Brazilian Cheese Bread, aka pao de queijo
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.
With a blog constantly in need of filling, we’re always on the lookout for interesting new recipes.
You wouldn’t think that a preschool would be a hotbed of gourmet food. But one day, my son’s teacher Anna brought a basket of crusty, chewy, cheesy bread balls to a school party.
They were a huge hit. I didn’t hesitate to pester her for the recipe. They were pão de
These chewy, cheesy puffs use tapioca flour, which is gluten-free, instead of wheat flour. They are similar in texture and flavor to gougeres (French cheese puffs) or cheese popovers. They are also similar to Korean mochi balls, which use glutinous rice flour (the same stuff that is in mochi).
What Is Tapioca Flour?
Tapioca comes from the cassava root, a tuber native to South America, Asia, and Africa. You’ll find it as flour, flakes, or the pearls that make the boba in tapioca pudding and boba tea.
Tapioca flour has almost nothing but pure starch, so it has little nutritional value on its own. But it makes a great substitute for wheat flour in certain recipes.
Since it is naturally gluten-free, it makes a great substitute for making gluten-free baked goods or thickening soups or sauces.
Is Brazilian cheese bread hard to make?
On the contrary, this recipe is insanely easy to make. And of course, everyone loves them—from grown-up food snobs and picky young tykes alike.
There are several methods for making pão de queijo. One is similar to the method for making French gougeres in which you cook the dough on the stovetop prior to baking.
Anna’s method involves mixing a thick dough together and then shaping it into balls by hand.
After many delicious experiments, I’ve settled on this method. It has you put all of the ingredients into a blender, then pour the batter into a greased mini-muffin tin.
It’s just so incredibly easy—sacrificing nothing in terms of flavor or texture—that once I tried it, there was no going back.
Anna makes her pão de queijo with cotija, an aged Mexican cheese, but I like them best with sharp, white cheddar. I’m sure they’d be great with just about any flavorful cheese such as Parmesan, feta, or gruyere.
Try these other great gluten-free recipes
- Chocolate Chickpea Muffins
- Gluten-Free Pizza in a Cast-Iron Skillet
- Gluten-Free Pumpkin and Black Bean Chili
- Gluten-Free Pumpkin Pie
- Gluten-Free Banana Muffins with Peanut Butter
Brazilian Cheese Puffs or Pão de Queijo
Ingredients
- 1 large egg
- 2/3 cup milk 1%, 2%, or Whole
- 1/3 cup olive oil
- 1 1/4 cups tapioca flour*
- 4 ounces grated cheese sharp white cheddar, cotija, parmesan, or whatever you choose
- 1 teaspoon salt
- Chili powder paprika, or other spice for sprinkling (optional)
Instructions
- Preheat the oven to 450°F and spray a mini-muffin tin with cooking spray.
- Place all of the ingredients into a blender and blend until smooth.
- Pour the batter into the prepared baking tin, filling each well about two-thirds full, and sprinkle with a bit of chili powder or other spice, if using.
- Bake in the preheated oven for about 14 to 15 minutes, until they puff up and turn a light golden brown.
- Transfer to a basket or serving platter and serve warm.
