Gluten Free Brazilian Cheese Bread ~ Pāo de queijo
Pāo de queijo, or gluten free Brazilian Cheese Bread puffs or balls are perhaps the most popular food to come out of Brazil. And it's no surprise!! They are absolutely delicious with a crisp ouside and the most soft, chewy, cheesy center. You start and just cannot stop. And they are gluten free, so if that happens to be a benefit to you, there you go!
Servings 24 balls
Ingredients
- 3 Cups Tapioca Flour (see notes for brands I like) (known as Polvilho in Brazil)
- ½ Cup Unsalted Butter
- ¾ Cup Whole Milk
- 1 ½ Teaspoon Salt
- 1½ Cup Grated melty cheese (traditionally Minas Cheese) (or Mozzarella, Cheddar, or Monterey Jack)
- ½ Cup Grated Parmesan Cheese
- 2 Eggs
Instructions
- Preheat the oven to 375 F degrees. Grease your baking sheet.
- Add the tapioca flour to a large bowl and set aside.
- Add the butter, milk, and salt to a medium saucepan and heat over high heat. Bring to a boil and remove from the heat. (you can also heat this in the microwave in a microwave safe bowl). Pour the hot liquid over the tapioca flour and mix until smooth.
- Next beat the eggs and add to the mixture until combined and all of the tapioca is moist. Set aside to rest for 10-15 minutes to continue to let the tapioca moisten.
- After the dough has rested, add the parmesan shredded cheese. Mix until combined. It will be a pretty firm dough.
- Scoop up 1-½ tablespoons of the dough and roll them into balls. TIP: it may be easier to grease your hands with oil and gently roll before placing them on a greased baking sheet.
- Bake for 10-15 minutes, until the tops are lightly browned. Serve warm and puffy as they tend to deflate and get a bit rubbery when cold.
Notes
- What kind of Tapioca Flour? Tapioca Flour finely ground, or Polvilho, is the main ingredient in this recipe. It's gluten free and it's made from the yuca root, which gives these cheese breads a unique chewy texture. Yoki Tapioca Flour is a brand that we have here and can be found online for purchase. But you can also use other brands, such as Bob's Red Mill Tapioca Flour. NOTE: Read why Tapioca flour is different from Cassava Flour.
- Can I use Cassava Flour in this recipe? No, Cassava flour uses the entire yuca root making it more like a grain flour, though it is still gluten free. Tapioca flour is made only from the pulp, which makes it more chewy or elastic. Check out the article I have all about Cassava Flour vs Tapioca Starch.
- How do I freeze these and cook later? Having these Gluten Free Brazilian Cheese Breads ready to go in the freezer is so convenient! Simply place the rolled balls uncooked on a sheet pan to flash freeze for 2 hours in the freezer. Once frozen, you can transfer them to an airtight freezer bag. They will last for up to 6 months in the freezer. To cook, simply place the frozen cheese bread balls on a greased sheet pan for 15-20 minutes or until golden brown. Test one and if it is not quite done in the center, put them in for another 5 minutes.
- Can I add other flavors or seasonings to these cheese breads? While it most traditional to keep them as cheese only, you could certainly add different spices, herbs, or flavors. Fresh cilantro, or dried herbs, such as oregano or basil would be delicious. You can chop chives finely and add that to the mix. Or add a bit of garlic powder or onion powder to make them really savory.