37+ Delicious Gluten-Free Brazilian Dishes You Can Make at Home

Brazil is known for its vibrant and diverse culinary landscape, with each region offering unique flavors and ingredients that make Brazilian food truly one-of-a-kind.

From savory dishes like feijão tropeiro (beans with cassava flour) to sweet treats such as quindim (coconut custard), Brazilian cuisine has something to offer everyone.

But if you’re living a gluten-free lifestyle, it might seem like you have to miss out on some of the country’s most beloved dishes. However, that’s not the case!

In this article, we’ve gathered over 37 gluten-free Brazilian recipes that allow you to enjoy the full richness and diversity of Brazil’s food scene without compromising on taste or texture.

From comforting stews and hearty mains to refreshing salads and decadent desserts, there’s a gluten-free Brazilian recipe here for every occasion.

37+ Delicious Gluten-Free Brazilian Dishes You Can Make at Home

Brazilian cuisine is not only delicious but also incredibly versatile, with many traditional dishes that naturally cater to a gluten-free diet.

The recipes we’ve shared allow you to enjoy the flavors of Brazil, from savory meals packed with spices and fresh ingredients to delightful desserts that provide a sweet ending to any meal.

With over 37 gluten-free Brazilian recipes at your fingertips, you can now explore the rich culinary heritage of Brazil without any worries about gluten.

So, get ready to bring the vibrant tastes of Brazil into your kitchen and indulge in these gluten-free dishes that are sure to impress.

Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo is a beloved Brazilian snack made from tapioca flour and cheese.

It’s naturally gluten-free and perfect for those with dietary restrictions.

Crispy on the outside, soft and gooey on the inside, these cheesy delights are easy to make and will surely be a hit at any gathering.

Ingredients:

• 2 cups of tapioca flour
• 1 ½ cups of grated Parmesan cheese
• 1 cup of shredded mozzarella cheese
• 1 cup of milk
• ½ cup of unsalted butter
• 1 teaspoon of salt
• 2 eggs

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. In a saucepan, heat the milk, butter, and salt until the butter melts and the mixture is warm, not boiling.
3. Gradually add the tapioca flour to the milk mixture, stirring constantly to avoid lumps. Continue mixing until the dough thickens.
4. Remove from heat and let it cool for about 5 minutes.
5. Add the eggs to the dough one at a time, mixing until smooth. Then, fold in the mozzarella and Parmesan cheese.
6. Spoon the mixture into the prepared muffin tin, filling each cup nearly to the top.
7. Bake for 20-25 minutes, or until golden brown and puffed up.
8. Let them cool slightly before serving.

Pão de Queijo is a simple and satisfying treat that’s perfect for breakfast, a snack, or as a side at any meal.

The cheesy goodness and soft texture will leave you craving more.

Plus, it’s naturally gluten-free, so it can be enjoyed by anyone following a gluten-free diet without compromise.

Moqueca Baiana (Brazilian Fish Stew)

Moqueca Baiana is a flavorful and aromatic Brazilian fish stew that originates from the Bahia region.

It combines fresh fish, coconut milk, and a variety of spices to create a dish that’s both comforting and vibrant.

This gluten-free dish is often served with rice and provides a rich, savory flavor with every bite.

Ingredients:

• 2 lbs white fish fillets (like cod or snapper)
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tablespoon palm oil (optional)
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Start by marinating the fish fillets with lime juice, cumin, paprika, salt, and pepper. Let it sit for about 30 minutes.
2. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened and fragrant.
3. Add the chopped tomatoes and cook for another 5 minutes until they break down slightly.
4. Pour in the coconut milk and palm oil (if using), and bring to a simmer.
5. Add the marinated fish fillets to the pot and cook for about 10-15 minutes, or until the fish is cooked through and flakes easily.
6. Adjust seasoning with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

Moqueca Baiana is a dish that captures the essence of Brazilian flavors with its bold combination of spices and creamy coconut milk.

It’s a perfect dish to enjoy during any season and pairs wonderfully with white rice to soak up all the delicious sauce.

Its gluten-free nature makes it an excellent option for anyone looking for a nourishing and flavorful meal.

Brigadeiro (Brazilian Chocolate Truffles)

Brigadeiro is the quintessential Brazilian dessert, beloved for its rich chocolate flavor and smooth, fudgy texture.

Made with just three ingredients, it’s a simple yet indulgent treat that is naturally gluten-free.

These truffles are often served at celebrations like birthdays but can be enjoyed year-round.

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter
• Chocolate sprinkles (for rolling)

Instructions:

1. In a saucepan, combine the sweetened condensed milk, cocoa powder, and butter. Heat over medium-low heat.
2. Stir the mixture constantly as it cooks, making sure it doesn’t burn. Continue cooking until the mixture thickens and begins to pull away from the sides of the pan (about 10 minutes).
3. Once thickened, remove from heat and let it cool for a few minutes.
4. Once cool enough to handle, grease your hands with a little butter and shape the mixture into small balls, about 1 inch in diameter.
5. Roll the balls in chocolate sprinkles to coat them evenly.
6. Place the Brigadeiros on a parchment-lined tray and refrigerate for about 30 minutes before serving.

