Brazilian Cheese Bread (Pao de Queijo) Recipe

Introduction

Brazilian Cheese Bread, or Pão de Queijo, is a delightful gluten-free snack that’s crispy on the outside and chewy on the inside. Made with tapioca starch and a blend of cheeses, these bite-sized treats are perfect for any time of day.

Ingredients

• 450 grams tapioca starch
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 1 1/2 cups grated Parmesan cheese
• 1 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together tapioca starch and salt. Set aside.
3. Step 3: In a small saucepan over medium heat, warm the whole milk and vegetable oil until hot but not boiling.
4. Step 4: Pour the hot milk and oil mixture into the bowl with the tapioca starch and salt. Stir with a wooden spoon until fully combined; the dough will feel crumbly and gummy. Allow it to cool until it’s comfortable to handle.
5. Step 5: In a separate bowl, mix shredded mozzarella, grated Parmesan, and eggs until well combined.
6. Step 6: Add the cheese and egg mixture to the cooled tapioca dough. Stir with a wooden spoon initially, then knead with clean hands until the dough is smooth and uniform.
7. Step 7: Shape the dough into 2-inch balls and place them on the prepared baking sheet, spacing about 1 inch apart.
8. Step 8: Bake for 15-20 minutes, or until the tops are lightly browned. Be careful not to overbake to avoid a hard crust.
9. Step 9: Serve warm for the best texture and flavor.

Tips & Variations

• Use a mix of your favorite cheeses for different flavors—cheddar or gouda work well.
• Make sure the milk and oil mixture is hot when added to the starch for proper dough consistency.
• Form dough balls of uniform size to ensure even baking.
• For a crispier exterior, bake a few extra minutes but watch closely to avoid hardness.

Storage

Store leftover cheese breads in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in a warm oven at 350 degrees F (175 degrees C) for 5-7 minutes to restore their crispness and softness inside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese besides mozzarella and Parmesan?

Yes, you can substitute or combine other cheeses like cheddar, gouda, or even a mild feta to customize the flavor. Keep in mind that stronger cheeses will change the taste more noticeably.

Is tapioca starch the same as tapioca flour?

Yes, tapioca starch and tapioca flour are the same product and can be used interchangeably in this recipe.

Brazilian Cheese Bread (Pao de Queijo) Recipe

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★★★★★

4.5 from 75 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 20 rolls 1x
• Diet: Gluten Free

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Description

Brazilian Cheese Bread, known as Pao de Queijo, is a traditional gluten-free snack made with tapioca starch, cheese, and eggs. This recipe yields soft, chewy, and cheesy rolls with a crisp exterior, perfect for breakfast or as an accompaniment to any meal.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 450 grams Tapioca Starch
• 1 teaspoon Salt

Wet Ingredients

• 1 cup Whole Milk
• 1/2 cup Vegetable Oil
• 2 Large Eggs

Cheese Mixture

• 1 cup Shredded Mozzarella Cheese
• 1 1/2 cups Grated Parmesan Cheese

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the tapioca starch and salt. Set this mixture aside for later use.
3. Heat Milk and Oil: In a small saucepan over medium heat, warm the whole milk and vegetable oil until hot but not boiling.
4. Combine Hot Liquid and Tapioca: Pour the hot milk and oil mixture into the bowl with tapioca starch and salt. Stir with a wooden spoon until fully combined. The dough will be crumbly and gummy. Allow it to cool to a safe handling temperature.
5. Prepare Cheese-Egg Mixture: In a separate mixing bowl, combine the shredded mozzarella, grated parmesan cheese, and eggs until well blended.
6. Incorporate Cheese Mixture: Add the cheese and egg mixture to the cooled tapioca dough. Start mixing with a wooden spoon and then use clean hands to thoroughly combine everything into a sticky dough.
7. Shape Dough Balls: Form the dough into 2-inch balls and place them about 1 inch apart on the prepared baking sheet. They will spread slightly but not excessively during baking.
8. Bake: Bake the rolls for 15-20 minutes until the tops are lightly browned. Be careful not to overbake, as this will create a hard crust instead of the desired soft interior.
9. Serve Warm: Remove from the oven and serve warm to enjoy the best flavor and texture.

Notes

• The dough will be quite sticky, so using wet or oiled hands can make forming balls easier.
• Pao de Queijo is best enjoyed fresh and warm as the texture changes upon cooling.
• You can substitute mozzarella with a similar mild cheese but parmesan is essential for flavor.
• Ensure not to overbake to keep the cheese bread soft and airy inside.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: Brazilian

Keywords: Brazilian cheese bread, Pao de Queijo, gluten-free snack, cheesy rolls, tapioca starch bread