Pão de Queijo / Brazilian Cheese Bread
Pão de Queijo is a popular Brazilian cheese bread made with tapioca starch instead of regular flour, which makes it naturally gluten-free. These small, round breads have a crispy outside and a chewy, cheesy center. They're often enjoyed warm for breakfast or as a snack, and are loved for their unique texture and rich, cheesy flavor. A true comfort food from Brazil!
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Servings
- 20 to 25 breads
- Category
Snack
- Cuisine
Brazilian
Ingredients
- 1 cup sour manioc starch
- 1 cup sweet manioc starch
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 egg (room temperature)
- 1 to 1 1/4 cups grated cheese (half Parmesan, half mozzarella is a good combo)
Directions
- Preheat the oven to 190°C / 375°F. Line a baking tray with parchment paper.
- In a small pot, combine the milk, water, oil, and salt. Bring to a gentle boil.
- In a large bowl, mix the sweet and sour tapioca starch.
- Carefully pour the hot liquid into the starch mixture. Mix with a wooden spoon until you get a sticky dough. Let it cool for 5 minutes.
- Add the egg and mix well. You can use your hands or a hand mixer with dough hooks.
- Add the grated cheese and mix until the dough is smooth and stretchy. If the dough feels too dry, add a little more milk. If it's too wet, add a bit more starch.
- Grease your hands with a little oil and shape the dough into small balls (about the size of a walnut).
- Place them on the baking tray, leaving space between each one.
- Bake for 25–30 minutes, or until the cheese breads are puffed up and lightly golden on top.
