Description
Create delicious, naturally gluten-free Brazilian Cheese Bread, also known as Pão de Queijo. These chewy, cheesy rolls are crispy on the outside and soft inside, perfect for any occasion.
Ingredients
Scale
- 2 cups tapioca flour (250 g)
- 1 cup milk (240 ml)
- 1/2 cup vegetable oil (120 ml)
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups grated cheese (150 g)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a saucepan, combine milk, oil, and salt. Heat until just boiling, then remove from heat.
- Pour the hot milk and oil mixture over the tapioca flour in a large bowl. Stir well until combined; the mixture will appear sticky and stretchy.
- Let the mixture cool slightly before adding the eggs.
- Mix in the eggs one at a time until the dough is smooth.
- Stir in the grated cheese until it is evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of the Brazilian cheese bread dough.
- Roll the portions into balls with greased or floured hands.
- Place the shaped balls on the prepared baking sheet, ensuring there is space between each one.
- Bake for 15–20 minutes, or until the Pão de Queijo is golden brown and puffed.
- Serve your Brazilian cheese bread immediately while warm and cheesy.
Notes
- Use freshly grated cheese for the best texture and flavor.
- Do not skip preheating the milk and oil mixture; this step is crucial for activating the tapioca flour.
- Grease your hands or use a scoop to handle the sticky dough easily.
- Bake until golden brown to achieve a crispy shell with a chewy interior.
- Enjoy your homemade Brazilian cheese bread fresh from the oven for optimal taste and texture.
- Common mistakes to avoid include skipping the hot liquid step, using pre-shredded cheese, overbaking, and not measuring the flour accurately.
- Variations include adding herbs, making it spicy, creating mini bites, or making a dairy-free version.
- Serve your Pão de Queijo with coffee, soups, or as part of a breakfast spread.
- Store leftover Brazilian cheese bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- Freeze raw dough balls or baked rolls for up to 2 months. Reheat frozen dough directly from the freezer or reheat baked rolls in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 2-3 balls
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg