A week in the Galápagos Islands, part of Ecuador, was enough to understand that this is one of the most breathtaking places in the world, but not necessarily one of its great culinary destinations. Then came these buns.
They were served at breakfast, warm from the oven, with dough that was soft, slightly stretchy and tender. Later, they appeared again at the supermarket, and by then they had already become one of the best food discoveries of the trip.
Gluten-free cheese bun recipe
A quick search online, followed by a long conversation with a local resident, revealed that the buns are very similar to the Brazilian pão de queijo, the beloved gluten-free cheese rolls made with tapioca flour. They are studded with grated cheese that adds a delicate flavor, and their texture sits somewhere between sticky and elastic, very different from the classic wheat rolls familiar in Israel, and very, very good.
The difference between the Galápagos version from Ecuador and the Brazilian version lies mainly in the flour. In Brazil, the rolls are usually made with tapioca flour, a wonderful gluten-free flour. In Ecuador, they are made from yuca root, also gluten-free, with a flavor and texture that recalls a cross between potato and parsnip. The flour made from the root is similar in texture and taste to potato flour, which is the closest local substitute.
They are excellent for anyone who avoids gluten, but not only for them. Add some cheese, fresh vegetables and a good salad, and you have a simple, satisfying dinner with the flavors of Latin America.
Galápagos-style gluten-free cheese buns
Makes 30 small buns
Ingredients:
- 500 grams tapioca flour or potato flour
- 1/3 cup olive oil
- 1 cup milk
- 1 level teaspoon salt
- 2 large eggs
- 250 grams mozzarella or Parmesan cheese
Preparation:
- Place the milk, olive oil and salt in a medium saucepan and bring to a gentle boil
- Turn off the heat and add the flour. Stir immediately and vigorously with a wooden spoon until a lumpy dough forms
- Add the eggs and stir vigorously again until the dough becomes soft and sticky
- Grate the cheese into the dough using the fine side of a grater and mix well
- Heat the oven to 180 degrees Celsius
- With wet hands, form small balls from the soft dough and place them on a baking sheet lined with parchment paper. Wet hands are essential here
- Bake for 20-25 minutes, or until lightly golden. Eat the buns the same day. If not serving immediately, freeze them and reheat when needed