Brigadeiro is a simple but decadently delicious treat. Its smooth, creamy texture and rich chocolate flavor make it an irresistible dessert that’s perfect for any occasion.

Plus, it’s naturally gluten-free, so everyone can indulge in this classic Brazilian sweet without worry.

These truffles are a true crowd-pleaser, leaving guests satisfied and asking for more!

Bolo de Rolo (Brazilian Guava Cake)

Bolo de Rolo is a traditional Brazilian cake made with a thin, delicate sponge and a sweet, tangy guava paste filling.

This dessert has become a symbol of Brazilian cuisine, particularly in the state of Pernambuco.

It’s naturally gluten-free and offers a unique and delightful flavor combination that’s perfect for anyone with dietary restrictions.

Ingredients:

• 4 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup cornstarch
• 1 teaspoon baking powder
• ½ cup guava paste, softened and cut into small pieces
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, beat the eggs and sugar together until fluffy and pale. Add the vanilla extract and mix.
3. Sift the cornstarch and baking powder together, then fold it into the egg mixture, being careful not to deflate the batter.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
6. While the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar.
7. Once the cake is done, remove it from the oven and immediately flip it onto the prepared towel. Gently peel off the parchment paper.
8. Spread the softened guava paste evenly over the cake, leaving a small border.
9. Carefully roll the cake up from one end to the other using the towel to help, forming a log shape.
10. Let it cool completely before dusting with powdered sugar and slicing.

Bolo de Rolo is a delightful treat that combines the sweetness of guava with the lightness of the sponge cake.

The rolling technique gives it a beautiful presentation, and its gluten-free nature makes it perfect for those avoiding gluten.

This cake is ideal for special occasions, but also delicious enough for an everyday treat.

Acarajé (Brazilian Fried Bean Fritters)

Acarajé is a traditional Brazilian street food from the northeastern state of Bahia.

These deep-fried fritters are made from black-eyed peas and served with a variety of fillings, including shrimp and spicy sauces.

Naturally gluten-free, Acarajé offers a rich and savory flavor that’s crispy on the outside and soft on the inside.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 1 small onion, chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Palm oil for frying
• Cooked shrimp (optional)
• Spicy pepper sauce (optional)

Instructions:

1. Drain and rinse the soaked black-eyed peas. Remove the skins by gently rubbing them between your hands, then rinse the peas thoroughly to remove any remaining skins.
2. In a food processor or blender, pulse the peas with the chopped onion, salt, pepper, cumin, and garlic powder until the mixture forms a smooth paste.
3. Heat palm oil in a large pot or deep fryer to 350°F (175°C).
4. Use wet hands to form small, round patties from the pea mixture. Carefully drop the patties into the hot oil and fry for about 4-5 minutes on each side or until golden brown and crispy.
5. Remove the fritters from the oil and drain on paper towels.
6. Serve hot, with optional fillings of cooked shrimp and spicy pepper sauce.

Acarajé is a savory treat that is both satisfying and flavorful. The crispy exterior gives way to a soft, bean-based interior, making it a perfect snack or appetizer. Whether served with shrimp or enjoyed on its own,

Acarajé is a delicious, gluten-free option that will transport your taste buds straight to the streets of Brazil.

Farofa de Banana (Brazilian Banana Farofa)

Farofa is a classic Brazilian side dish made from toasted cassava flour, often served with meats, beans, or rice.

This gluten-free version incorporates sweet bananas to add a lovely balance of sweetness to the dish.

It’s an easy and flavorful way to enhance any meal with a touch of Brazilian flair.

Ingredients:

• 2 tablespoons butter
• 2 ripe bananas, peeled and sliced
• 1 cup cassava flour (also called manioc flour)
• 1 tablespoon olive oil
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the butter over medium heat and sauté the banana slices until they are golden brown and softened, about 3-4 minutes.
2. Add the cassava flour to the skillet and stir to combine. Continue to cook for another 5-7 minutes, stirring frequently, until the flour is lightly toasted and fragrant.
3. Add the olive oil and season with salt to taste. Stir well to ensure the flavors are evenly distributed.
4. Garnish with fresh parsley and serve alongside grilled meats, rice, or beans.

Farofa de Banana is a delightful and versatile dish that adds sweetness and texture to any meal.

Its balance of rich flavors and crunch from the toasted cassava flour makes it a perfect complement to savory dishes.

This gluten-free recipe is an excellent choice for anyone looking to experience a true Brazilian side dish that’s both flavorful and satisfying.

Torta de Limão (Brazilian Key Lime Pie)

Torta de Limão is a Brazilian twist on the classic key lime pie. With a tangy lime filling and a smooth, creamy texture, it’s a refreshing dessert that’s perfect for any occasion.

This version uses gluten-free ingredients, ensuring that everyone can enjoy it, regardless of dietary restrictions.

Ingredients:

• 2 cups gluten-free graham cracker crumbs (or gluten-free cookies)
• ½ cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• ½ cup freshly squeezed lime juice
• 3 large egg yolks
• 1 teaspoon lime zest
• Whipped cream for topping

Instructions:

1. Preheat your oven to 350°F (175°C). In a bowl, combine the gluten-free graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the mixture holds together when pressed.
2. Press the crumb mixture into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. In a mixing bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, and lime zest until smooth.
4. Pour the lime filling into the cooled crust and bake for 15-20 minutes, or until the filling is set.
5. Allow the pie to cool completely, then refrigerate for at least 2 hours to firm up.
6. Before serving, top with freshly whipped cream and a sprinkle of lime zest for garnish.

Torta de Limão offers the perfect balance of tartness from the lime and sweetness from the condensed milk. The gluten-free crust adds a delightful crunch to the creamy filling, making it a delicious dessert that’s both refreshing and satisfying.

Whether for a special occasion or a simple treat, this Brazilian dessert is sure to impress.

Escondidinho de Carne (Brazilian Shepherd’s Pie)

Escondidinho de Carne is a traditional Brazilian dish that’s similar to shepherd’s pie. It features a savory beef filling topped with a layer of creamy mashed potatoes.

The dish is naturally gluten-free, offering a comforting and hearty meal perfect for lunch or dinner.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• ½ cup beef broth
• 1 teaspoon paprika
• Salt and pepper to taste
• 3 large potatoes, peeled and chopped
• 4 tablespoons butter
• ½ cup milk
• 1 cup shredded mozzarella cheese (optional)

Instructions:

1. Begin by boiling the potatoes in a large pot of salted water until tender, about 15 minutes. Drain the water and mash the potatoes with butter and milk until smooth. Set aside.
2. In a large skillet, sauté the chopped onion and garlic in a bit of oil until softened. Add the ground beef and cook until browned.
3. Stir in the diced tomatoes, beef broth, paprika, salt, and pepper. Simmer for 10 minutes, allowing the flavors to blend and the sauce to reduce.
4. Preheat your oven to 375°F (190°C). In a baking dish, layer the beef mixture on the bottom. Spread the mashed potatoes on top, smoothing it out evenly.
5. If desired, sprinkle the top with shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the top is golden brown and the cheese is melted.
7. Allow it to cool slightly before serving.

Escondidinho de Carne is the ultimate comfort food, with its rich and savory beef filling and creamy mashed potato topping.

It’s a hearty and satisfying dish that is naturally gluten-free and perfect for any meal.

This Brazilian recipe brings a unique twist to the traditional shepherd’s pie, making it a delicious option for your next dinner.

Cuscuz Paulista (Brazilian Savory Cornmeal Casserole)

Cuscuz Paulista is a savory Brazilian casserole made with cornmeal, vegetables, and seafood or chicken.

It’s a beloved dish in São Paulo, where it’s often served during special gatherings and celebrations.

This gluten-free recipe is hearty, flavorful, and a great way to enjoy the comforting taste of Brazilian cuisine.

Ingredients:

• 2 cups cornmeal (fine or medium grind)
• 4 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 cup cooked shredded chicken or seafood (optional)
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat and sauté the onion, bell pepper, garlic, and tomatoes until softened, about 5-7 minutes.
2. Add the paprika, salt, and pepper, and stir in the chicken or vegetable broth. Bring the mixture to a simmer.
3. Gradually add the cornmeal to the pot, stirring constantly to prevent lumps. Cook, stirring frequently, for about 10 minutes, or until the mixture thickens and the cornmeal is fully cooked.
4. Fold in the cooked chicken or seafood (if using), mixing well.
5. Transfer the mixture into a greased mold or bowl and press it down to compact the casserole. Let it cool for a few minutes, then invert onto a serving plate.
6. Garnish with fresh parsley and serve hot.

Cuscuz Paulista is a versatile and satisfying dish, perfect for lunch or dinner.

The savory flavors from the vegetables and the option to add chicken or seafood make it a complete meal.

The cornmeal base gives it a delightful texture, and its gluten-free nature makes it an excellent choice for anyone avoiding gluten while still craving a hearty, flavorful meal.

Feijão Tropeiro (Brazilian Tropeiro Beans)

Feijão Tropeiro is a classic Brazilian dish made with beans, cassava flour (also known as manioc flour), bacon, and sausage.

It’s a hearty and satisfying dish that’s typically served as a main course or side dish during festive occasions.

Naturally gluten-free, Feijão Tropeiro offers a rich combination of savory flavors and textures that will leave you wanting more.

Ingredients:

• 2 cups cooked black beans (or pinto beans)
• 4 oz bacon, chopped
• 2 sausages (such as linguiça or chorizo), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup cassava flour (manioc flour)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 hard-boiled eggs, chopped
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the bacon and sausages and cook until the bacon is crispy and the sausages are browned.
2. Add the chopped onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
3. Stir in the cooked beans and soy sauce (or tamari), and cook for another 5 minutes, allowing the flavors to meld.
4. Slowly add the cassava flour, stirring constantly to combine it with the bean mixture. Continue to cook for 10-15 minutes, until the mixture is heated through and the cassava flour has absorbed the flavors.
5. Remove from heat and gently fold in the chopped hard-boiled eggs.
6. Garnish with fresh parsley and serve hot.

Feijão Tropeiro is a flavorful and filling dish that brings together the savory richness of beans, bacon, and sausage with the comforting texture of cassava flour.

It’s the perfect gluten-free meal for any occasion, offering a hearty and satisfying combination of protein and starch.

Whether served on its own or alongside other dishes, Feijão Tropeiro is sure to be a crowd-pleaser.

Quindim (Brazilian Coconut Flan)

Quindim is a delicious Brazilian coconut custard dessert made with coconut, sugar, and egg yolks.

This vibrant yellow treat is rich, creamy, and packed with coconut flavor.

It’s naturally gluten-free and makes for a perfect end to any meal. Its smooth texture and sweet taste will delight anyone with a sweet tooth.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• 1 cup sugar
• 6 large egg yolks
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• 2 tablespoons all-purpose gluten-free flour (optional for slightly firmer texture)
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease individual custard cups or a larger baking dish with butter.
2. In a large bowl, whisk together the egg yolks, sugar, coconut milk, and melted butter until smooth.
3. Stir in the shredded coconut, vanilla extract, and a pinch of salt. If using gluten-free flour, add it at this point.
4. Pour the mixture into the prepared custard cups or baking dish.
5. Place the cups or dish in a larger pan and add hot water to the outer pan to create a water bath. The water should come halfway up the sides of the custard cups.
6. Bake for 30-40 minutes, or until the custard is set and slightly golden on top.
7. Let the quindim cool before serving. For best results, refrigerate for a few hours before serving.

Quindim is a delicious and sweet dessert that is a true representation of Brazilian flavors.

With its rich coconut taste and silky smooth texture, it’s a great gluten-free dessert option for anyone looking for a tropical treat.

Quindim is not only easy to make but also a stunning addition to any dessert table.

Caldo Verde (Brazilian Kale Soup)

Caldo Verde is a traditional Brazilian soup made with potatoes, kale, and sausage.

It’s a comforting and healthy dish that’s naturally gluten-free and packed with flavor.

Originating in the northern region of Portugal, it has become popular throughout Brazil due to its hearty and satisfying nature.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 bunch kale, stems removed and chopped
• 2 sausages (such as chorizo or linguiça), sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Mash the potatoes slightly with a potato masher to thicken the soup.
4. In a separate skillet, cook the sausages until browned. Add the sausages to the pot with the mashed potatoes and stir well.
5. Add the chopped kale to the pot and cook for another 5-7 minutes, or until the kale is tender.
6. Season the soup with salt and pepper to taste and garnish with fresh parsley before serving.

Caldo Verde is the perfect comfort food, especially during colder months.

It’s a hearty soup with earthy potatoes, savory sausage, and nutritious kale, making it a filling and wholesome meal.

Naturally gluten-free, it’s a great choice for those with dietary restrictions while still offering all the satisfying flavors of traditional Brazilian cuisine.

Bolo de Fubá (Brazilian Cornmeal Cake)

Bolo de Fubá is a classic Brazilian cake made with cornmeal, offering a deliciously moist texture and a sweet, comforting flavor.

This gluten-free cake is perfect for breakfast, afternoon tea, or dessert, and its simple ingredients make it easy to prepare for any occasion.

Ingredients:

• 2 cups cornmeal (fine or medium grind)
• 1 cup sugar
• 1 ½ cups milk
• 3 large eggs
• ½ cup unsalted butter, melted
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• A pinch of salt
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (use gluten-free flour for greasing if needed).
2. In a large bowl, whisk together the cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Bolo de Fubá is a light, moist, and subtly sweet cake that’s perfect for any time of day.

The cornmeal gives it a unique texture and a subtle flavor that pairs beautifully with a cup of coffee or tea.

This gluten-free treat is sure to become a favorite for those seeking a simple yet delicious Brazilian dessert.

Moqueca de Camarão (Brazilian Shrimp Stew)

Moqueca de Camarão is a flavorful Brazilian shrimp stew from the Bahia region.

