Pao de Queijo (Brazilian Cheese Bread)
Pao de Queijo is a delightful Brazilian cheese bread made with tapioca starch, eggs, and cheese, resulting in a chewy, gluten-free treat.
Contents (2 sections)▾
Ingredients
- 250 g tapioca starch
- 200 ml milk
- 100 ml vegetable oil
- 1 tsp salt
- 2 large eggs
- 150 g grated cheese (e.g., Parmesan or mozzarella)
- 1/2 tsp baking powder (optional)
Steps
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the milk, vegetable oil, and salt. Heat over medium until just boiling.
Remove from heat and gradually add the tapioca starch, stirring continuously until it forms a smooth dough.
Let the mixture cool for a few minutes, then add the eggs one at a time, mixing well after each addition.
Fold in the grated cheese and baking powder if using, until evenly combined.
Shape the dough into small balls (about the size of a golf ball) and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until they puff up and turn golden brown.
Why this works
The magic of Pao de Queijo lies in the use of tapioca starch, which, when combined with hot liquids, gelatinizes to create a stretchy, chewy texture that is the hallmark of this gluten-free bread. The eggs contribute to the lift and structure of the rolls, while the cheese adds flavor and richness. It's important to ensure the tapioca starch is mixed well with the hot liquid to avoid clumps; if the dough seems too dry, you can add a little more milk to achieve the right consistency. Conversely, if it feels too wet, adding a bit more tapioca starch can help. The baking process allows steam to form within the dough, causing it to puff up into those delightful, hollow rolls that are perfect for snacking. These little breads are best enjoyed fresh from the oven, but they can be stored in an airtight container for a couple of days and reheated to bring back their chewiness.