Pao de Queijo
Pao de Queijo are addictive Brazilian cheese bread rolls made with tapioca flour, giving them a uniquely chewy and stretchy interior with a lightly crisp exterior. These naturally gluten-free rolls are enjoyed throughout Brazil at breakfast and as snacks at any hour.
Chewy and cheesy Brazilian tapioca rolls that are naturally gluten-free and completely addictive.
Nutrition per serving
Ingredients
Base
Liquid
Binding
Cheese
Seasoning
Instructions
Preheat and Heat Liquids
Preheat your oven to 200 degrees Celsius and grease a mini muffin tin or line a baking sheet with parchment paper. Combine the milk, oil, and salt in a small saucepan and bring to a gentle boil over medium heat. Remove from heat as soon as it reaches a boil.
Form the Dough
Pour the hot liquid mixture over the tapioca flour in a large mixing bowl all at once. Stir vigorously with a wooden spoon until the flour is fully absorbed and the mixture begins to look like a rough, shaggy dough. Allow it to cool for 5 minutes before proceeding.
Add Egg and Cheese
Add the egg to the slightly cooled dough and mix until fully incorporated. The dough will become smooth and slightly sticky. Fold in the grated Parmesan cheese and mix until evenly distributed throughout the dough. It should be soft and pliable but not runny.
Shape and Bake
Using lightly oiled hands or a small ice cream scoop, portion the dough into balls about the size of a golf ball and place them on the prepared baking sheet or into the mini muffin tin. Bake for 20 to 25 minutes until puffed and lightly golden on the outside. Serve immediately for the best chewy texture.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.