It’s made with shrimp, coconut milk, and a variety of spices, giving it a rich, aromatic taste.

This dish is naturally gluten-free and can be served with rice for a filling and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 tablespoons palm oil (optional, but adds authentic flavor)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet or pot, heat the olive oil and palm oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
2. Stir in the chopped tomatoes, paprika, and cumin. Cook for an additional 3-4 minutes, allowing the tomatoes to release their juices.
3. Add the coconut milk and lime juice to the pot, bringing the mixture to a simmer.
4. Once the coconut milk is heated through, add the shrimp. Cook for about 5-7 minutes, or until the shrimp turns pink and are cooked through.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Moqueca de Camarão is a savory and aromatic dish that perfectly combines the creaminess of coconut milk with the richness of shrimp and spices.

The addition of lime juice gives the stew a zesty kick, while the coconut milk adds a smooth, comforting texture.

Serve it with rice for a satisfying meal that’s both filling and naturally gluten-free.

Pudim de Leite Condensado (Brazilian Flan)

Pudim de Leite Condensado is a popular Brazilian dessert that is creamy, caramelized, and utterly delicious.

Made with sweetened condensed milk, eggs, and vanilla, it’s a simple and satisfying treat.

This gluten-free flan is easy to prepare and will leave you craving more.

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 2 cans of whole milk (use the same can as the condensed milk for measurement)
• 3 large eggs
• 1 cup sugar (for the caramel)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or flan mold with a little butter.
2. In a small saucepan, heat the sugar over medium heat until it melts and turns a golden brown. Carefully pour the hot caramel into the prepared mold, swirling to coat the bottom evenly. Set aside to cool.
3. In a large bowl, whisk together the sweetened condensed milk, whole milk, eggs, vanilla extract, and a pinch of salt until smooth and combined.
4. Pour the milk and egg mixture into the caramel-lined mold.
5. Place the mold in a larger baking pan and add hot water to the outer pan to create a water bath. The water should come halfway up the sides of the mold.
6. Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
7. Allow the pudim to cool to room temperature, then refrigerate for at least 4 hours before inverting onto a serving plate.

Pudim de Leite Condensado is a decadent, melt-in-your-mouth dessert with the perfect balance of sweetness and creaminess.

The caramelized top adds a delightful contrast to the smooth custard.

This simple, gluten-free dessert is sure to impress guests and is a great way to end any meal with a touch of Brazilian flair.

Cocada (Brazilian Coconut Candy)

Cocada is a traditional Brazilian coconut candy made from shredded coconut, sugar, and condensed milk.

It’s chewy, sweet, and packed with coconut flavor.

This gluten-free treat is perfect for parties, holiday gatherings, or simply as a sweet snack.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1 can (14 oz) sweetened condensed milk
• 1 cup sugar
• 1 tablespoon butter
• A pinch of salt
• 1 teaspoon vanilla extract

Instructions:

1. In a large saucepan, combine the shredded coconut, condensed milk, sugar, and butter. Stir over medium heat until the mixture is smooth and the sugar is dissolved.
2. Continue to cook the mixture, stirring constantly, for 10-15 minutes, until it thickens and begins to pull away from the sides of the pan.
3. Add the vanilla extract and a pinch of salt, then stir to combine.
4. Remove the mixture from heat and allow it to cool slightly. Scoop spoonfuls of the mixture onto a baking sheet lined with parchment paper, shaping them into small mounds.
5. Let the cocada cool completely before serving. If desired, you can refrigerate them to set quicker.

Cocada is a simple yet indulgent candy that showcases the natural sweetness of coconut.

It’s a great gluten-free dessert option that can be made in a variety of shapes, from bars to small bites, and it’s sure to be a hit at any gathering.

The coconut’s chewy texture combined with the rich sweetness of condensed milk makes for an irresistible treat.

Salada de Frutas (Brazilian Fruit Salad)

Salada de Frutas is a refreshing Brazilian fruit salad made with an array of tropical fruits.

It’s a light, healthy, and naturally gluten-free dish that’s perfect for hot days or as a refreshing side to any meal.

This salad can be customized based on the fruits you have available, making it an adaptable and vibrant dish.

Ingredients:

• 1 mango, peeled and diced
• 1 papaya, peeled and diced
• 1 banana, sliced
• 1 apple, chopped
• 1 orange, peeled and segmented
• 1 cup grapes, halved
• 1 tablespoon honey or agave syrup
• Juice of 1 lime
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare all the fruits by peeling, chopping, and slicing them into bite-sized pieces. Place them in a large mixing bowl.
2. In a small bowl, whisk together the honey or agave syrup with the lime juice to create a dressing.
3. Drizzle the dressing over the fruit and toss gently to combine.
4. Garnish with fresh mint leaves if desired.
5. Serve immediately, or refrigerate for 30 minutes to chill before serving.

