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Cheesy Brazilian Tapioca Bread Recipe

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4.2 from 80 reviews

This authentic Brazilian Cheese Bread, also known as Pão de Queijo, is a gluten-free, chewy, and cheesy snack perfect for any time of the day. Made with tapioca flour, Parmesan cheese, and eggs, these delightful little breads have a crisp exterior and a soft, airy inside. They are easy to make and bring a delicious taste of Brazil to your kitchen.

Ingredients

Wet Ingredients

  • 1 cup whole milk
  • ½ cup unsalted butter (1 stick)
  • 2 eggs

Dry Ingredients

  • 1 teaspoon salt
  • 2 ½ cups tapioca flour (10 oz)
  • 1 ½ cups freshly grated Parmesan cheese

Instructions

  1. Heat liquid ingredients: In a medium saucepan, combine the whole milk, unsalted butter, and salt. Place over medium heat and bring the mixture to a gentle boil, stirring occasionally until the butter is melted and everything is combined.
  2. Combine tapioca flour: Remove the saucepan from the heat and immediately add the tapioca flour to the hot milk mixture. Stir vigorously until the mixture becomes smooth and slightly sticky. This step cooks the starch in the tapioca flour, essential for the bread’s texture.
  3. Cool the dough: Allow the dough to cool for about 10 minutes so that when you add the eggs, they won’t cook immediately. The dough should be warm but not hot.
  4. Add eggs and cheese: Stir in the eggs one at a time, mixing well after each addition to fully incorporate them into the dough. Then, fold in the freshly grated Parmesan cheese until evenly distributed and the dough becomes smooth and elastic.
  5. Shape the dough: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, portion out the dough into small balls, about 1 to 1 ½ inches in diameter, and place them on the parchment-lined sheet. Leave some space between each ball to allow for slight expansion during baking.
  6. Bake: Bake the cheese bread in the preheated oven for 20-25 minutes, or until they puff up and turn golden brown on the outside.
  7. Serve warm: Remove from the oven and allow to cool for a few minutes before serving. These breads are best enjoyed warm when they are chewy and cheesy inside.

Notes

  • For a different flavor, you can substitute Parmesan with other hard cheeses like Pecorino Romano or a mild cheddar.
  • Be careful when mixing eggs into the hot dough; if the dough is too hot, the eggs may cook and cause lumps.
  • This recipe can be doubled easily to make a larger batch.
  • Store leftovers in an airtight container and reheat in the oven for best texture.
  • Pão de Queijo is naturally gluten-free due to the tapioca flour.

Find it online: https://recipethrive.com/cheesy-brazilian-tapioca-bread-recipe/