Whenever we travel we make a little list of the the area’s top delicacies—foods we should definitely try while we’re there. The majority of the traditional Portuguese foods were pork-based which I definitely avoid and LeBraun is avoiding more and more. Luckily many of their popular dishes are bakery treats, yum!
Everyone will be raving about Pastéis de Nata, traditional Portuguese egg custard tarts which are indeed delicious - we actually preferred Bolo de Arroz.
Bolo de Arroz are traditional Portuguese part-rice flour muffins that are perfect for breakfast, snack, or anytime really. :) The rice flour gives the muffins a buttery-er crumble. Assuming you found you way here because of a gluten (or dairy) allergy or intolerance, you’ll understand what I mean.
The short and short of this is that Bolo de Arroz are delicious! Describing them is kind of difficult (as I haven’t eaten dinner yet and my brain fuel levels are empty haha) but I would say they are like Portuguese rice flour corn bread muffins with a hint of lemon. Sounds great, right?
To find them in Portugal simply look for yellowish muffins with paper wrappings which usually have “Bolo in Arroz” written on them in blue text.
Since they are only part rice flour the ones you’ll stumble upon in Portugal are unfortunately not gluten-free. So when I got home I knew I had to make a gluten-free version that we could enjoy! If you try the recipe, shoot me a DM or tag #heystudioist and let me know what you think.
Gluten-Free, Dairy-Free Portuguese Bolo de Arroz
yields: 8 muffins
Ingredients
For Muffins:
- 3/4 cup granulated sugar
- 1/3 cup vegan butter substitute, room temperature
- 2 1/4 tsp baking powder
- 2 tsp fresh lemon zest
- Pinch of salt
- 1 cup gluten-free, all-purpose flour
- 2/3 cup rice flour
- 3 large eggs, room temperature
- Milk alternative of choice (I used almond)
For Topping:
- 2+ tsp granulated sugar, more to preference
Directions
- Preheat oven to 400 degrees Fahrenheit and lightly grease or line regular muffin tins.
- Add sugar, butter substitute, baking powder, lemon zest, and salt to the bowl of a stand mixer (or standard bowl if you’re using a hand mixer). Cream until fluffy, roughly 5 minutes.
- In the meantime, combine the flours in a separate bowl. Set aside.
- Then crack eggs into a liquid measuring cup and add enough milk to create one cup of liquid. Pour into a small bowl and whisk until combined.
- When sugar/butter mixture is ready, reduce mixer speed to medium-low, add 1/3 of the egg/milk mixture, and beat until completely incorporated. Repeat until all the egg/milk mixture has been added and is completely incorporated.
- Add separate flour mixture to the batter and beat until creamy, light, and just past combined. Try not to overbeat.
- Divide mixture among prepared muffin molds. Sprinkle with additional sugar as topping.
- Bake 16-20 minutes or until a toothpick comes out clean when inserted in the middle. The tops will be starting to brown.
- Allow to cool in tins for 5 minutes. Gently remove and serve warm!
