Brazilian Cheese Bread Recipe (Pao de Queijo)
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4.9
285 reviews
Excellent
Brazilian Cheese Bread Recipe (Pao de Queijo)
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Brazilian Cheese Bread is crispy on the outside, chewy on the inside, and packed with cheesy goodness. This naturally gluten-free roll is perfect for any occasion!
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Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour (I use Bob's Red Mill in the gluten-free section of the grocery store)
- 2 eggs
- 3/4 cup Parmesan Cheese (freshly hand shredded)
- 3/4 cup sharp or medium cheddar cheese (freshly hand shredded)
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Instructions
- Preheat oven to 350 degrees.Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.
- Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
- Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
- Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
- With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.
- Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet.
- Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking.
- Transfer the sheet with the puffs to the oven and bake for 25-28 minutes, until the puffs have puffed, the outsides are dry, and they are JUST starting to color. Do not over bake! Cool briefly and eat.
Notes
- Use Quality Ingredients: Freshly grated cheese makes all the difference. Use high-quality ingredients, especially cheese and tapioca flour.
- Don't Overbake: Bake just until golden to keep the center chewy.
- Freeze for Later: Shape the dough balls, freeze on a tray, then store in a freezer bag. Bake directly from frozen by adding a few extra minutes.
- Customize Cheese Blends: Experiment with different cheeses for unique flavors.
Nutrition Information
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Calories
96kcal
(5%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Cholesterol
17mg
(6%)
Sodium
157mg
(7%)
Potassium
23mg
(1%)
Sugar
1g
(2%)
Vitamin A
60IU
(1%)
Calcium
51mg
(5%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 242 inch rolls
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 157mg | 7% |
| Potassium | 23mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Calcium | 51mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
285 reviews
Excellent
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