“This Gluten Free Ham and Cheese Sandwich Balls recipe is actually a play on the Brazilian pao de queijo or “cheese bread.” Pao de queijo is a popular snack food in Brazil often sold by street vendors made of tapioca starch, cheese and eggs. The dough is shaped into little balls, baked, and consumed.
I Americanized these by adding some ham and mustard – just like a good old ham sandwich. I also took a shortcut by using Chebe bread mix as the dough – all I had to do was add some ingredients, roll into balls, bake and enjoy!” – Simply Gluten-Free
Recipe and photos by Simply Gluten-Free
- 1 package (7.5 ounce) Chebe Original Bread mix, or other savory variety
- 1 cup shredded sharp cheddar cheese (may use dairy free cheese)
- 3 Tbsp water
- 2 Tbsp grainy mustard
- 3 large eggs*, divided
- 2 Tbsp olive or vegetable oil
- 1 cup diced ham
- 1 tsp kosher or coarse salt
- 1 tsp dried onion
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Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
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In a large bowl, combine the bread mix, cheese, water, mustard, 2 eggs, oil and ham. Dump the mixture onto a clean work surface and knead until the dough is smooth.
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Divide the mixture into 20 equal sized balls. Place the balls on the prepared baking sheet.
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Whisk the remaining egg with 1 Tbsp water. Brush the balls with the egg mixture. Combine the salt and dried onion and sprinkle on top of the balls.
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Bake for 18 – 20 minutes or until golden brown. Serve immediately.
*For an egg-free version, use 6 Tbsp aquafaba (and omit the egg wash).
Recipe by Simply Gluten-Free
This recipe works great with Chēbē Original Bread Mix, but you may also try it with these Chēbē mixes:
