Gluten-Free Traditional Queijada

Indulge in the rich, velvety flavors of these **Gluten-Free Traditional Queijadas**, a Portuguese-inspired treat that’s both nostalgic and delightfully modern. Made with **gluten-free all-purpose flour**, creamy milk, and a hint of bright lemon zest, these mini custard cakes are infused with the delicate texture of shredded coconut for added flair. Perfectly golden with irresistibly crisp edges, their luscious, slightly flan-like interior will keep you coming back for more. With only 20 minutes of preparation time, this easy-to-make recipe is ideal for impressing your family or guests with a naturally gluten-free dessert option. Serve them at room temperature or chilled for a crowd-pleasing treat that pairs beautifully with coffee or tea. **Gluten-free queijada recipe**, **Portuguese dessert**, and **easy custard cakes** are sure to be your new go-to keywords for this unforgettable bake!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a standard 12-cup muffin tin or line it with paper liners.

Step 2

Melt the butter in a small saucepan over low heat or in the microwave. Let it cool slightly while you prepare the other ingredients.

Step 3

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.

Step 4

In a separate large bowl, beat the eggs until pale and frothy using a whisk or an electric hand mixer.

Step 5

Gradually add the milk to the eggs while whisking continuously to create a smooth mixture.

Step 6

Stir the melted butter, lemon zest, and vanilla extract into the egg and milk mixture until well combined.

Step 7

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.

Step 8

Pour the batter evenly into the prepared muffin tin, filling each cup approximately 3/4 full. The batter will rise slightly during baking.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(1172.2g)

Amount per serving	% Daily Value*
Calories	2590.4

Total Fat 104.5g	0%
Saturated Fat 64.3g	0%
Polyunsaturated Fat 1.6g
Cholesterol 907.9mg	0%
Sodium 910.6mg	0%
Total Carbohydrate 378.1g	0%
Dietary Fiber 11.7g	0%
Total Sugars 280.6g
Protein 48.7g	0%

Vitamin D 398.9IU	0%
Calcium 795.2mg	0%
Iron 5.9mg	0%
Potassium 1393.0mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 7.4%

Carbs: 57.1%