This cheesy Brazilian bread proves that gluten-free doesn’t mean flavor-free!
Table of Contents
Pão de queijo, AKA Brazilian cheese bread has been around since the 18th century. It’s a favorite in Brazil, and you know what? It should become a fave here, too. After all, Americans are no strangers to cheesy bread. Though, I don’t think I’d consider Pizza Hut’s cheese sticks as a worthy rival. Once you make these puffy little delights, any store-bought or mass-chain variety will pale in comparison.
Maybe it’s just me, but wow—pão de queijo is more addictive than a bag of MSG-laden potato chips. Their crispy crust coupled with the chewy, cheesy insides keeps you reaching for more. I especially love the Parmesan and mozzarella cheese which gives the bread a sharp and creamy contrast. They’re perfect as a snack or side dish!
For more cheesy delights, check out our Air Fryer Cheese Curds and the best Margherita Pizza you will ever try!
Is Pão de Queijo Healthy?
Gluten-free friends, rejoice! Pão de queijo uses tapioca flour, so eat to your heart’s content! But I must preface my excitement with a dose of reality. Pão de queijo may be free of gluten, but it’s not free of fat. Of course, you could reduce the cheese or substitute it with a lower-fat variety. It won’t taste as good, but you do you!
What’s the Deal with Tapioca?
Tapioca isn’t just for pudding, folks! While gluten-free aficionados are certainly familiar with tapioca flour, it’s not part of most Americans’ diets. But for this pão de queijo recipe, this flour is essential to giving this cheesy bread its signature chewiness. Unlike wheat flour, tapioca flour creates a stretchy, elastic dough that puffs when baked. The result is an airy and deliciously chewy interior.
INGREDIENTS
- 1 1/2 cups tapioca flour
- 1/3 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
INSTRUCTIONS
Preheat
Prepare oven and muffin tin.
Mix
Heat liquids, then blend with tapioca flour.
Combine
Incorporate egg and cheeses into dough.
Bake
Shape, bake until golden, and enjoy.
Devour!
FAQs & Tips
If you want to prepare the pão de queijo ahead of time, don’t bake them. Trust me—they’re better fresh. Simply shape the dough into balls, place them on a baking sheet, and freeze. Once they’re completely frozen, store the pão de queijo in a freezer-safe bag. And when you’re ready to bake, just bake them frozen; just add a few extra minutes to the baking time.
Definitely! My personal fave is mixing a mild cheddar with smoked Gouda!
Tapioca flour can be finicky. You need to mix the flour into the milk mixture really thoroughly! There shouldn’t be any lumps or clumps in your mixture.
Serving Suggestions
Pão de queijo is a great snack, perfect for appetizers, and they make a tasty addition to cocktail parties (especially alongside these cool and refreshing Caipirinha cocktails). A lot of people love eating them for breakfast too. Try them with a side of Scrambled Eggs and Oven-Cooked Bacon. They’re also great with hearty mains like Instant Pot Beef Brisket and Garlic Steak!
Ingredients
- 1 1/2 cups tapioca flour
- 1/3 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg room temperature
- 1/2 teaspoon salt
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin with oil or non-stick cooking spray.
- In a medium saucepan, heat the milk, oil, and salt over medium heat until it just starts to boil. Remove from heat immediately.
- Add the tapioca flour to the saucepan and stir until the mixture is smooth and the flour is fully incorporated. Let the mixture cool for a few minutes.
- Add the egg to the tapioca mixture, mixing well until the dough is smooth and the egg is fully integrated.
- Fold in the Parmesan and mozzarella cheeses until evenly distributed throughout the dough.
- With oiled hands, shape the dough into 1-inch balls and place them in the greased mini muffin tin.
- Bake in the preheated oven for 15-20 minutes, or until the cheese breads puff up and turn light golden brown.
- Remove from the oven and let cool slightly before serving warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment