems: this food is a pretty quick and easy savory snack that has an interesting texture and pretty unimpeachable taste. The recipe that I used claims that these balls originate in Brazil and are called 'Pao de Quiejo'.
-In a saucepan on medium heat, heat 1/4 cup olive oil and 1 cup milk, stirring constantly with a wooden spoon, until it starts boiling-Remove from heat, add 1 1/4 cup gluten-free flour, mix and set aside for 5 minutes-Mix in 1 egg, 1/2 cup grated Parmesan, and whatever flavoring you would like: I used garlic salt, dried basil, and Korean pepper powderCook:
-Preheat oven to 375F/180C
-Separate the dough into 12 balls, place evenly on a sheet of baking paper on a pan-Bake for ~20 minutes, flip over (bottom should be browning), turn down heat a bit and then bake around 10 minutes more. Make sure to do the toothpick testTips:
-These are very sticky when raw! You may want to flour your hands ahead of time - I was able to spoon the balls out but it wasn't the most pleasant thing ever

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