One would be hard pressed to attend a cookout, house party, or street fair in Brazil and not find baskets of warm pao de queijo. These delicious morsels are not-to dissimilar the the airier French gougere, except with tapioca flour (gluten free) and a sharper Brazilian cheese rather than flour and gruyere cheese. Try to stop yourself from eating the whole basket of these morsels, I dare you.

Pão de Queijo- Brazilian Cheese Bread

These light and puffy cheese puffs make for a quick and easy hand-food or appetizer. The also freeze beautifully, making for a quick snack or appetizer without having to plan in advance.

5 from 1 vote

Print Pin

Course: Appetizer, Bread, Hand Food, Snack

Cuisine: Brazil, South American

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings:

Author: My Hungry Traveler

Equipment

Stand Mixer with paddle attachment
mini muffin tin(s) = 24 wells
Medium saucepan

Ingredients

2 cups Tapioca flour
1 cup Whole milk
¼ cup Water
4 tbsp Olive oil
1 cup Sharp cheddar cheese, shredded
1 large Egg, beaten and at room temperature
1 tsp Salt

US Customary – Metric

Instructions

Prep – Preheat oven to 400°F (205°C). Lightly grease muffin tin(s). Shred cheese.
Make Batter – Place tapioca flour in the mixers' bowl. In a saucepan over medium heat, bring milk, water, olive oil, and salt to a boil. Immediately remove from heat and pour over flour. Use mixer and incorporate at medium-low speed. Add egg and keep mixing until it's combined. Careful not to overmix. Toss in cheese and mix a few seconds more to combine.
Bake Cheese Breads – Pour equal amounts into muffin tins. Bake for 15-20 minutes till lightly browned. Serve hot, or refrigerate for up-to 5 days, or freeze indefinitely.