Brazilian Cheese Bread, or Pão de Queijo, might not technically be a bread but that is no indicator of its quality! If you’ve ever had this before, you know what I mean.
Pão de Queijo uses tapioca flour instead of wheat flour and has no yeast. Therefore this can be classified as a gluten-free recipe! It is a great appetizer to serve for parties where you want something to serve to gluten-free and gluten eaters alike.
Ingredients
- 2 cups tapioca flour
- 1/3 cup milk
- 1/4 cup water
- 3 tablespoons oil
- 1/2 cups parmesan cheese, grated
- 1/2 cups Mozzarella cheese, shredded
- 1 large egg
- 1 teaspoons salt
Directions
1. Preheat oven to 400F
2. In a sauce pan, combine milk, water, oil, and salt. Bring this to a boil.
3. In a stand mixer bowl, pour the tapioca flour. Then pour in the boiling mixture and mix well on medium speed until uniform throughout. You should end up with a sticky mixture that holds its shape well
4. While the mixer is running, add the egg. Then add the parmesan cheese and mozzarella cheese. Mix again until uniform throughout. The dough should remain soft and sticky.
5. Next shape the dough and place them on a parchment paper lined baking tray. I used an ice cream scooper for easy shaping. You want to end up with balls about the size of a golf ball.
6. Bake in the oven for 15 to 20 minutes or until the balls reach a nice gold color.
7. When done, remove from oven and let cool just a little before enjoying! They are best eaten warm but not uncomfortably hot.
Video
Recipe
Pão de Queijo
Ingredients
- 2 cups tapioca flour
- ⅓ cup milk
- ¼ cup water
- 3 tablespoons oil
- ½ cup parmesan cheese grated
- ½ cup mozzarella cheese shredded
- 1 large egg
- 1 teaspoon salt
Instructions
- Preheat oven to 400F
- In a sauce pan, combine milk, water, oil, and salt. Bring this to a boil.
- In a stand mixer bowl, pour the tapioca flour. Then pour in the boiling mixture and mix well on medium speed until uniform throughout. You should end up with a sticky mixture that holds its shape well
- While the mixer is running, add the egg. Then add the parmesan cheese and mozzarella cheese. Mix again until uniform throughout. The dough should remain soft and sticky.
- Next shape the dough and place them on a parchment paper lined baking tray. I used an ice cream scooper for easy shaping. You want to end up with balls about the size of a golf ball.
- Bake in the oven for 15 to 20 minutes or until the balls reach a nice gold color.
- When done, remove from oven and let cool just a little before enjoying! They are best eaten warm but not uncomfortably hot.