Gluten-Free Traditional Brazilian Cuzcuz
Discover the comforting flavors of a classic Brazilian breakfast with this Gluten-Free Traditional Brazilian Cuzcuz recipe! Made with fine, gluten-free cornmeal, this easy-to-make dish is perfectly tender, fluffy, and effortlessly captures the essence of Brazilian cuisine. With just four simple ingredients—cornmeal, water, salt, and a touch of vegetable oil or butter—this recipe is not only wholesome but also naturally gluten-free, making it a delightful choice for those with dietary restrictions. Steamed to perfection using a traditional Cuzcuz mold or a makeshift steamer, it comes together in under 30 minutes. Enjoy it warm and customize your serving with savory toppings like butter, cheese, or eggs, or indulge your sweet tooth with a drizzle of condensed milk. Perfect as a versatile dish for any time of day, this Brazilian Cuzcuz is a timeless treat your whole family will love!
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Recipe Information
Ingredients
- 2 cups Fine cornmeal (gluten-free)
- 1 cup Water
- 0.5 teaspoons Salt
- 1 tablespoon Vegetable oil or butter (for greasing)
Instructions
In a large mixing bowl, combine the fine cornmeal, water, and salt. Stir well until all the water is absorbed and the cornmeal has a moist, crumbly texture. Let it rest for 5-10 minutes to allow the cornmeal to hydrate fully.
Grease a traditional Cuzcuz steamer (or a small steaming mold or metal bowl that fits into a pot) with vegetable oil or butter. If you don’t have a Cuzcuz steamer, you can use a regular steamer or create a makeshift steamer by placing a heat-proof bowl inside a large pot with a lid.
Transfer the hydrated cornmeal mixture into the greased mold or steamer basket. Use your fingers or a spoon to lightly press the mixture, ensuring it is evenly spread but not overly compacted.
Fill the bottom of the steamer or pot with water, making sure the level is low enough so it does not touch the Cuzcuz mold when inserted. Bring the water to a boil over medium heat.
Place the filled mold or steamer basket into the pot or steamer. Cover tightly with a lid and allow the Cuzcuz to steam for 20 minutes. Avoid removing the lid during steaming to maintain even cooking.
Carefully remove the mold or basket from the steamer and let it cool for 5-10 minutes. Run a butter knife around the edges to loosen the Cuzcuz and invert it onto a plate for serving.
Serve warm. Cuzcuz pairs wonderfully with butter, cheese, eggs, or even a drizzle of condensed milk for a sweet option.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 1.4 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