Salada de Frutas is a vibrant, refreshing salad that highlights the flavors of Brazil’s tropical fruits.

The tangy lime dressing adds a bright, zesty contrast to the sweetness of the fruit, making it a delicious and healthy dessert or side dish.

This gluten-free salad is perfect for warm weather and can be served as a light treat or a refreshing addition to any meal.

Beijinho (Brazilian Coconut Truffles)

Beijinho, or “little kiss,” is a Brazilian coconut truffle made with condensed milk and shredded coconut. These sweet treats are often served at parties and special occasions.

They are similar to the well-known Brazilian brigadeiro but with coconut instead of chocolate. Beijinho is naturally gluten-free and irresistibly sweet!

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 2 cups shredded unsweetened coconut
• 1 tablespoon butter
• ½ teaspoon vanilla extract
• Extra shredded coconut for rolling
• Cloves for decoration (optional)

Instructions:

1. In a saucepan, combine the sweetened condensed milk, butter, and vanilla extract. Cook over medium heat, stirring constantly, for about 10 minutes, or until the mixture thickens and begins to pull away from the sides of the pan.
2. Add 1 cup of the shredded coconut to the mixture and stir to combine. Continue cooking for another 2-3 minutes.
3. Remove the mixture from heat and allow it to cool slightly. Once it is cool enough to handle, grease your hands with a little butter and shape the mixture into small balls.
4. Roll each ball in the remaining shredded coconut to coat it evenly.
5. For a decorative touch, insert a clove into the top of each truffle (optional).
6. Let the beijinhos cool completely before serving.

Beijinho is a deliciously sweet, chewy coconut truffle that is a favorite treat in Brazil.

The combination of sweetened condensed milk and coconut creates a smooth and creamy texture, while the shredded coconut coating adds a delightful bite.

These gluten-free truffles are perfect for any special occasion or as a fun treat for guests. With their rich coconut flavor, beijinho is sure to be a crowd-pleaser.

Arroz de Coco (Brazilian Coconut Rice)

Arroz de Coco is a flavorful Brazilian rice dish cooked with coconut milk, offering a fragrant and creamy accompaniment to a variety of meals.

It’s naturally gluten-free and pairs wonderfully with grilled meats, seafood, or even vegetarian dishes.

The coconut adds a subtle sweetness, making this rice a unique and delightful side dish.

Ingredients:

• 2 cups white rice, rinsed
• 1 can (14 oz) coconut milk
• 1 ½ cups water
• 2 tablespoons olive oil or butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt (or to taste)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.
2. Add the rinsed rice to the pot and stir for a minute to coat the rice in the oil and onion mixture.
3. Pour in the coconut milk, water, and salt. Stir to combine, and bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
5. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro if desired before serving.

Arroz de Coco is a simple yet aromatic dish that adds a tropical twist to your meal.

The coconut milk creates a rich and creamy texture, while the savory onion and garlic balance the sweetness of the coconut.

It’s the perfect gluten-free side dish to complement any Brazilian-inspired meal, and it’s sure to become a favorite at your table.

Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo is a beloved Brazilian snack made from tapioca flour and cheese.

These little cheese puffs are crispy on the outside and soft and chewy on the inside, making them the perfect gluten-free treat.

They are often served as a snack or breakfast item and are loved for their rich, cheesy flavor.

Ingredients:

• 2 cups tapioca flour (also known as tapioca starch)
• 1 ½ cups grated Parmesan cheese
• 1 cup grated mozzarella cheese
• 1 cup milk
• ½ cup butter
• 1 teaspoon salt
• 1 egg
• ¼ teaspoon baking powder (optional, for extra fluffiness)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners.
2. In a medium saucepan, heat the milk and butter over medium heat until the butter melts and the mixture begins to simmer. Remove from heat.
3. In a large bowl, combine the tapioca flour, grated Parmesan cheese, mozzarella cheese, salt, and baking powder (if using).
4. Gradually pour the hot milk and butter mixture into the dry ingredients, stirring constantly to combine. Let the mixture cool for a few minutes.
5. Once cooled, add the egg and mix until smooth and well incorporated.
6. Spoon the batter into the muffin tin, filling each cup nearly to the top.
7. Bake for 15-20 minutes, or until the cheese breads are puffed up and golden brown on top.
8. Allow the Pão de Queijo to cool for a few minutes before serving warm.

Pão de Queijo is a deliciously chewy and cheesy treat that is naturally gluten-free.

These bite-sized bread puffs are perfect for breakfast, as a snack, or as an appetizer.

The combination of Parmesan and mozzarella cheese gives them a savory richness, while the tapioca flour ensures that they have the perfect chewy texture.

These little bites of heaven are sure to be a hit at any gathering.

