Description
Brazilian Cheese Bread, or Pão de Queijo, is a delightful gluten-free snack made with tapioca flour and cheese. These small, chewy rolls are crispy on the outside and soft on the inside, featuring a cheesy flavor from parmesan and mozzarella. Perfect as an appetizer or snack, they are best enjoyed fresh and warm.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 large egg
Dry Ingredients
- 2 cups tapioca flour
Cheeses
- 1 to 1 1/2 cups grated parmesan cheese
- 1/2 cup grated mozzarella cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Heat milk mixture: In a medium saucepan, combine the whole milk, vegetable oil, and salt. Heat over medium heat until the mixture just begins to simmer. Remove from heat immediately once simmering occurs.
- Incorporate tapioca flour: Add the tapioca flour all at once to the hot milk mixture and stir vigorously until a sticky, dough-like consistency forms. Allow this dough to cool for about 5 minutes to prevent the egg from cooking when added.
- Add egg: Mix in the large egg thoroughly until fully incorporated; the dough will become smoother and slightly elastic.
- Add cheeses: Stir in the grated parmesan and mozzarella cheeses until the dough is homogeneous and smooth.
- Shape dough: Using a tablespoon or lightly oiled hands, scoop or roll the dough into tablespoon-sized balls and place them evenly spaced on the prepared baking sheet.
- Bake: Bake for 18 to 22 minutes, or until the tops are puffed up and lightly golden brown.
- Serve warm: Remove from oven and enjoy these cheese breads warm for the best texture and flavor.
Notes
- For a stronger cheese flavor, use only parmesan cheese instead of both parmesan and mozzarella.
- The dough is naturally sticky; this is normal for Brazilian cheese bread and helps create the characteristic texture.
- These cheese breads are best enjoyed fresh but can be reheated in the oven to regain their crispiness.
