Pão de Queijo Recipe
Made with tapioca flour, eggs, and plenty of cheese, Pão de Queijo (Brazilian cheese bread) is naturally gluten-free and irresistibly flavorful.
Equipment
- Medium saucepan
- Whisk
- Large mixing bowl
- Wooden spoon
- Baking sheet
- Parchment Paper
- Ice cream scoop or tablespoon measure
Ingredients
- 1 cup Whole milk
- ½ cups Vegetable oil
- 1 tsp Salt
- 2 cups Tapioca flour
- 2 whole Large eggs
- 1½ cups Grated cheese mix of Parmesan and mozzarella works best
- Extra oil or butter for greasing the baking sheet
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil or butter to prevent sticking.
- Heat the liquid ingredients: In a medium saucepan, combine the milk, oil, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally. As soon as it starts to bubble, remove the pan from the heat.
- Add the tapioca flour: Pour the hot liquid mixture into a large bowl containing the tapioca flour. Stir well with a wooden spoon. The dough will be thick, sticky, and gelatinous at this point—this is perfectly normal.
- Incorporate the eggs: Let the dough cool slightly, just enough to handle. Add the eggs one at a time, mixing well between each addition. The dough will look slippery and sticky, but keep mixing until everything comes together.
- Add the cheese: Fold in the grated cheese and mix until fully incorporated. The dough will be thick but pliable and slightly stretchy.
- Shape the dough: Use an ice cream scoop or a tablespoon to form small balls of dough, about the size of a golf ball. Place them on the prepared baking sheet, leaving some space between each piece as they will expand during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are lightly golden and the Pão de Queijo have puffed up. The outside should be crispy, and the inside chewy and cheesy.
- Serve: Enjoy warm straight from the oven! Pão de Queijo is best eaten fresh but can be reheated in the oven or toaster.
Video
Notes
- Cheese Selection: Authentic recipes often use Minas cheese, but since it’s hard to find outside of Brazil, a combination of Parmesan and mozzarella creates a similar texture and flavor.
- Tapioca Flour: This is a must for the chewy texture. You can find it in most grocery stores or online. Do not substitute with regular flour.
- Storage: Store leftovers in an airtight container. To reheat, pop them in the oven for a few minutes to revive the crisp exterior.
- Freezing: Freeze the unbaked dough balls on a tray, then transfer to a zip-top bag. When ready to bake, place frozen dough balls directly in the oven (adding a few extra minutes to the baking time).