Gluten-Free Traditional Queijada
Delightfully rich and irresistibly creamy, this Gluten-Free Traditional Queijada recipe brings a modern twist to a beloved Portuguese classic. Perfect for those avoiding gluten, these individual custard tarts boast a velvety texture balanced by the subtle sweetness of shredded coconut and fragrant hints of lemon zest and vanilla. Made using simple pantry staples like gluten-free flour, eggs, milk, and butter, the batter comes together effortlessly and bakes into beautifully golden treats with a slight caramelized edge. Whether served at room temperature or chilled, these queijadas make an elegant dessert or snack that’s sure to please a crowd. Plus, with a prep time of just 20 minutes, you’ll have a batch of 12 ready to impress in no time!
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Recipe Information
Ingredients
- 100 grams Gluten-free all-purpose flour
- 250 grams Granulated sugar
- 50 grams Unsweetened shredded coconut
- 500 milliliters Milk
- 4 large Eggs
- 50 grams Butter
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F) and grease a standard 12-cup muffin tin or line it with paper liners.
Melt the butter in a small saucepan over low heat or in the microwave. Let it cool slightly while you prepare the other ingredients.
In a mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, and a pinch of salt. Add the shredded coconut and gently mix to combine.
In a separate large bowl, beat the eggs until pale and frothy using a whisk or an electric hand mixer.
Gradually add the milk to the eggs while whisking continuously to create a smooth mixture.
Stir the melted butter, lemon zest, and vanilla extract into the egg and milk mixture until well combined.
Slowly incorporate the dry ingredients into the wet ingredients, stirring with a whisk or spatula to avoid lumps. The batter will be very liquid; this is normal for queijada batter.
Pour the batter evenly into the prepared muffin tin, filling each cup approximately 3/4 full. The batter will rise slightly during baking.
Place the muffin tin in the preheated oven and bake for 45-50 minutes, or until the queijadas are golden brown around the edges and set in the center.
Remove the queijadas from the oven and allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve the queijadas at room temperature or slightly chilled. They can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 280.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 795 mg | 61% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1393 mg | 30% | |
*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.
