Brazilian Cheese Bread (Pão de Queijo) Recipe
Brazilian Cheese Bread, or Pão de Queijo, is a delightful gluten-free snack made with tapioca flour and a blend of parmesan and mozzarella cheeses. Crispy on the outside and chewy on the inside, these cheese bread balls are perfect for breakfast, snacks, or alongside a meal. This easy-to-make recipe requires simple ingredients and baking for a golden, cheesy treat.
- Prep Time: 17 minutes
- Cook Time: 25 minutes
- Total Time: 42 minutes
- Yield: 12 cheese bread balls
- Category: Baking
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 cups tapioca flour (+ 1 tbsp for rolling if needed)
- 1/4 tsp salt
- 2/3 cup milk
- 1/4 cup vegetable or canola oil
- 1 egg
- 1/3 cup parmesan cheese, grated
- 2/3 cup mozzarella cheese, shredded
Instructions
- Mix dry ingredients: In a medium bowl, combine the 2 cups of tapioca flour with 1/4 teaspoon of salt. Set this mixture aside.
- Heat milk and oil: In a saucepan, bring 2/3 cup milk and 1/4 cup oil to a boil. Watch carefully as the milk mixture will quickly rise when boiling. Once boiling, remove from heat immediately; the milk and oil may separate again.
- Combine hot liquid with flour: Pour the hot milk and oil mixture over the tapioca flour mixture. Use a wooden spoon to slowly stir the mixture, letting it cool slightly but avoid overworking the dough at this stage.
- Add egg and start kneading: Crack in the egg. At first, the dough and milk won't be fully combined. Begin working the dough until it starts forming into a cohesive ball shape.
- Incorporate cheeses: When the dough is nearly formed, add in the parmesan and mozzarella cheeses. Knead the cheese thoroughly into the dough. If the dough feels too sticky, gradually add the extra tablespoon of tapioca flour to make it easier to handle.
- Shape the dough balls: Lightly oil your hands and a scooping spoon. Scoop portions of the dough and roll into balls with your palms.
- Prepare for baking: Arrange the dough balls on a baking sheet lined with parchment paper or a silicone baking mat. Space them about 1 to 2 inches apart to allow room for expansion.
- Bake the cheese bread: Bake in a preheated oven at 350°F (175°C) on the top rack for about 25 minutes or until they turn golden brown on the outside. Using the top shelf helps prevent burning on the bottom.
Notes
- The dough is naturally sticky and gluey, so adding a bit more tapioca flour helps with rolling but don’t add too much to keep the chewy texture.
- Use a mix of parmesan and mozzarella for the best flavor and melt.
- Oiling your hands is essential to prevent sticking when shaping the dough balls.
- Keep an eye on the baking time; ovens vary and cheese breads are best when golden, not burnt.
- This recipe is naturally gluten-free, making it a great snack for those avoiding gluten.
- Best served warm for the freshest, gooey cheese experience.