Carne de Sol com Macaxeira (Brazilian Sun-Dried Beef with Cassava)

Carne de Sol com Macaxeira is a traditional Brazilian dish made with sun-dried beef and boiled cassava (yuca).

This hearty meal is rich in flavor and naturally gluten-free.

The beef is salty and savory, and the cassava adds a satisfying starch to balance the dish. It’s a classic combination often enjoyed in the northeastern region of Brazil.

Ingredients:

• 1 lb carne de sol (sun-dried beef), or substitute with salted beef or brisket
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups cassava (yuca), peeled and cut into chunks
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. If using carne de sol, soak the beef in water for a few hours to remove excess salt. Then, cut it into small cubes or strips.
2. In a large pot, bring water to a boil and add the cassava. Cook for about 20 minutes, or until the cassava is soft and tender.
3. Drain the cassava and mash it with butter, salt, and pepper until smooth and creamy.
4. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent.
5. Add the carne de sol (or salted beef) to the skillet and cook for about 10 minutes, or until the beef is browned and crispy.
6. Serve the carne de sol over the mashed cassava, garnished with fresh parsley.

Carne de Sol com Macaxeira is a hearty and satisfying meal that combines the rich, salty flavor of sun-dried beef with the smooth and creamy texture of mashed cassava.

This gluten-free dish is a true representation of Brazilian comfort food, and it’s perfect for family gatherings or a festive meal.

The combination of beef and cassava makes it both filling and flavorful, making it an unforgettable dish.

Feijão Tropeiro (Brazilian Tropeiro Beans)

Feijão Tropeiro is a hearty Brazilian dish made with beans, bacon, sausage, eggs, and cassava flour.

It’s a beloved dish in Minas Gerais and is often served alongside rice.

Packed with flavors from smoky meats, beans, and a touch of cassava flour, this dish is naturally gluten-free and perfect for a filling meal.

Ingredients:

• 2 cups cooked black beans (or any preferred beans)
• 4 oz bacon, diced
• 2 sausages, sliced (preferably Brazilian linguiça, or use chorizo)
• 2 eggs, scrambled
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ½ cup cassava flour (farinha de mandioca)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced bacon and sausage slices, cooking until the bacon is crispy and the sausage is browned, about 5-7 minutes.
2. Add the chopped onion and minced garlic to the skillet, cooking for an additional 3 minutes, or until softened.
3. Stir in the cooked beans and mix well. Let the beans cook for another 5 minutes to absorb the flavors.
4. In a separate pan, scramble the eggs and then add them to the skillet with the beans and meats.
5. Gradually sprinkle in the cassava flour, stirring until it is well incorporated. Cook for a few more minutes, allowing the flour to absorb the moisture and create a slightly toasted texture.
6. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Feijão Tropeiro is a flavorful, filling dish that combines smoky meats, creamy beans, and a crispy cassava flour finish.

This gluten-free recipe is perfect for those seeking a hearty and traditional Brazilian meal.

It’s an ideal dish for lunch or dinner, especially when paired with rice and a cold drink.

Caldo Verde (Brazilian Green Soup)

Caldo Verde is a comforting Brazilian soup made with kale, potatoes, and sausage.

This traditional dish from the northeastern region of Brazil is hearty and warming, with a balance of flavors from the smoky sausage and savory broth.

It’s naturally gluten-free and perfect for chilly evenings.

Ingredients:

• 4 large potatoes, peeled and sliced thinly
• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb kale, shredded into strips
• 2 chorizo sausages (or Brazilian linguiça), sliced
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant, about 3 minutes.
2. Add the sliced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
3. Once the potatoes are cooked, use a potato masher to mash them slightly in the pot, creating a creamy base for the soup.
4. Add the sliced sausages and shredded kale to the pot. Stir to combine and cook for an additional 5-7 minutes, until the kale is tender and the sausages are heated through.
5. Season with salt and pepper to taste and serve warm.

Caldo Verde is a comforting, nourishing soup that combines the rich flavors of sausage with the fresh greens of kale and creamy potatoes.

The texture of the soup is smooth, with a slight chunkiness from the potatoes, while the sausage adds a savory and smoky depth.

It’s a great gluten-free option for a cozy, satisfying meal.

Mousse de Maracujá (Passion Fruit Mousse)

Mousse de Maracujá is a refreshing Brazilian dessert made with passion fruit, condensed milk, and heavy cream.

This mousse is light, creamy, and has a tangy flavor from the passion fruit, making it a perfect gluten-free treat for hot weather or special occasions.

Ingredients:

• 1 cup passion fruit pulp (fresh or frozen)
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 2 tablespoons sugar (optional, depending on the sweetness of the passion fruit)
• Fresh passion fruit seeds for garnish (optional)

Instructions:

1. In a blender, combine the passion fruit pulp and sweetened condensed milk. Blend until smooth.
2. In a separate bowl, beat the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the passion fruit mixture until well combined.
4. Add sugar if needed, depending on the sweetness of the fruit. Taste and adjust if necessary.
5. Pour the mousse into serving glasses or bowls and refrigerate for at least 4 hours, or until set.
6. Garnish with fresh passion fruit seeds before serving.

