While living in Brazil, we grew to LOVE a special little
round bread called
Pão de Queijo.
It is absolutely wonderful - a bit crunchy on the outside,
soft and chewy on the inside.
On occasion, I brought back the vital ingredient of
Pão de Quiejo - povilho - so I could make it
while in Canada.
Or we would bring back a ready to mix
package of magical ingredients.
After leaving Brazil it didn't seem necessary to continue
to try to keep either thing on hand
so - no more Pão de Queijo.
A bit over a week ago we were on our way back to Manitoba
from visiting my mom and our supporters and supporting churches
in Alberta.
We stopped in to visit our niece and nephew in Spruce Grove.
They suggested we stay for lunch and they would just
"scrounge something up"
for us all to eat.
Becky, our niece, decided to make that special bread
that they LOVE and can eat because it's gluten free
(they've recently discovered that there's a lot of
gluten intolerance in their little family)
while Leighton grilled up some homemade sausage.
Anyway, I asked Becky what the bread was.
She showed me the recipe from the internet that she used.
Pão de Queijo!
Of course, first there was the pronunciation lesson on how to
correctly say those words.
Then, awhile later, there was that special moment of
biting into the fresh little cheese bread.
WOW! Absolutely perfect.
We returned to Manitoba and I went on the hunt for
Tapioca Flour.
This was her key ingredient and seemed to work perfectly.
Hmmm.
It wasn't an easy hunt but yesterday I finally found it at the
Bulk Barn.
Today I did a bit of research.
Yes - tapioca flour (starch) is the exact same ingredient as
povilho
which is ground from manioc.
It's only taken me 26 years to discover this.
