Brazilian Cheese Bread (Pão de Queijo)
These gluten-free cheese puffs from Brazil are crispy outside and impossibly chewy and cheesy inside. Made with tapioca flour, they have a unique texture you won’t find anywhere else.
Ingredients
- 2 cups tapioca flour (tapioca starch)
- 1 cup whole milk
- 1/3 cup vegetable oil
- 1 teaspoon salt
- 2 eggs
- 1.5 cups (about 6 oz) grated cheese: half Parmesan, half mozzarella (or use queijo minas if available)
Instructions
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1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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2
In a saucepan, combine milk, oil, and salt. Bring to a boil. Remove from heat and immediately add tapioca flour all at once. Stir vigorously until a thick, sticky dough forms.
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3
Let the dough cool for 5 minutes, then transfer to a mixing bowl. Add eggs one at a time, mixing well after each (the dough will be slippery and strange — this is normal). Mix in all the cheese until incorporated. The dough will be very sticky.
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4
With oiled hands, roll the dough into golf-ball-sized spheres and place on the baking sheet about 2 inches apart.
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5
Bake for 20-25 minutes until puffed, golden on the outside, and still slightly soft. Serve warm — they’re best right out of the oven.
