How are our cheesebreads and pizza-base mix gluten and wheat free?

Our mixes are gluten and wheat free because the main ingredient is cassava flour.

What is cassava and where does it come from?

The Cassava root is also know as mandioca, macaxeira, aipim, yuca, manioc, maniok and tapioca.

The Cassava plant is believed to have originated in Brazil and is one of the 10 most important food plants and the most important starchy root of the tropics. This vegetable root ingredient is little known about here in Britain. This is a great root vegetable, which is unfortunately overlooked by many consumers, perhaps mostly because of the lack of product information at the point of sale.

In the UK the number of people with wheat intolerance and allergies is rising, and so the lighter nature of the Cassava starch is perfect for a balanced diet. It can make wholesome foods for the whole family.

We eat a great deal of naturally gluten free flours and starches in Brazil, as they are so readily available to us over there. They can be made from the cassava root, corn, potatoes and arrowroot, but my favourite by far are the foods made from cassava and corn. We use them to make stews, breads, cakes, and biscuits. The lightly roasted cassava called ‘farofa’ is served with barbecued meats or combined with rice and bean dishes. Boiled cassava is also made into puddings, cakes and breads, or deep-fried after boiling in salted water to be eaten as a snack or side dish much like potato chips.

Cassava is a good source of carbohydrate; it has significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g), but is poor in protein and other nutrients.

What does it look like?

The root is long with a firm; milky white flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside, which can be peeled very easily despite the appearances.

Where can I find cassava?

A couple of major supermarkets are really trying to offer a more unusual selection of exotic vegetables and roots like the cassava, perhaps to widen their offerings, but they fall somewhat short with information about the product and what consumers can do with it, which is something of a missed opportunity, in my opinion. In Asian and West Caribbean shops you will be able to find the cassava root, but always check that the root its very firm with no soft parts - ask for a piece from the end of the root to be cut off so you can see the milky white flesh. If it looks dry and with mouldy spots it’s not good to cook so don't buy that one. And don’t worry - shop keepers who sell these types of roots are usually quite happy to oblige when asked for a piece of the root to be chopped off to be checked for quality.

How can I eat my cheesebreads?

You can eat Pão de Queijos on their own as a savoury snack, or with butter, cream cheese or jam. In Brazil they are usually enjoyed whilst still warm from the oven as a snack with coffee, tea, juice, wine, beer or with meals.

What is the shelf life?

The speciality cheesebreads mix has shelf life of 12 months after the production date.

Can I use a mixer to prepare them?

Yes, place all the ingredients inside the mixer and start to mix with the lower setting in mixer.

How many cheesebreads would I be able to make from a 250g mix?

Our cheesebread dough rises quite a bit, so you’ll be able to make between 26-30 snack breads.

Can I freeze the cheesebreads?

Yes, shape as desired and follow the instructions in the pack on how to freeze. Bake direct from frozen when required.

Can I make larger buns with the mix?

Yes, you can indeed make large buns for sandwiches, for example, but they will require more baking time.

Can I microwave them?

No. Do not microwave your Pão de Queijos. Only use a microwave for a gentle re-heat after being baked as described on the packaging.

Can the cheesebreads be re-heated after being baked?

Yes. You can use the microwave to gently re-heat them, but on low power for 5 to 10 seconds depending the strength of your machine.  You can also keep them warm under light after baking.

Is this product only for Coeliacs?

No, most definitely not! Anyone can eat Pão de Queijos; they are absolutely delicious eaten as a snack or as an alternative to bread.