Description
This authentic Brazilian Cheese Bread recipe produces delightfully chewy, cheesy little puffs made with tapioca flour, mozzarella, and parmesan. Crispy on the outside and soft and stretchy inside, these gluten-free treats are perfect for snacking or serving alongside meals. With simple ingredients and straightforward steps, you can enjoy a traditional pão de queijo that’s irresistibly cheesy and naturally grain-free.
Ingredients
Dry Ingredients
- 2 cups tapioca flour (+ 1 tbsp, if needed)
- 1/4 teaspoon salt
Wet Ingredients
- 2/3 cup milk
- 1/4 cup vegetable or canola oil
- 1 large egg
Cheeses
- 1/3 cup parmesan cheese, grated
- 2/3 cup mozzarella cheese, shredded
Instructions
- Mix dry ingredients: In a medium bowl, combine the tapioca flour and salt. Stir together and set aside for later use.
- Heat milk and oil: In a small saucepan, bring the milk and oil to a boil over medium heat. Watch closely as the mixture quickly begins to rise and bubble. Once boiling, remove from heat immediately to prevent overflow; the milk and oil will separate upon removal.
- Combine hot liquid with flour: Pour the hot milk and oil mixture over the tapioca flour mixture. Using a wooden spoon, slowly stir to combine, allowing the mixture to cool slightly but avoid over mixing at this stage.
- Add egg and mix dough: Crack in the egg. Initially, the dough and milk mixture will not fully combine, but continue working the dough until it forms a cohesive ball.
- Incorporate cheeses: Add the grated parmesan and shredded mozzarella cheeses to the dough. Work them in thoroughly by hand; if the dough is too sticky, sprinkle in up to 1 tablespoon more tapioca flour. The dough should still be slightly sticky and stretchy for best results.
- Shape the dough balls: Lightly oil your palms and a scoop tool. Scoop dough portions and roll them into balls about the size of a golf ball.
- Arrange for baking: Place the dough balls on a parchment-lined baking sheet with 1-2 inches of space between each to allow for expansion.
- Bake: Position the baking sheet on the top oven rack and bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the cheese breads are puffed up and golden on top. Baking on the top shelf helps prevent the bottoms from burning.
Notes
- The dough is naturally sticky and elastic; a slight stickiness is desired for the best texture.
- If the dough is too sticky to handle, add tapioca flour incrementally, but avoid adding too much to keep the breads light and chewy.
- Use a wooden spoon to mix the hot liquid into the flour carefully to avoid burns and ensure even consistency.
- Make sure not to overbake to maintain the soft, chewy interior.
- These cheese breads are best served warm out of the oven for optimal gooeyness.
