Brazilian Cheese Bread (Pão de Queijo)
Authentic Brazilian Cheese Bread (Pão de Queijo): crispy outside, chewy & cheesy inside. This easy gluten-free recipe is simply irresistible!
Ingredients
- 2 cups tapioca flour (1 cup sweet/polvilho doce and 1 cup sour/polvilho azedo)
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 2 cups grated cheese (Parmesan, Gruyère, or traditional Minas cheese)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- Combine milk, oil, and salt in a saucepan and bring to a gentle boil
- Remove from heat and immediately add all the tapioca flour
- Stir vigorously until well combined, forming a gelatinous paste
- Transfer the mixture to a stand mixer with paddle attachment
- Beat for 2-3 minutes until slightly cooled
- With mixer on low, add eggs one at a time, fully incorporating each
- Gradually add the grated cheese, continuing to mix until smooth
- Oil your hands lightly and scoop tablespoon-sized portions of dough
- Roll each portion into a ball and place on baking sheet, 1.5 inches apart
- Bake for 18-22 minutes until puffed and golden brown
- Rest for 5 minutes before serving warm
Notes
- For best results, use both sweet and sour tapioca flour - the sour variety helps with the rise
- The dough will be very sticky - this is normal and expected
- If you can't find Brazilian Minas cheese, a mix of Parmesan and Gruyère works well
- Room temperature eggs incorporate more easily than cold ones
- The mixture may look split after adding eggs, but will come together with continued mixing
- Unbaked dough balls can be frozen for up to 3 months - bake straight from frozen, adding 5 minutes to baking time
- For mini versions, make smaller balls and reduce baking time by 3-5 minutes
- Add herbs like finely chopped rosemary or chives to the dough for variation
- Ensure your oven is fully preheated before baking for the best rise