Mousse de Maracujá is a delightful dessert with a perfect balance of sweet and tangy flavors.

The creamy texture, coupled with the refreshing taste of passion fruit, makes this gluten-free mousse an irresistible treat.

It’s light enough for a summer evening but indulgent enough to serve at special occasions or dinner parties.

Baião de Dois (Brazilian Rice and Beans)

Baião de Dois is a classic Brazilian dish from the northeast, combining rice, beans, and a variety of savory ingredients like cheese, bacon, and sausage.

It’s a comforting and hearty meal that’s naturally gluten-free and often served with grilled meats or vegetables. This dish is flavorful, filling, and perfect for any occasion.

Ingredients:

• 2 cups cooked white rice
• 1 ½ cups cooked black beans (or any type of beans)
• 4 oz bacon, diced
• 2 sausages, sliced (linguiça or chorizo works well)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup cubed queijo coalho (Brazilian cheese, or substitute with feta or mozzarella)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the bacon and sausage slices, cooking until they are crispy and browned.
2. Add the chopped onion and minced garlic, cooking until softened, about 3 minutes.
3. Stir in the cooked beans and rice, followed by the cumin and paprika. Mix well, ensuring the beans and rice are evenly coated with the spices.
4. Add the cubed cheese and cook for another 3-5 minutes, allowing the cheese to melt slightly and mix into the rice and beans.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Baião de Dois is a comforting, savory dish that brings together the richness of bacon, sausage, and cheese with the earthiness of beans and rice.

It’s a filling, naturally gluten-free dish that is perfect for family meals or special gatherings.

The combination of flavors and textures makes it both satisfying and delicious.

Peixe na Moranga (Brazilian Fish in Pumpkin)

Peixe na Moranga is a Brazilian dish from the southeastern coast, featuring fish stewed in a pumpkin.

This dish is not only gluten-free but also packed with nutrients from the fish and pumpkin.

The savory fish, combined with the natural sweetness of the pumpkin, makes for a deliciously unique and hearty meal.

Ingredients:

• 1 medium pumpkin (about 3 lbs)
• 1 lb white fish fillets (such as tilapia, snapper, or cod)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 cup coconut milk
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the top off the pumpkin and scoop out the seeds, creating a hollow space inside. Set the pumpkin aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
3. Add the chopped tomatoes and cook for another 5 minutes until they begin to break down.
4. Add the fish fillets to the skillet, cooking until they are opaque and cooked through, about 7 minutes. Add the paprika, salt, and pepper to season.
5. Stir in the coconut milk and let the mixture simmer for 3-4 minutes to combine the flavors.
6. Stuff the pumpkin with the fish mixture, then place the pumpkin in a baking dish. Cover with aluminum foil and bake for 40-45 minutes, or until the pumpkin is tender.
7. Garnish with fresh parsley and cilantro before serving.

Peixe na Moranga is a beautiful and flavorful dish, with the sweet, tender pumpkin perfectly complementing the savory fish and coconut milk sauce.

It’s a fantastic gluten-free option for a special meal, and its presentation is sure to impress guests.

The unique combination of ingredients makes this dish a favorite for anyone who loves seafood and pumpkin.

Quindim (Brazilian Coconut Custard)

Quindim is a traditional Brazilian coconut custard made from egg yolks, coconut, sugar, and butter.

It’s a sweet and rich dessert, with a smooth texture and a deliciously coconutty flavor.

This gluten-free dessert is easy to prepare and is often served in individual portions, making it a perfect treat for gatherings or special occasions.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks
• ½ cup sugar
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or a small baking dish with butter.
2. In a blender, combine the shredded coconut, sweetened condensed milk, egg yolks, sugar, melted butter, vanilla extract, and salt. Blend until smooth and well combined.
3. Pour the mixture into the prepared muffin tin or baking dish, filling each mold about three-quarters full.
4. Place the tin or dish in a larger baking pan. Pour hot water into the outer pan to create a water bath, coming halfway up the sides of the molds.
5. Bake for 30-35 minutes, or until the custards are set and golden on top.
6. Let the quindim cool to room temperature before transferring to the refrigerator for at least 2 hours.
7. Once chilled, carefully invert the quindim onto a plate and serve.

Quindim is a sweet, smooth, and coconutty custard that’s both rich and satisfying.

The combination of egg yolks, sugar, and coconut creates a wonderful balance of flavors, while the water bath ensures a silky, melt-in-your-mouth texture.

This gluten-free Brazilian dessert is a perfect way to end a meal and is sure to be a hit at any gathering.