Brazilian Cheese Bread (Pão de Queijo)
Gloriously chewy, golden cheese puffs made with tapioca flour — naturally gluten-free and impossibly addictive.
Details
Ingredients
- 2 cups tapioca flour (tapioca starch)
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 large egg
- 1.5 cups Parmesan cheese, finely grated (or mix with queso fresco)
Instructions
- 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Bring milk, oil, and salt to a boil in a saucepan. Remove from heat.
- 3
Pour over tapioca flour and stir vigorously until a sticky dough forms. Let cool for 5 minutes.
- 4
Stir in the egg until fully incorporated. Fold in the cheese until evenly distributed.
- 5
With oiled hands, roll dough into 1-inch balls and place on the baking sheet, spaced 2 inches apart.
- 6
Bake for 18-20 minutes until puffed and golden on the outside but still soft and chewy inside.
About This Recipe
The irresistible charm of Pão de Queijo, Brazilian cheese bread, is deeply woven into the fabric of Brazilian culinary culture. Originating from the state of Minas Gerais, these gloriously chewy, golden puffs became a national treasure, a daily staple found in every bakery (padaria) and home. What truly sets Pão de Queijo apart is its extraordinary texture: a delicate, slightly crisp crust gives way to an incredibly elastic, airy, and deeply cheesy interior, a marvel achieved by the unique properties of tapioca flour. This starchy flour, derived from cassava, not only renders the bread naturally gluten-free but also creates its signature chewiness. The magic begins by scalding the tapioca flour with a hot mixture of milk, oil, and salt, a critical step that gelatinizes the starch, followed by the incorporation of a large egg and a generous amount of finely grated Parmesan cheese, though traditional versions often feature a blend of Brazilian cheeses like Minas or queso fresco. Baked until golden brown and puffed, they are utterly addictive. Pão de Queijo is best savored warm, fresh from the oven, ideally paired with a strong cup of Brazilian coffee, or even served alongside hearty stews like feijoada.
Tips & Tricks
- • Ensure your milk, oil, and salt mixture is scalding hot before pouring it over the tapioca flour. This crucial step gelatinizes the starch, which is essential for achieving the bread's signature chewy texture and helping it puff beautifully in the oven.
- • For a more nuanced and traditional flavor, try substituting half of the Parmesan cheese with finely grated queso fresco or a mild, semi-hard white cheese. A blend of cheddar and mozzarella can also offer a delightful twist.
- • Pão de Queijo dough balls freeze exceptionally well. Form them as directed, then arrange on a baking sheet and freeze until solid before transferring to an airtight container. Bake directly from frozen, adding an extra 5-10 minutes to the baking time, for fresh-baked treats anytime.
- • Serve warm Pão de Queijo with a dollop of guava paste on the side for a classic Brazilian sweet-and-savory experience. They also make a fantastic addition to a brunch spread or as a delightful companion to a light, fresh salad.
Nutrition Facts
Per serving (approximate)