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Authentic Gluten-Free Pão de Queijo (Brazilian Cheese Bread)

A pile of freshly baked, golden-brown brazilian cheese bread rolls on a white plate, showing a chewy interior.
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Make classic Brazilian cheese bread with a crispy exterior and a chewy, elastic interior using tapioca flour.

Ingredients

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  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (sour or sweet)
  • 2 large eggs
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a small saucepan, combine the milk, oil, and salt. Bring the mixture to a boil over medium heat.
  3. In a large bowl, place the tapioca flour. Pour the hot milk mixture over the flour and stir quickly with a wooden spoon until well combined and a thick paste forms. Let this mixture cool for about 10 minutes.
  4. Add the eggs one at a time, mixing well after each addition until incorporated. The dough will look sticky.
  5. Stir in the Parmesan and mozzarella cheeses until evenly distributed throughout the dough.
  6. Using lightly oiled hands, scoop out tablespoon-sized portions of dough and roll them into small balls (about 1.5 inches in diameter). Place the balls about 1 inch apart on the prepared baking sheet.
  7. Bake for 20 to 25 minutes, or until the cheese bread puffs up and the exterior is lightly golden brown and firm to the touch.
  8. Serve warm for the best texture.

Notes

  • Use sour tapioca starch for a slightly tangier flavor, or sweet tapioca starch for a milder taste.
  • For extra cheesiness, increase the amount of mozzarella slightly.
  • If the dough is too sticky to roll, chill it for 15 minutes before shaping.

Nutrition

Find it online: https://afripaket.com/brazilian-cheese-bread-pao-de-queijo-recipe/